Master Baker #1: [Cinnamon]February 23, 2008 at 3:11 PM | Posted in blog event, cupcakes, Master Baker | 27 Comments
When my bestest, purdiest, sweetest (is my sucking up good enough for a win yet, Nikki?) friend decided to host a new blog event, Master Baker, I jumped at the chance to support her and enter especially after hearing that the first ingredient would be cinnamon. Talk about the possibilities! I’d probably say that of all the spices in my kitchen, I bake with cinnamon the most.
Before I am shunned from the cupcake world (*cough* Nikki, Slush, TW *cough*), I decided to bake my snickerdoodle cupcakes again sans cake mix *and* I figured I’ll also get brownie points from the Master Baker herself, since it was her suggestion on my original blog entry. Am I the suckiest bunch of sucks that ever sucked? oh yes… Yes I am. ;)
Snickerdoodle Cupcakes, revisited
(Recipe adapted from Billy’s Vanilla Vanilla Cupcakes | photos from me!)
And just when you thought the sucking up was done… see the pink ribbon, Nikki? Oh yes… Thats in tribute to your abnormal love of pink ;)
Makes about 15 cupcakes
7/8 cup cake flour (See notes)
5/8 cup AP flour
1 cup sugar
1 tbsp baking powder
3/8 tsp salt
1/2 cup (1 stick) butter
1/2 cup whole milk
1/2 tsp vanilla extract
1-1/2 tsp cinnamon
[NOTES: I made 1 cup cake flour by substituting 3/4 cup AP flour+2 tbsp cornstarch and then measured out 7/8 cup for the recipe.]
4 ounces cream cheese, softened
1/2 tsp ground cinnamon
~2-4 cups powdered sugar, sifted
1/4 cup butter, softened (not margarine)
1/2 teaspoon vanilla extract
To make cupcakes–
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and cinnamon; mix on low speed until combined. Add butter (1 tbsp pieces at a time), mixing until just coated with flour. Add eggs, one at a time.
In a large glass measuring cup, whisk milk and vanilla. With mixer on medium speed, add wet ingredients in 1/3 increments, mixing before each addition; beat until ingredients are incorporated but do not overbeat.
[NOTES: Billy Reece does the one bowl method when making his cupcake batter. You can see him demonstrate by clicking the video tab on the Martha Stewart website.]
Divide batter evenly among liners, filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, ~17-20 minutes.
Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. (I used a 1M piping tip to create a purdy swirl instead.) Decorate with sprinkles, if desired. Serve at room temperature.
To make frosting–
Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
Add 2 cups powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Garnish with cinnamon-sugar mixture.
Husband rating: A+
He loves cinnamon and ate 2 of them! I asked him if he could tell the difference between the cake box vs scratch version and he said “not really” but he honestly couldn’t remember what the cake box mix tasted like the first time! At least he’s honest. haha.
Wifey rating: A+
Love the cookie. Love the cupcake. I could taste a little difference. The scratch cupcake tasted more moist and has a homemade feeling that always makes any food taste better IMO. But if I am pinched for time I wouldn’t be adverse to baking the cake box shortcut version.
::hiding from anti-cake box comments::
Other rating: A+
I brought the cupcakes over to T’s family dinner tonight. My ILs, T’s aunt and uncle raved about them. Since there were none left I assume they all had more than 1 ;)
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