Wow. Being ‘Freshly Pressed’ on WordPress for the past 3 days has been such an unexpected honor.
I’ve received so many incredible comments, likes, shares, and subscriptions that it’s hard to keep up! (I’ve tried to respond to all the questions, but if I missed one, be sure to let me know). Thank you so much to everyone who has shared my blog with a friend or family member…I really appreciate it! And if anyone has tried a recipe or taken pictures, don’t hesitate to share it on the Facebook fan page.
But, you know…as happy and excited as I’d been the past few days, I’ve also been stressed… like s-t-ressed–I mean, I didn’t want to disappoint anyone with a lame new post, and what could possibly top the homemade Goldfish crackers with a homemade cookie cutter? It’s the equivalent of going on stage to sing when the person who preceded you was some adored rock star. So I spent the past few days brainstorming, and brainstorming, and brainstorming…
And suddenly, I had a vision. It came in the form of a cupcake.
A wonderful cinnamon-y snickerdoodle cupcake with fluffy whip-like frosting.
I spotted these beautiful cupcakes a while back on the Martha Stewart website and couldn’t wait until I finally got the chance to try it. Mine are certainly nowhere near as elegant as Martha Stewart’s, but I still thought they were so pretty…the cinnamon and sugar sprinkled on top look like edible glitter!
The cupcake itself is nothing too fancy–a perfect yellow cake with a hint of cinnamon. I’m making this my go-to yellow cake from now on. The cake itself is extremely easy to make, and they puffed up beautifully in the oven.
And although I personally loved the frosting (I’m obsessed with whipped-like things, and it was almost like marshmallow fluff without the stickiness), I know that some people may prefer a thicker buttercream. Not only that, but a buttercream is probably easier to make for the following reasons:
- Whipping the frosting takes a while since it’s egg-white based, and if you don’t have a stand mixer, you probably don’t want to be standing there holding your hand mixer for 10 minutes. (If you don’t even have a hand mixer, then do NOT make this frosting as it would probably take over 30 minutes by hand).
- You’ll need a candy thermometer to measure the temperature of the sugar and water boiling…I know. Not everyone has one, and I didn’t even have one until recently. They’re not expensive, though.
Below I’ve provided you with the optional buttercream frosting in case you decide you don’t want to make the Martha Stewart one.
This cupcake takes a little more work than some of the other simpler recipes I’ve posted on the blog, but it’s still really easy if you just take it step by step. And if you’re looking to make someone you love a special treat, these would be perfect. To me, this cupcake recipe is my way of saying thank you :)
(makes 24-28 cupcakes)
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 cups cake flour (not self- rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 and 3/4 cups sugar, plus 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups milk
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
- To finish cupcakes, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
- 1 and 1/2 cups plus 2 tablespoons sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 6 large egg whites, room temperature
- (Optional: 1/2 teaspoon vanilla extract)
- For Coconut Variation: Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
- For Coffee Variation: Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.
- Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
- Meanwhile, in the bowl of a standing electric mixer fitted with the
whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
- As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
Both recipes adapted from Martha Stewart
Optional Buttercream Recipe:
- 4 sticks unsalted butter, softened
- pinch of fine grain sea salt
- 1 tablespoon clear vanilla extract
- 2 pounds confectioners’ sugar, sifted
- 4-6 tablespoons heavy cream or milk
- In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.
- Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
adapted from My Baking Addiction