It's almost fall, and so that means boots, jeans, and sweatah-weathah. It also means all things cinnamon, apple, pumpkin, nutmeg, clove, cardamom, and chai. It means that soup, stew and homemade bread are also on the way, the latter thanks to a friend who generously gave me some of her sourdough starter (it made it through the power outage, thanks to another friend who kept it refrigerated). It also means you need to make these cupcakes because it's cold and raining this week. It's a pretty straightforward recipe, adapted from Martha Stewart. The original yield called for more than 2 dozen and I only needed 12, so I cut it in half--or thereabouts.
- 3/4 cup cake flour
- 3/4 cup all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. ground cinnamon (plus more for dusting)
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 2 tsp. vanilla
- 2/3 cup milk
Preheat oven to 350 and line 12-cup muffin tin with liners.
Cream the sugar and butter together in the bowl of an electric mixer until color has lightened.
Add egg, one at a time, beating well to combine. Add vanilla; mix until just combined
In a separate, medium-sized bowl, sift together all the dry ingredients (flours through cinnamon).
Add flour mix, alternating with milk, beginning and ending with the flour.
Use a 1/4 cup ice cream scoop to fill the tins 3/4 of the way full; any more and these babies will overflow.
Bake for 18-20 minutes, remove from oven, and let them cook for about 10 minutes before removing from pan.
Now, Martha's version calls for these gorgeous looking swirls of seven-minute frosting, but my hunch was that all that meringue-like egg would get crunchy fast. Please, by all means use that frosting if you want; I had to take into account shelf life of a couple of days and you may be serving these for a crowd, immediately. I just used my own standard buttercream recipe, which includes one stick of unsalted butter, more confectioner's sugar than you think you need (about 6-8 ounces, sifted), 2 tsp. or so vanilla extract, and a few tablespoons of milk to keep the consistency fluffy and smooth. The cinnamon sugar dusting on top is essential to achieve that full-fledged snickerdoodle effect: just combine a small about of both in a small bow and use your judgment about how sugary or cinnamony you like it. We tend to err on the side of cinnamon in this house.