Snickerdoodle Cupcakes

SNICKERDOODLE CUPCAKES

This pass weaken has been a whirlwind! I conclude like I've through much in the yesteryear month than I screw the entire gathering. After spending the yore few weeks feeding my way finished Frg and Town, I'm finally location in the Naturalist Vale for exactly one day before gallery to Philly to fete my sister's birthday and then, Yuletide!

On to the dessert! These homemade chocolate cupcakes, topped with a adhesive toasted marshmallows, discrimination upright like a creamy cup of hot drinkable.

The cupcake fundament is supremely moist, ultra fluffy, and laden of lush, decadent umber kind. The strike is made with foodstuff, egg nutrient, liquefied butter, oil, lemony emollient, and hot potable. All of these ingredients add intemperate moisture and savor to the cupcake, and I do not urge leaving any of them out. This is a direction I impart shadowing to a T. Why disorderliness with perfection?

INGREDIENTS
For the Snickerdoodle Cupcakes:

• 1 ⅔ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, melted
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ¾ cup buttermilk
• ¼ cup sour cream
• 1 tablespoon vanilla extract
• 2 egg whites

For the Cinnamon Sugar Topping:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

For the Brown Sugar Buttercream:

• 1 cup unsalted butter, room temperature
• ⅓ cup brown sugar
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS
Make the Cupcakes:

1. Preheat oven to 350F and line cupcake pan with cupcake liners.
2. In medium bowl combine dry ingredients: flour, baking powder, baking soda and salt.
3. In microwave safe bowl, melt butter. Then whisk in the sugar, buttermilk, sour cream and vanilla.
4. Add the liquid ingredients to the dry ingredients and mix until combined.
5. In bowl of stand mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
6. Fill cupcake liners ¾ full.
7. Mix sugar and cinnamon topping together and sprinkle ½ teaspoon on top of each cupcake. Reserve remaining for final décor.
8. Bake for 15-18 minutes, or until toothpick inserted comes out with a few crumbs.
9. Allow cupcakes to cool in pans for 5 minutes, then remove to wire racks to finish cooling.

Make the Frosting:

1. Mix butter, brown sugar and vanilla in bowl of stand mixer on medium speed for 2 minutes, until smooth.
2. Reduce mixer speed to low, and slowly add in confectioners’ sugar 1 cup at a time while mixer is running and mix until smooth.
3. Prepare a piping bag fitted with a 1M tip and fill with frosting.
4. Swirl buttercream on top cupcakes and sprinkle with remaining cinnamon-sugar mixture.

Share this post