one overly ambitious project

My little sister is getting married this weekend and I wanted to show my love and support by baking her cupcakes for the wedding.  As it turns out, this was not my greatest idea.

 

I embarked on what would be a gluttonous journey of perfecting my her favorite cupcake flavors.  This journey, while certainly delicious, had the potential downside of me busting the seams out of my bridesmaid dress, which I ordered in a size too small in anticipation of losing weight. I’m now well aware that this too was not my greatest idea.

After several very successful test runs (from a flavor standpoint) things took a turn for the worse.  First came a severe panic attack from not being able to decorate them well.  My “rustic” style might not be quite right for a wedding.  Piled on top of that was the anxiety over having to make all 100 cupcakes in Florida… 2,000+ miles away from my Kitchen-Aid and my trusty baking equipment.  And lastly there was the little issue of storing, transporting and displaying 100 cupcakes at the reception.  Ahhh!

 

This was a recipe for complete disaster!  So I bailed…  I’m not proud of it, but it was necessary.  Instead I’m cooking brunch for her bridal shower.  I hope my sister and my dress seams forgive me.

The journey was not a total loss, however, in the process I discovered an amazing snicker doodle cupcake. It’s perfect with coffee for breakfast, as an afternoon snack, and of course for dessert.  I just don’t recommend you try to make 100 of them.

It’s also perfect for birthday celebrations!  Like, say, when a certain blog turns two-years-old.  Happy Birthday cb&j!

Snickerdoodle Cupcakes

Adapted from Martha Stewart

Makes 28

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self- rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1/2 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting

1/2 cup Cinnamon Chips – available here

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

Frosting

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites, room temperature

Cupcake Directions

1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and cinnamon.

2. 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. Stir in cinnamon chips.

3. 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.

4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a disposable pastry bag with a 1/2 inch tip cut out of it. Using a small, fine sieve, dust peaks with cinnamon-sugar and sprinkle cinnamon chips on top. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Frosting Directions:

1. 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.

2. 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.

3. 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.