Snickerdoodle Cupcakes

Today I realized that I am way overdue for a post about cupcakes! I don't know what has gotten into me lately :)

I made these cute Snickerdoodle cupcakes a couple weeks ago for a baby shower. I had been looking for a reason to make these Snickerdoodle Cupcakes from marthastewart.com, so the timing was perfect.

The original recipe makes about 28 regular cupcakes. I made about 4 dozen mini's and 1 dozen regular cupcakes with it. I think mini cupcakes are so great for events like baby showers and wedding showers, with all of the other treats present a mini cupcake is the perfect size!

I loved the cinnamon flavour, and the sweetness on top from the cinnamon sugar was a great finish.

The stars are made out of marshmallow fondant with some green gel food colouring worked in to get the marbled look. Tangent, I tried covering my first cakes with fondant this weekend. Up until now I had just used it to make decorations/toppers for cupcakes. It is so much harder to cover a cake than it looks! I did manage to cover them, but they are by no means professional looking :) I think I need more practice, and more people to pass my 'practice' cakes off too! I have so much cake at my house right now...

These were so fun to make, and I think they turned out pretty cute!

Snickerdoodle Cupcakes

• 1 1/2 cups flour
• 1 1/2 cups cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp ground cinnamon (plus extra for dusting the cupcakes)
• 1 cup butter or margarine
• 1 3/4 cups sugar (plus extra for dusting the cupcakes)
• 4 eggs
• 2 tsp vanilla
• 1 1/4 cups milk

1. Preheat your oven to 350 F and line your cupcake tins with paper liners.
2. In a large bowl, whisk together the regular flour, cake flour, baking powder, salt, and cinnamon
3. In a second bowl, cream the butter and sugar together until light and fluffy
4. Add the eggs to the butter/sugar mixture one at a time, making sure each egg is well mixed in before adding the next one
5. Add the vanilla and mix well
6. Add the flour to the wet ingredients, alternating with the milk until all is added
7. Mix well, and pour the batter into your waiting cupcake cups
8. For regular cupcakes, bake for 18 - 22 minutes, or until a toothpick comes out clean when inserted into a cupcake
9. For mini cupcakes, bake for 8 - 12 minutes, or again until a toothpick comes out clean
10. Frost with your favourite icing (I used vanilla buttercream)
11. If you want, you can mix about 2 tbsp of sugar with 1/2 tsp cinnamon and sprinkle it on top of the icing
12. Enjoy!