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Dessert,Just For Kids,Recipes

June 1, 2011

Snickerdoodle Cupcake

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DSC02191 225x300 Snickerdoodle Cupcake

Mmmmmmmm. Right Michelle?

What is a¬†snickerdoodle? Hint, It’s not a dog breed!

Old food lore states that snickerdoodles were popular cookies in the early years of our countries founding.

According to the website Food, “Food historians tell us the history of small cakes/cookies/biscuits with snickerdoodle-type ingredients dates back to ancient Roman times. Small cakes of this were quite popular in Medieval Europe. In Medieval and Renaissance England, similar cookies were called jumbles. Germans often added more spices and dried fruits, in the gingerbread tradition. When Europeans settled in the New World they brought with them their culinary heritage and their recipes. We find plenty of recipes printed in 18th-19th century American cookbooks that would produce something quite like snickerdoodles, but they are called other names (jumbles, ginger cookies).”

This very popular cookie with a possible German pedigree has evolved into cupcakes. Below is a fantastic and easy recipe from Martha Stewart. I hope you enjoy this tasty treat. I know I did and so did my friends Michelle and Kara. Maybe they will try to make this cupcake. Yeah, right!



Snickerdoodle Cupcakes (makes about 36 standard cupcakes)

1.5 cups all-purpose flour

1.5 cups cake flour (not self rising), sifted

1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. ground cinnamon, plus more for dusting
1 cup (2 sticks) unsalted butter, room temperature
1.75 cups granulated sugar, plus more for dusting
4 Large eggs, room temperature
2 tsp. pure vanilla extract
1.24 cups of whole milk


1.5 cups plus 2 tbsp. sugar

2/3 cup water

2 tbsp. light corn syrup

6 large egg whites, room temperature

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

With a hand or stand mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, 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. I use two scoops of a 1.5 tbsp. ice cream scooper. Fill each cup about half full.

Bake, rotating tins halfway through, until a tooth pick inserted comes out clean, about 20 minutes. Transfer tins to cooling racks to cool completely before removing cupcakes.

To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake. Create a Hershey’s kiss type of dome with the frosting. Then using a small and fine sieve, dust the peaks with the cinnamon-sugar mixture.


Combine 1 1/2 cups of sugar with the water and corn syrup in a small saucepan and mix slowly for less than a minute; clip candy thermometer to the side of pan. Bring to a boil over medium heat. Continue boiling until it reaches 230 degrees F. Do not burn this concoction or you will have one hell of a mess.

In another bowl whisk the egg whites on medium high speed until soft peaks form. With the mixer running, add remaining 2 tablspoons sugar, whisk to combine.

Once the 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. Michelle don’t burn yourself. Be careful. ¬†Raise speed to medium high; whisk until mixture is completely cool and stiff (but not dry) peaks form. Figure about 7 minutes. Test by touching the bottom of the bowl. Use immediately or it will harden quickly (no jokes please).



 Snickerdoodle Cupcake

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