Snickerdoodle Cupcakes!

These little delights are the best of both worlds.... A light and fluffy cupcake that tastes like a buttery, sugary, snickerdoodle cookie!

Snickerdoodle Cupcakes!

Ingredients:

1 and 1/2 cups                       All-purpose flour
1 and 1/2 cups                       Cake flour, sifted
1 tbls.                                    Baking powder
1/2 tsp.                                  Sea salt, fine
1 tbls.                                    Cinnamon, ground
1 cup                                     Unsalted butter, room temp
1 and 3/4 cups                       Sugar
4                                            Eggs, large, room temp
2 tsp.                                     Pure vanilla extract
1 and 1/4 cups                       Milk



Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a medium sized bowl, whisk together AP flour, cake flour, baking powder, salt, and cinnamon. In a stand mixer with fitted paddle, cream together butter and sugar until light and fluffy. Add eggs one at a time until fully incorporated. Add vanilla to milk and add milk to butter mixture alternately with flour mixture until fully incorporated (scraping down sides of bowl as you go). Pour evenly into cupcake liners and bake until done (toothpick comes out clean). Cool completely.

Seven-Minute Frosting:

1 and 1/2 cups (+ 2 tbls.)                 Sugar
2/3 cup                                              Water
2 tbls.                                                Light corn syrup
6                                                        Egg whites, large, room temp


In a small saucepan, add 1 and 1/2 cups sugar, water, and corn syrup. Place a candy thermometer at the side of the saucepan. Stir occasionally until sugar is dissolved and mixture starts to boil. Once boiling, stop stirring and let boil until thermometer reaches 230 degrees. Meanwhile, in a stand mixer with whisk attachment, start whisking egg whites until sift peaks form. Slowly add remaining 2 tablespoons of sugar. Once sugar/water mixture comes to 230, remove from heat and pour in a steady stream into egg whites while they are whisking (medium speed). Continue whisking on medium until completely cool (about 7 minutes). 

Pipe onto cooled cupcakes and dust with cinnamon and sugar.