365 days of bliss…such a cool idea. I love that all the designers and Babes are getting a chance to share their bliss with you!
My bliss? Well, my five kiddos and hubby always come first, but after them, SWEETS definitely bring me bliss. I have such a horrible sweet tooth. I’ve tried to stop. I’ve gone through the withdrawals. I’ve conquered the cravings. And then I get the urge to bake and I have to start all over again.
They were good…seriously good. A friend of mine commented on that post saying that she had a great recipe for homemade Oatmeal Cream Pies. Yes, please! I made them the next day. They were so yummy!
I’m still trying to perfect the cookie recipe (these were a little too thick and dry for me), but one thing I knew for sure…the creamy frosting inside was TO DIE FOR. Seriously, so incredibly creamy and delicious! As I was frosting the cookies I tasted more than my fair share and I just KNEW they would make a great stand alone frosting.
So, I went to the kitchen and grabbed my under-used copy of Martha Stewart’s Cupcakes. I quickly scanned and found what I was looking for: SNICKERDOODLE CUPCAKES. I knew from reading online reviews that the cake was really good but that there were mixed reviews about the seven-minute frosting combo. And this is where I was pretty sure I had a match made in heaven. Martha’s cupcakes + my oh-so-delectable frosting. It took my about two seconds to decide that RIGHT THEN was the perfect time to make up a batch. And oh my!
They were divine. Light and airy cake paired with creamy and cinnamon-laden frosting. I know these seem more like a falltime treat rather than a summer crowd pleaser, but trust me. Make these. Today. You’ll be glad you did.
SNICKERDOODLE CUPCAKES (from Martha Stewart Cupcakes)
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 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
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
* If you don’t have cake flour, try this tip from the Whisk Kid: To make a quick substitute for cake flour (which I can’t be bothered to buy), take out 2 Tbsp of flour for each cup the recipe calls for and replace with an equal amount (2 Tbsp per cup) of corn starch. This isn’t an exact substitute because cake flour contains fewer proteins and is milled more finely from of a softer part of the wheat than all-purpose flour, but trust me – it works just as well.
3 cups powdered sugar
1/2 cup (1 stick) butter, softened
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
2 teaspoons milk
FOR THE CAKE
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
- 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.
- 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.
- To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.
FOR THE FROSTING
Cream together the powdered sugar and butter until smooth. Add the cinnamon, vanilla extract and milk and whip on high speed for five minutes until very light and fluffy. My note: really, make sure you do it for the full five minutes. It whips the frosting into something quite heavenly.
– Janet Phillips