Snickerdoodle Cupcakes recipe: Martha Stewart
Ingredients: makes 28 cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour (not self- rising), sifted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon + ½ teaspoon for dusting
- 1 cup unsalted butter, room temperature
- 1 ¾ cups sugar + 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups milk
- 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.
Honey - Cinnamon Frosting recipe: Martha Stewart - Everyday Food
- 1 ¼ cup confectioners' sugar
- ½ cup unsalted butter, room temperature
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon
- In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.
Snickerdoodles (cookies) recipe: Nigella Lawson - How To Be A Domestic Goddess
- 1 2/3 cups all purpose flour
- ½ teaspoon ground nutmeg
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, room temperature
- 1/3 cup + 2 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- Preheat the oven to 350 F.
- Combine the flour, nutmeg, baking powder, and salt, and set aside for a moment.
- In a large bowl, cream the butter with the 1/3 cup sugar until light in texture and pale in color, then beat in the egg and vanilla. Now stir in the dry ingredients until you have a smooth, coherent mixture.
- Spoon out the remaining sugar and the cinnamon onto a plate. Then, with your fingers, squeeze out pieces of the dough and roll between the palms of your hands into walnut sized balls. Roll each ball in the cinnamon-sugar mixture and arrange on your prepared baking sheets.
- Bake for about 15 minutes, by which time they should be turning golden brown. Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.