I adore cupcakes. To me they are perfect in every single way. A tiny cake that can easily be transported anywhere you go. The best part about cupcakes is that you can easily feed a crowd and not worry about trying to figure out how to cut up a cake so everyone gets an equal piece. A good cupcake should have two components, a cake part that is light and almost fluffy, and the frosting which should be almost equal in size to the cake itself to get that perfect bite every time.
In an effort to send something with my husband to work that isn't your average cupcake, I went looking through my Martha Stewart's Cupcakes book and came across Snickerdoodle cupcakes.
The picture of the cakes caught my attention right away and after reading through the ingredients I knew this was the recipe I was going to make.
A quick check of the pantry and fridge confirmed I had everything I needed on hand. The cupcake plays on the old favorite, Snickerdoodle cookie. Essentially it is a yellow cupcake with a good amount of cinnamon added to the batter which gives it the typical Snickerdoodle flavor. The batter is composed of flour, baking powder, salt, cinnamon, butter, sugar, eggs, vanilla and milk. After everything is mixed you bake them for 20 minutes. Once the cakes have cooled, you proceed with the next step, the frosting. The topping is a creamy, fluffy seven minute frosting (see my post for Coconut Cupcakes for the same frosting) that gets piped on top of the cupcakes, then sprinkled with cinnamon and sugar.
These cupcakes were a true hit with the family and I'm sure this is another "winner" that I'll be adding to my regular rotations. You can find the recipe for this cupcake on Martha Stewart's website or buy her book.