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snickerdoodle cupcakes and guest blogger from mybakingaddiction
Well, hello, everyone! I’m ready for a fun post, aren’t you? I have been following Jamie over at mybakingaddiction on twitter for awhile now. She has such lovely photographs and recipes, but more importantly, we have the same name. I couldn’t resist asking her to blog swap for the day.
Look how nice she is, she even tells us where we can get all the cool things in the picture. I’ve been searching for cute cupcake liners for ages!
You can read my post over at her website by clicking here.
And be sure to follow Jamie on twitter, by clicking here
Snickerdoodle Cupcakes
A couple of weeks ago, Jaime asked me if I would be interested in swapping guest posts for our blogs. Since we share the same name and because I adore her and her blog…I happily accepted and sought out to find a great recipe to share on Sophistimom. I have heard a lot of buzz about Martha Stewart’s Cupcakes
After some browsing, I settled on Snickerdoodle Cupcakes, but decided to swap out Martha’s recommendation for 7-Minute Frosting with Vanilla Bean Cream Cheese Frosting and I think this was a great decision! These cupcakes were very delicious, although I personally found them to be a tad bit dry…so I will have to tweak these a bit for next time! Thanks, Jaime for allowing me to share this recipe with you and your readers! I hope you all enjoy these cupcakes as much as we did!
Thanks for reading!
~Jamie
Prop Info:
Plates, Coffee Cup and Napkin: World Market
Piping Tip & Cupcake Liners: Bake It Pretty
Snickerdoodle Cupcakes
Source: Martha Stewart
Makes 28
Ingredients
1 1/2 cups (150g) all-purpose flour
1 1/2 cups (150g) cake flour (not self- rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup (2 sticks, or 224g) unsalted butter, room temperature
1 3/4 cups (335g) sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 (295mL) cups milk
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. 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.
3. 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.
Vanilla Bean Cream Cheese Frosting
Ingredients
2 8 ounce packages (450g) cream cheese, softened
1 stick (112g) unsalted butter, softened
2 lbs. (900g) confectioners’ sugar
2 teaspoons *vanilla bean paste
Directions
1. Using a mixer, mix the cream cheese can butter until thoroughly combined.
2. Add the vanilla paste or extract and combine well.
3. Gradually add in the confectioners’ sugar and mix until smooth and creamy.
Note: 2 teaspoons of pure vanilla extract or the seeds from one vanilla bean will work in place of the vanilla bean paste.
19 Responses to “snickerdoodle cupcakes and guest blogger from mybakingaddiction”
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Lovely cupcakes!
Gorgeous!!
They are beautiful. My hubby is Jamie, too. I don’t think you guys would want him to guest blog, it would be about motors or lawn work.
Jamie! I luv ya! I made these like the day Martha’s book came out (you know me & snickerdoodle-y desserts) and I was SOOOOOOOO disappointed as they shrunk and were dry! I’ve seen two other posts that said they were fine. I thought it was me but you’ve saved my faith in myself.
Terrific photos esepcially that first one and good call on the frosting swap.
~ingrid
These are ever so pretty…love the idea of the 2 posts. Brilliant! These photographs are lovely & thank you for sharing the origin of the props etc.
Your cupcakes look gorgeous.. too bad they were a bit dry. The frosting sounds utterly delicious!!
Thanks for introducing me to this new blog, it is lovely!
Absolutely phenomenal pictures! I just want to feel the texture of that frosting!
These are absolutely gorgeous – stunning! I bet they tasted just as decadent.
ohmy! this is such an elegant cute looking cupcake:)
Yummy and thanks for the new blog to check out!
Thanks for the great recipe. My daughter is turning 17 on Monday and wanted SnickerDoodle cup cakes. Thanks for sharing your recipe.
[...] Vanilla Cream Cheese Frosting Adapted from Sophistimom [...]
[...] I both adapted Martha Stewart recipes for our guest spots, so be sure to head over to her blog to check out my post for Snickerdoodle Cupcakes with Vanilla Bean Cream Cheese Frosting…they are [...]
how do you get that wonderful frosting look? i always use a star tip but i love the smoothness you have here. do you use a round tip? or just snip the corner of a piping bag?
i was wondering the same thing. how do you get that smooth piped finish?
What piping tip do you use to get the smooth dallop? I am desperatly trying to figure out the technique!
-thanks
I loved these icupcakes didn’t make frosting my son doesn’t like frosting. I added an extra 1/4 c of milk and the cake was nice and moist. Love ur website and now going to make strawberry cupcakes.
What piping tip do you use to get the smooth dallop? I am desperatly trying to figure out the technique! -thanks
thats my concern also~
Kaygiene–That’s a good question. I think Jamie used just a plain, large round tip, such as a Wilton 1A.