Snickerdoodle Cupcakes
with cinnamon cream cheese frosting
THE RECIPE
INGREDIENTS:
- For Cupcakes:
- 1 2/3 cups Cake Flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 8 tbsp Butter
- 1 1/4 cups Granulated sugar
- 8 oz Buttermilk
- 1/3 cups Brown sugar
- From your pantry:
- 3 Eggs
- For frosting:
- 4 tbsp Butter
- 8 oz Cream Cheese
- 2 cups Confectioner's Sugar
- 1/2 tsp Cinnamon
- Provided:
- Plastic Piping Bag
- Cupcake Cups (18)
ABOUT RECIPE:
Filled with streusel and topped with cinnamon frosting, these airy treats are a decadent take on your favorite cookie.
BAKING ADVICE:
BAKING HACKS
Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.
BAKING PAN ADVICE
No need for a cupcake pan for this one! Our decorative paper cups are oven- and freezer-safe. Biodegradable and eco-friendly, they’re great for gifts and parties.
BAKING SCIENCE
When you whip egg whites, you force air into the egg whites, causing the protein to stretch and create bubbles. As you whip them they reach different stages. This recipe should yield soft peaks, so you should be able to remove the whisk or beaters and a peak will form, and then droop will occur.
YOUR RED VELVET KIT
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 350°F. Take 3 eggs out of your refrigerator. In two small bowls, separate eggs into whites and yolks; set aside whites and save the yolks for another culinary adventure (like ice cream!). Bring both butters to room temperature. Line up 18 cupcake cups provided on a baking sheet.
STEP 2
In a medium bowl, sift together the cake flour, baking powder, baking soda, salt, and half of the cinnamon (for cupcakes - you’ll use the rest in step 3) and set aside. In a large bowl, using an electric mixer, beat the egg whites until light and fluffy. In a small heatproof bowl, microwave butter (for cupcakes) in 15-second increments until melted. Add the granulated sugar and buttermilk to the melted butter and combine. Add in the flour mixture. Using a spatula, gently fold the whipped egg whites into the batter.
STEP 3
In a small bowl, make the streusel for the center and topping of the cupcakes. Combine the remaining cinnamon (for cupcakes) and the brown sugar and mix to combine.
STEP 4
Fill each cupcake cup halfway with batter. Sprinkle each with a spoonful of streusel; top with the remaining batter. Sprinkle the remaining streusel on top of each cupcake. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 30 minutes on a wire rack. (Frosting will melt if cupcakes are not completely cooled!)
STEP 5
Sift confectioner’s sugar and cinnamon (for frosting) over a small bowl and set aside. In a medium bowl, using an electric mixer on medium speed, beat butter (for frosting) until pale and creamy, 2 to 3 minutes. Add cream cheese and continue to mix. Gradually add the confectioner’s sugar mixture and beat until the frosting is smooth.
STEP 6
Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Enjoy!
