If you like Snickerdoodles you MUST. TRY. THESE. NOW!!! Seriously, one of the best cupcakes I've ever had. They were moist, buttery, sugary and cinnamony. Yes, I realize cinnamony is not a word but these were so good I just don't care! The recipe, from Martha Stewart's cupcake book , suggests pairing with her Seven-Minute Frosting, however I paired with a Vanilla Bean Buttercream. Top with cinnamon and sugar for a spicy sweet finishing touch. If I'd have had a little extra time I would have made mini Snickerdoodles for a cute little garnish, but alas, time just was not on my side. Snickerdoodle Cupcakes Ingredients: 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 1 cup unsalted butter, room temperature 1 3/4 cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 1 1/4 cups milk Directions: Preheat oven to 350 degrees and prepare cupcake pan
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