SNICKERDOODLE CUPCAKES

From Martha Stewart .com

Snickerdoodle Cookies

1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 Tablespoons unsalted butter, room temperature
1/4 cup shortening
3/4 cup sugar
1 egg
1/4 cup sugar
2 Tablespoons cinnamon

• Preheat oven to 375 degrees.
• Line baking sheet with parchment paper. (I used one 14 X 20 and was able to get all 20 cookies on one sheet. Place about 3 inches apart and they won’t bake into each other.)
• In a medium bowl, sift together flour, cream of tartar, baking soda and salt. Set aside.
• In a mixer, cream butter, shortening, and sugar on medium for about 2 minutes.
• Add egg and mix until combined.
• Add the flour mixture and beat until combined.
• In a small bowl, mix sugar and cinnamon.
• Use a small 1 1/4 inch ice-cream scoop to form balls. Release in the cinnamon-sugar mixture and roll until covered. When coated, you can shape them in a nice round ball and place on the baking sheet. (reserve any leftover cinnamon sugar to top the cupcakes)
• Bake for about 10 minutes or until the cookies begin to crack. Remove and let cool on a wire rack.

Makes enough for 12 cupcakes and 12 mini cupcakes (not shown).

Snickerdoodle Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature

• Preheat oven to 350 degrees.
• Line regular and miniature cupcake trays with paper liners.
• In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
• In a mixer, cream butter and sugar on medium for about 2 minutes.
• Add eggs, one at a time and mix until combined.
• Add vanilla and mix until combined.
• Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
• Fill baking cups about 3/4 full.
• Bake for about 15-20 minutes.
• Remove cupcakes from trays and let cool.

To decorate, pipe on frosting, place one cookie on top and then pipe another dollop of frosting on top. Sprinkle with leftover cinnamon and sugar from the Snickerdoodle cookie recipe.

Ingredients

• 1 1/2 cups plus 2 tablespoons sugar
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature

For Coconut Variation

• Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.

For Coffee Variation

• Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.

Directions

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
   
2. Meanwhile, in the bowl of a standing electric mixer fitted with the
   whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
   
3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.