Match Monday: Snickerdoodle Cupcakes

PROFILE
In my own words: I'm sweet and warm.  If we go out, I'm warning you now - I like topping off the evening with a big kiss. 

Favorite things: marshmallow mustaches, cinnamon toast 
For fun: Laughing, drawing.

I'm looking for someone who wants the classiness of old-time tradition, with a bit of a twist.  Perhaps you've already dated my cousin, Snickerdoodle, but are looking for something more?...

Today's Match Monday treat was suggested by Broadway Coach.*  No - he doesn't coach people for Broadway (if that were true, I would have already gone out with him), but he likes attending Broadway shows and coaches sports at a college.  He once biked across the state of Rhode Island just for fun.

Now, if we're being technical, BC didn't request Snickerdoodle Cupcakes - he asked about Snickerdoodle Cookies.  But later that day I happened across this cupcake recipe on Martha Stewart and figured it was fate.

 

The batter for this recipe is nothing special - basically a white cupcake recipe with a bunch of cinnamon in it.  What I was excited about was the frosting.  You boil up a simple syrup of water, corn syrup, and sugar, then add it to beaten egg whites along with some vanilla.  The result is a creamy, pearly-smooth frosting with a silky texture.  It makes you want to take this:

And do this:

 WAIT A SECOND.  I know that taste.

"Beck! C'm 'ere!" I said.  "This frosting reminds me of something."

(Beck dips spoon - nay, finger - in icing and tastes).  "Mmmmm, like marshmallow fluff," she says, while going in for another dip.

THAT'S IT!  This frosting tastes exactly like marshmallow fluff.  In a flurry, I grab a jar of marshmallow fluff from the cabinet.  

Ingredients: corn syrup, sugar, dried egg whites, vanillin.

THOSE ARE THE EXACT SAME INGREDIENTS AS MY FROSTING!  Martha - you sneaky lady you.  You told me I was making frosting for cupcakes when what you really gave me was a recipe for homemade marshmallow fluff!

Of course, there is one difference between the jarred stuff and this frosting - the frosting uses real egg whites and real vanilla.  I like that.  Keepin' it real, Martha.

These were fun to make and everyone who tried them came back for seconds - usually asking about the frosting.  They are probably a better wintertime treat than summertime, but maybe I just think that because this picture reminds me of Russia:

So when you want the snickerdoodle taste but are in a cupcake mood, whip up a batch of these cupcakes and share with friends, or even a date.  And when you both end up with marshmallow mustaches, well, perhaps a quick kiss can take care of that :-)

*Nicknames are my own.  I will never reveal usernames or any identifying information beyond what is already public on Match.com.

Snickerdoodle Cupcakes

adapted from Martha Stewart

Makes approximately 28 cupcakes

• 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, plus 1/2 teaspoon for dusting
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar, plus 2 tablespoons for dusting
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk
• Seven-Minute Frosting 

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. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

4.  To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a ziploc bag with the corner snipped, or a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.


Seven-Minute Frosting (aka homemade marshmallow fluff)
adapted from Martha Stewart
Made with beaten egg whites, this frosting is similar to meringue, but is more stable and sturdy enough for piping. And, like meringue, it also takes well to browning with a small kitchen torch. Use immediately, as the frosting will harden quickly (have your piping bag ready).

• 1 1/2 cups plus 2 tablespoons sugar
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature (soak eggs in hot water for a few minutes to take the chill off if you don't have time to let them come to room temperature on their own)

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, with an 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.

Notes: I used a metal bowl for my frosting, and it took about 12 minutes to cool and thicken up.  Next time I'll use a plastic bowl to hopefully speed up the cooling process.