Snickerdoodle Cupcakes

Name: Snickerdoodle Cupcakes
Yield: makes 28
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 cups cake flour (not selfrising), 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 (page 303)

January 24, 2012

Capped with “kisses” of seven-minute frosting and dusted with cinnamon-sugar, these cupcakes are a play on the cookie of the same name, also finished with cinnamon-sugar. The crackled cookies are thought to be of German origin, and their whimsical name a mispronunciation of schneckennudeln (crinkly noodles).

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