Like every school year ever and like every student ever, I've fallen into the November slump. And while despite the the forever cramming for midterms in October ending, November means its cold and I need to save my motivation for final exams. That sounds fair right?
Well thanks to my friend, I actually got around to baking again and surprise, surprise, it's a cupcake. I keep thinking it's about time I stop baking cupcakes and start baking more of a variety of sweets but in all honesty cupcakes are such a crowd-pleaser and I don't bake for myself, I bake for my friends.
So my friend Katie picked out a recipe, which I happened to own from Martha Stewart, for snickerdoodle cupcakes and being the kind souls that we are, we gave them out to our friends and performers at a coffeehouse that we helped organize.
Snickerdoodle Cupcakes (makes approx. 30)
3 cups minus 2 tablespoons all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup unsalted butter
4 large eggs
1 3/4 cups sugar
2 teaspoons vanilla extract
1 1/4 cup milk
Preheat oven to 350 degrees and line your muffin tins.
Sift together dry ingredients in a medium bowl and set aside.
Cream butter and sugar together until pale and fluffy with a mixer on medium speed in a larger bowl. Add the eggs one at time, mixing until completely incorporated. Add vanilla. Add the dry ingredients in three batched alternating with milk and making sure to scrape down the sides of the bowl so everything is well incorporated.
Fill the cupcake liners 3/4 full and bake for 20 minutes. When cooled frost with your favourite buttercream or cream cheese frosting.
Notes: Baking in student housing, as I'm sure I've said before, means the ovens usually have a mind of their own. Despite baking at a lower temperature than 350 I found the first batch came out with a stiff top but the insides were still light and fluffy. Not only is this recipe a keeper, I think it may also be foolproof.