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Snickerdoodle Cupcakes Recipe


Makes: About 24 cupcakes.
Skill Level: None

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Step 1

Preheat oven to 350ºF. Line muffin pan with baking cups.

Step 2

In medium bowl, combine flour, baking powder, cinnamon and salt; set aside.

Step 3

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each; add vanilla and almond extracts. Alternately add dry ingredients with milk, scraping bottom and sides of bowl often. Fill baking cups 2/3 full with batter.

Step 4

Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely.

Step 5

For icing, whip meringue powder and 1/4 cup water in large bowl on high speed with an electric mixer until stiff peaks form, about 4 minutes. In microwave safe measuring cup, combine sugar, corn syrup and remaining 1/4 cup water. Microwave on high 3-5 minutes or until mixture begins to boil. Slowly add syrup to meringue mixture while mixer is running. Add vanilla. Continue whipping on high speed 3-4 minutes or until thick and glossy. Spread icing onto cupcakes; sprinkle with Sparkling Sugar and cinnamon sugar.

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Ingredients

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Batter

Batter

all-purpose flour

2 1/2 cups all-purpose flour

baking powder

2 1/2 teaspoon baking powder

ground cinnamon

1/2 teaspoon ground cinnamon

salt

1/4 teaspoon salt

butter,

1/2 cup (1 stick) butter, (room temperature)

granulated sugar

1 cup granulated sugar

eggs

3 eggs

Wilton Imitation Clear Vanilla Extract

1 teaspoon Wilton Imitation Clear Vanilla Extract

milk

3/4 cup milk

<b>Icing</b>

<b>Icing</b>

Meringue Powder

1 1/2 tablespoons Meringue Powder

cold water, divided

1/2 cup cold water, divided

corn syrup

2 tablespoons corn syrup

White Sparkling Sugar

2 teaspoons White Sparkling Sugar

Cinnamon Sugar

1 teaspoon Cinnamon Sugar

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Standard muffin pan

Standard muffin pan

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