Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting
 
 
Cinnamon, spice and everything nice are what these snickerdoodle cupcakes are made of! The cake itself is soft and tender and the seven minute frosting tastes like marshmallow fluff.
Yield: 14 cupcakes
Ingredients
For the cupcakes
  • ¾ cup all purpose flour
  • ¾ cup cake flour
  • ½ tbsp baking powder
  • ¼ tsp salt
  • ½ tbsp cinnamon + ½ tsp for dusting
  • ½ cup unsalted butter, room temperature
  • 14 tbsp sugar + 1 tbsp for dusting
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 10 tbsp milk
For the frosting
  • ¾ cup + 1 tbsp sugar
  • ⅓ cup water
  • 1 tbsp light corn syrup
  • 3 large egg whites, room temperature
Instructions
For the cupcakes
  1. Heat oven to 350F. Line 14 muffin cups with paper liners. Set aside.
  2. In a large bowl, whisk together the flours, baking powder, salt, and ½ tbsp cinnamon. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 3-4 minutes, or until fluffy. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl and then mix in the vanilla. Reduce the speed to low and then add in the flour mixture in three batches, alternating with the milk.
  4. Divide the batter evenly among the lined cups, filling each cup ¾ full. Bake, rotating the muffin tins halfway through, until a toothpick inserted in the center comes out clean, about 20 minutes. Allow to cool completely before frosting.
For the frosting
  1. Combine ¾ cup sugar, the water, and the corn syrup in a small saucepan. Bring to a boil, stirring occasionally, until the sugar dissolves. Once boiling, continue to cook, without stirring, until the mixture reaches 230F.
  2. Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form, then stir in the remaining tbsp of sugar and beat until combined.
  3. Once the sugar syrup reaches 230F, slowly pour it into the egg white mixture while the mixer is still running on medium speed. Raise speed to medium-high and continue to beat until completely cooled with stiff peaks, about 7 minutes.
  4. Place frosting into a piping bag fitted with a large plain tip and pipe onto the cooled cupcakes.
  5. In a small bowl, stir together the remaining ¼ tsp cinnamon and 1 tbsp sugar. Sprinkle over the frosted cupcakes before serving.
Notes
Recipe from Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/09/snickerdoodle-cupcakes-with-fluffy-seven-minute-frosting.html