So as promised, here is my most recent baking achievement. If you want to get technical and all exact, I actually baked twice this week, which I think is pretty impressive considering that today my baby girl is now 4 weeks old. That’s right, 4 weeks old, pretty crazy I know! Anyway so I was hunting for something new to bake and I ran across this recipe (an adaptation of a Martha Stewart recipe) which of course I adapted slightly to fit what I had on hand. One of my dear friends had a birthday Sunday and my hubby had an interview Monday, so I thought it would be special to make them a little treat. I like to try new recipes as you know and this recipe as it turns out was a good call, because they both loved them. So get on up and over to your kitchen to whip up a batch of these cupcakes, because you probably already have all the ingredients on hand. Happy baking and enjoy!
3/4 c cake flour
3/4 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/4 c unsalted butter, room temperature
1/2 c sugar
1 egg, room temperature
1/2 tsp vanilla
6 tbs milk, room temperature (I used Almond Milk, and it didn’t mess it up)
Preheat oven to 350 degrees. Line your cupcake tray with paper liners. In a medium bowl, sift together the flour, baking powder and cinnamon and set aside. In your mixer, cream the butter and sugar on medium for about 2 minutes. Add the egg and mix until combined. Add vanilla and mix until combined. Add the flour mixture to the creamed butter and sugar in three additions. Alternate with milk in two additions. Fill baking cups about 3/4 full. Bake for about 13-15 minutes. Remove cupcakes from tray to cool, then ice with frosting of your choice and sprinkle with cinnamon and sugar. Viola – Snickerdoodle Cupcakes!