This month’s selection for the Martha Stewart Cupcakes Club is Snickerdoodle Cupcakes, featured on page 138. I’m a huge Snickerdoodle fan, which could be good or bad when it came to these cupcakes. I knew I would like the flavors, chiefly cinnamon and sugar. But just because a dish is fashioned after another dish doesn’t guarantee that it will live up to the original.
So, with mixed feelings, I set out to make this month’s cupcakes. As with most of the recipes in this book, I decided to make a half recipe, as the full recipe yields 28 cupcakes, and I don’t need that much temptation in my house.
The recipe calls for AP and cake flours. I didn’t have cake flour in the cupboard, so I improvised by adding a bit of corn starch to some all-purpose flour, with a ratio of two tablespoons corn starch per one cup flour. The easiest way to do this is to measure the corn starch into a dry one-cup measuring cup, then fill the cup the rest of the way with flour.
I mixed up the batter and filled the cupcake pans. In the past, I’ve found Martha’s recipes to be very generous — if the yield is supposed to be 15, you almost always end up with 18 cupcakes. So I was surprised when this recipe, which I expected to yield at least 16 cupcakes, ended up making only 12.
I baked the cupcakes for about 20 minutes. They smelled a lot like snickerdoodle cookies while they baked. And they came out looking something like them, too.
After the cupcakes cooled, I made the Seven-Minute Frosting on page 303. This is a meringue-type frosting, in which egg whites are beaten together with a sugar syrup cooked to the soft-ball stage.
The frosting is supposed to be piped onto the cupcakes using a Wilton 1A tip. I didn’t have the tip, and although I admit to looking for it at one store, I ultimately decided to stick to my self-imposed, although infrequently followed, rule of not buying a new piece of cooking equipment until at least the second or third time I need it. So I frosted the cupcakes without a tip. To do this, I used a disposable piping bag and cut a fairly large chunk off the end. And I have to say, it worked pretty well.
A little sprinkle of cinnamon-sugar was all it took to finish them off. The cell phone picture above doesn’t do justice to these cupcakes. They were easily the most professional-looking cupcakes I’ve ever made.
So, how did they compare to “real” snickerdoodles? Quite favorably, I’d have to say. I would be proud to serve these to company or, as I plan on doing, contribute them to a school bake sale.