Saturday, October 15, 2011
Fall seems like the perfect time for these. Their cinnamony goodness would be lovely with a sharp cup of coffee over a brunch and I cannot imagine any child not being thrilled to find one tucked into a lunch bag.
The recipe is from Martha Stewart. I did not follow her frosting recommendation. Instead I applied a simple powdered sugar glaze (powdered sugar whisked with a smidgen of milk until the right consistency) and sprinkled a bit more cinnamon sugar on top. I trend towards the less-is-more frosting school of thought (see strawberry love cupcakes) but I realize that not everyone feels the same. If so, the link to the original frosting set up is here.
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk
1) Makes 28 cupcakes. Preheat oven to 350. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2) With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.
3) Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
4) Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
5) Transfer tins to wire racks to cool completely before removing cupcakes. Once cupcakes are cooled, spread with a simple powdered sugar glaze and dust with cinnamon sugar (this is the reserved 1/2 teaspoon of cinnamon plus 2 tablespoons sugar.)