This post is dedicated to teachers. I appreciate what all my former and current teachers have taught me and can’t imagine what I’d be like (or how dumb I’d be) without the knowledge that I have.
With that said, I also very much appreciate my daughter’s three teachers. I occasionally bring in treats to thank them for taking such great care of our little girl. This past week I brought in the Chinese almond cookies for Chinese New Year, and they cheered when I gave them the sweets.
One of our daughter’s teachers casually hinted that she just celebrated a birthday, and another mentioned that she had a birthday coming up. Ok, hint received! I sought out to make a cupcake for the occasions.
I found these snickerdoodle cupcakes on Annie’s Eats and thought they’d be great. The cupcake is nice and fluffy, and the swiss meringue buttercream helps keep the light and airy texture so the cake doesn’t seem too rich or heavy (note that I didn’t make the frosting Annie used but instead used a swiss meringue buttercream that I’ve blogged about before here). The cinnamon sugar sprinkle on top provides a nice contrasting texture to the icing, and it gives the cupcake an additional pop of snickerdoodle flavor.
Thanks, teachers for all you do!
- 1 and ½ cups all-purpose flour
- 1 and ½ cups cake flour sifted (I did not have cake flour, so I subbed with all purpose flour; I substituted 3 Tablespoons of the all purpose flour with 3 Tablespoons of corn starch)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 Tablespoons ground cinnamon
- 2 sticks unsalted butter at room temperature
- 1 and ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 and ¼ cups milk
- To make the cupcakes, preheat the oven to 350° F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
- Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes (mine baked for 20 minutes). Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.
- Pipe frosting on cupcakes and garnish with a sprinkle of cinnamon sugar (mix of 1 teaspoon ground cinnamon and 2 Tablespoons of sugar).