I wanted to make a cupcake I've never made before. And I just so happened to be cruising on different blogs and found a recipe for a snickerdoodle cake. So I turned it into cupcakes. Here's the recipe from A Bit of Bees Knees, a blog that I absolutely adore!
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 sticks butter, softened to room temperature
1 3/4 cups fine or superfine sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk, warmed to room temperature
-Preheat oven to 325°F.
-Butter and flour two 8- or 9-inch round cake pans.
-In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.
-Cream together the butter and sugar until fluffy and pale in colour.
-Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition.
-Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.
-Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.
-Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.
-Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.
I decided to make the frosting my dad uses for his red velvet cake. It so good, and not too sweet like buttercream can be. Problem is, I didn't do it correctly. I actually didn't even notice it until I had all the cupcakes iced and decorated. The butter SEPERATED! I was so upset, but there was nothing I could do. It was already late at night. It tasted fine, just looked really crappy. I loved the concept of my idea, so that's why I am posting this on here. Otherwise, I wouldn't bother. So here are my cupcakes. Please excuse the horrible icing.