A couple of weekends ago, I had the pleasure of baking for another wedding. The bride’s family and mine have been friends for about 20 years now. There’s a long history of swim meets, 4th of July fireworks and homemade ice cream, and both of our families even moved around the same time to the same area when we were in junior high. And then we started over on a new swim team in the new neighborhood (see the central piece here?). After high school we continued to A&M, and then both became teachers- although in different cities.
The couple wanted cupcakes and settled on four different flavors: strawberry, snickerdoodle, red velvet, and chocolate with peanut butter frosting. I don’t always get to watch people eat the cake after I set it up, so it was fun to watch the cupcakes disappear at the wedding. I wish I could take credit for the signs on the cake table, but that was all the bride’s doing. The entire wedding was absolute gorgeous and I loved being a part of it!
When I was growing up, there were some things that were just common knowledge in our kitchen regarding dessert: my dad was known for buttermilk pie, my mom known for her cakes and snickerdoodle cookies. Snickerdoodle cookies were (and are) her favorite and so that’s what we ended up baking when we wanted to make cookies. They’re also more fun to make as kids because you have to roll them and toss them in cinnamon sugar. Fast forward to the present and my favorite cakes tend to be spice cakes. When I was picking my “flavor of the week” last week, snickerdoodle cupcakes seemed like a good choice. Apparently my family are not the only ones who enjoy snickerdoodles. There was a huge response to these! These are perfect if you want something a little different from plain vanilla, but not anything too out there. Also, spell check does not seem to be familiar with “snickerdoodle” so there are a lot of red squiggly lines as I’m writing this…get with the program spell check.
Snickerdoodle Cupcakes (~2 dozen)
3 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. cinnamon
1 c. butter, room temp.
1 3/4 c. sugar
4 eggs, room temp.
2 tsp. vanilla
1 1/4 c. buttermilk, room temp.
Preheat your oven to 350* and line your cupcake tins. Whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl cream together the butter and sugar. Add eggs to the butter mixture one at a time. Add the vanilla. Alternately add the flour mixture and milk, starting and ending with the flour mixture. Fill the cupcake tins about 2/3 full and bake for 20 minutes, or until they pass the toothpick test.
1/2 c. butter, room temp.
1/2 c. shortening
1 tsp. vanilla
1/2 c. milk (may need more or less depending on desired consistency)
8 c. powdered sugar
1 Tbsp. cinnamon
Cream together the butter and shortening. Add the vanilla. Gradually add the powdered sugar, adding the milk as needed, to reach the consistency you want. Add the cinnamon. I sprinkled a mixture of cinnamon and sugar on top of the cupcakes so they would be like the cookies!