snickerdoodle cupcakes

I have a semi-quest to find the tastiest cupcake recipe. Snickerdoodle cookies are one of my favorites; however, the cupcake version didn't quite measure up. Don't get me wrong, they were good. Just more of a spice cake taste than I was expecting.

Ingredients: Cupcakes

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

1 cup unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs

2 teaspoons vanilla extract

1 1/2 cups milk

Directions:

1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.

2. Cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Add flour in three batches, alternating with two additions of milk, and beating until combined after each.

3. Divide batter evenly among liners, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

Ingredients: Seven-minute frosting

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites

Directions:

1. Combine 1 1/2 cups sugar with water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

2. Meanwhile, use an electric mixer to whisk egg whites until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on, pour syrup down side of bowl in a slow, steady stream. Raise the speed; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

**This recipe is originally from MarthaStewart.com