• snickerdoodle doo

    snickerdoodle doo

    “cupcakes are the answer.
    who cares what the question is.”
    happy monday friends,
    this week, as i paint the town of nyc, i thought we could kick things off with a dreamylicious treat by my sweet weddingbee friend victoria {aka ms. handbag!}. she just started a blog of her own, five feet of spice, filled with endless diy, baking and home decor goodness.
    and here she is!
    hi everyone!
    i can’t even begin to explain the sheer excitement i had when sylvie said i could guest blog for her today! i am going to be sharing my (ahem, martha stewart’s) famous snickerdoodle recipe today that my fiance can’t seem to get enough of, since snickerdoodles are alex’s favorite cookies. in june, i received a martha stewart cupcake book for my birthday {because i puffy heart cupcakes} and when i came across this recipe, i knew i had to make them for him.

    :: snickerdoodle cupcakes ::
    by victoria // inspired by martha stewart


    * 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
    * preheat oven to 350 degrees.
    * line standard muffin tins with paper liners. {zebra ones work best 🙂  }
    * gather all of your ingredients……
    * sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
    * 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. reduce speed to low.
    * add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
    * 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.
    * transfer tins to wire racks to cool completely before removing cupcakes.
    * cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
    here is where it get’s funny. as I was about to start making the icing, alex said he would rather have his favorite icing instead…. rainbow chip. “rainbow chip icing on snicker-doodle cupcakes?!?!” he said yup…. so that’s what he got!
    and for lots more diy goodness, jump over to victoria’s blog, five feet of spice. 🙂

    now it’s your turn, friends….what’s that heavenly treat you make for your sweetie, just because? let’s share some recipes! 

    * * * * * * * * *
    friends, your sweet thoughts and inspiring comments are the bright spot of my day. please make the jump, hang out and share what’s on your mind. 🙂


    1. 09/19/2011 / 5:30 pm

      YUM-I was just getting a lesson in snickerdoodles, so I’ll have to give these a shot! Hope you’re having an absolutely wonderful time in NYC!

    2. 09/19/2011 / 4:45 pm

      I am drooling. And I just found your blog. I love. New follower! 🙂

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