I love cinnamon, so I was super excited to make these snickerdoodle cupcakes. Katie from Katiecakes picked these cupcakes for October for the Martha Stewart Cupcake Club. I really liked these cupcakes. The only issue I had with them is that I had no cake flour, so I had to make a substitution, which made the cupcakes slightly gummy, but they still had good flavor.
I served these cupcakes two different times (I intended to make half the recipe, but forgot when I went to cream the butter). One time, I used Martha's fluffy white frosting, sprinkled with cinnamon. I served them on Sukkot and they were a hit with everyone in our very first sukkah.
Then, I put unfrosted cupcakes in the freezer, figuring I would deal with them before the October 15th posting date. And then, we went to New York for an amazing wedding -- the bride is like our 4th sister -- and when I got back on Monday, I realized it was time for single-mommydom, which is not great for baking. However, the other day I was finally able to whip up a new frosting. This time, I decided to make cinnamon, to compliment the cinnamon flavor in the cupcakes. I'm sure there is a recipe out there somewhere, but I just made the fluffy white frosting and tossed in a bunch of cinnamon until it tasted right. I really liked the way the cinnamon frosting tasted. I also experimented with piping. I haven't gotten it exactly right yet, but I'm working on it.
We took the cupcakes to our friends Mike and Kim's house, since they just had a new baby. We had a yummy (but meat) dinner, so I didn't get to taste the cupcakes, but hopefully everyone there enjoyed them.
You can find the cupcake recipe here, on Martha's website.