I had this wicked craving for snickerdoodle cookies the other night but I didn't have everything I needed to make them, so I made cup cakes instead! I used the good housekeeping's recipe for pennywise gold cake and added cinnamon to taste. Then I made french vanilla butter cream frosting! Yummy
2 cups sifted cake flour
2 teasp double acting baking powder
1/2 teasp salt
1/2 cup shortning
1 cup plus 2 tablesp. sugar
3 medium egg yoked beaten very thick
1 cup, minus 2 tablesp. milk
1 teasp vanilla extract
cinnamon to taste!
First you beat the egg yokes, it takes a while but they turn a darker yellow and leave "ribbons" when they're ready. Then you cream the shortening and sugar into the eggs. You want them to be light and fluffy, the recipe said 4 min, and honestly I'd been mixing for so long, that at this point I set the timer for 4 min and called it good! This step was tricky, the recipe calls for the flour salt and baking soda to be sifted 3 times and then split into 4ths. The vanilla extract is to be added to the milk and split into 3rds. Both of these are to be added to the sugar and eggs, alternating at low speed, blend until smooth, then fold into a greased and floured pan, or in my case cupcake liners. Bake at 375 20 min for cupcakes or 350 60 min for a regular cake.
Butter cream Frosting
1/3 cup soft butter
1/8 teasp. salt
3 cups sifted confectioners' sugar
about 1/ cup milk
1 1/2 teasp. vanilla extract
mix butter and 1 cup sugar until light and fluffy, then alternate adding milk and rest of sugar until the mixture is almost the right consistency, then at vanilla extract!
They turned out so yummy, the top was a little crunchy and the bottoms were super moist, I think this happened because I over filled the cupcake trays, whatever it was, they turned out delish!