I’m going to tell you a story. A story about a cupcake that tasted like cinnamon and sugar and butter and made everyone in the world happy and full of glee. Let’s start now.
Our cupcake friend was born of humble beginnings, he was a smooth and luscious batter that smelled of cinnamon and deliciousness. He went into a very nice set of blue clothes. His name was Charles.
Charles had numerous brothers and sisters that were happy to be batters as well, and so they all went to the desert and grew up to be fine cupcakes that were lightly golden on top and moist and fluffy in the centers. Life was good in cupcake land.
But they felt bare, uninteresting, naked. They knew that they were delicious, they knew that they were amazing, but they felt so unadorned. They wanted something delicious and buttery to wear as a hat, to compliment their wonderfulness. So they made friends with butter and vanilla and powdered sugar.
Butter, vanilla, and powdered sugar were so fond of their newfound friends that they made them a very pretty and satiny hat. The cupcakes felt complete, but Clara thought otherwise.
Clara just thought ‘eh’. Clara just thought, “Nothing special”. Clara committed a sin.
And has been officially been removed from the kitchen for good.
That was a wonderful story, no?
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. 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.
Wilton Frosting was used
3 C. All-Purpose Flour
2 tsp. Cream of Tartar
1/2 tsp. Salt
1 tsp. Baking Powder
1/4 C. Butter-Flavored Shortening
1 1/2 Sticks Unsalted Butter
1 1/2 C. Granulated Sugar
2 Large Eggs
1 T Ground Cinnamon
3 T Granulated Sugar
-Preheat oven to 350 degrees and mix together 1 T ground cinnamon and 3 T granulated sugar with a fork in a separate bowl, set aside. Mix together flour, baking powder, and salt.
1. In a stand mixer fitted with the paddle attachment, cream butter, shortening, and sugar together on MEDIUM speed for two minutes or until light and fluffy. Add in eggs, mixing for one minute after each egg, then add in cream of tartar.
2. In three increments, add in flour mixture and mix until well combined. Roll into 1 1/2 balls and coat in cinnamon-sugar mixture, then place 2 inches apart on baking sheet. You should have 1 dozen per sheet. Bake 18-20 minutes, the cookies will not change colors, but will flatten a bit and dry out slightly on top. They will be thicker, and the bottoms will be a light golden brown. Transfer cookies to a cooling rack and cool completely.