<< Sweet treats: Snickerdoodles

By Joelle Leung and Nicole Chi, 15, La CaƱada HS
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Ingredients:
2 cups sifted cake-and-pastry flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 teaspoon vanilla

Vanilla Buttercream Icing:

1 cup butter, softened
5 cups sifted icing sugar
1/2 cup whipping cream
1/2 teaspoon vanilla

Directions:
1. In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

2. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in center of 375° oven until cake tester or toothpick inserted in center comes out clean, about 18 minutes. Transfer to rack; let cool completely.

For icing:
1. In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. Makes about 3 2/3 cups, enough for 12 cupcakes.

Nicole said:

"We decided to make cupcakes because the recipe seemed simple. It was our first time making them. We didn’t have much trouble and they came out pretty well."

From Food Network Canada, www.foodtv.ca, Emily Richards, Canadian Living Cooks show.