Snickerdoodle Cupcakes

Some of my favourite cookies as a child. My Mum made these all the time, filling the whole house with warm buttery cinnamon happiness. My boyfriend never had a snickerdoodle cookie in his life so along with this batch of cupcakes I made the cookies that they were based off of. It's a shame in my opinion that he's missed out on all these awesome flavors but I'm here to fix that. I hope one day that I'll be able to share all of these moments of my childhood with him.

Snicker doodle Cupcakes with Marshmallow frosting

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• Cupcake Recipe makes about 24 cupcakes
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• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
• 1 cup / 226g unsalted butter, room temperature
• 1 3/4 cups sugar
• 4 Eggs, room temperature
• 2 teaspoon vanilla extract
• 1 1/4 cups milk
• Preheat oven to 350F/170C degrees. Line standard muffin tins with paper liners. Sift together flour, baking powder, salt, and 1 tablespoon cinnamon.With a mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each are fully mixed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill and bake for about 20 mins
• Frosting
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature
• Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.Meanwhile, with a mixer whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.
• Frost your cupcakes, dusting a cinnamon and sugar mixture on top and enjoy!
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