I love cinnamon and would love to love snickerdoodles cookies. But the ones I tried are overly sweet and I haven’t got to testing different recipes, or trying to modify them to make the cookies less diabetic inducing.
So I thought about snickerdoodle cupcakes. With a splash of rum and a handful of rum-soaked raisins.
No, it’s not another excuse to put alcohol in my cakes.
I haven’t expected this cupcake to be almost perfect the first time round! I simply modified my favourite modified magnolia cupcake recipe to include cinnamon, a bit of rum, and added the raisins.
Oh, of course I added rum to the buttercream too 😛
- 1/2 cup (125g) butter, room temperature
- 6 tbsp (75g) caster sugar
- 6 tbsp (75g) dark brown sugar
- 2 eggs
- 1/2 (110ml) cup milk
- 1 tsp vanilla
- 2 tbsp rum
- 1 1/4 cup (155g) flour, sifted
- 1 1/2 tsp cinnamon powder
- 1 1/4 tsp bakng powder
- 1/2 - 3/4 cup rum-soaked raisins (at least one day!), dried and tossed lightly in flour
- Additional cinnamon powder and icing sugar (optional)
- Use my favourite swiss meringue buttercream, and add 2-4 tbsp of rum at the end (or more if you like :P)
1. Preheat oven to 175°C / 350°F
2. Sift together the flour, cinnamon powder and baking powder.
3. Mix together the milk, rum and vanilla.
4. In a separate bowl, beat together butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, beating well after each addition.
6. Beat in your flour mixture in 3-4 additions, alternating with your milk, and ending with the flour mixture. Continue to beat the batter for about 15 - 20 seconds to ensure everything is well combined and to further aerate the batter.
7. Fold in the rum-soaked raisins into the batter.
8. Scoop the batter into the cupcake tray, filling them until 3/4 full.
9. Bake for 12 minutes, or until a toothpick poked in the middle of the cupcake comes out with moist crumbs.
10. Once cooled, decorate the cupcakes as you like! I did a simple swirl and dusted the middle of the swirl with a combination of cinnamon powder and icing sugar 😀