Jackies Snickerdoodle Cake With Cinnamon Buttercream Frosting Recipes

Steps:

• Snickerdoodle Cake:.
• Preheat oven to 350. Grease and flour two 9" round cake pans.
• Place cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large mixing bowl.
• Mix for 3 minutes scraping sides as needed.
• Divide batter between pans. Place in oven side by side.
• Bake until they are golden brown. About 27-29 minutes.
• Remove from oven and cool for 10 minutes. After 10 minutes invert them onto another rack and allow to cool completely.
• Meanwhile, prepare Cinnamon Buttercream Frosting. Frost cake.
• Place in refrigerator until the frosting sets, about 20 minutes. Keep refrigerated.
• Cinnamon Buttercream Frosting:.
• Place butter in large mixing bowl. Blend with an electric mixer on low until fluffy, 30 seconds.
• Add confectionary sugar, 3 T. milk and vanilla. Blend on low until sugar is incorporated, about 1 minute.
• Add cinnamon. Increase speed to medium and beat until light and fluffy, 1 minute more.
• Blend in up to 1 tablespoon milk if the frosting seems too stiff.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
• Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
• Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
• Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
• Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
• For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.

Steps:

• Heat oven to 350°F for shiny metal pans (325°F for dark or nonstick pans).Spray 2 (9-inch) round cake pans with cooking spray; lightly flour. Place sheet of cooking parchment paper on cooling rack; lightly spray paper with cooking spray.
• In large bowl, beat Cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping sides of bowl occasionally. Divide batter evenly between pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cakes from pans to lined cooling rack. Cool completely, about 45 minutes.
• Meanwhile, in large bowl, stir together Frosting ingredients.
• Place 1 cooled cake layer bottom side up on serving plate. Frost top. Top with second cake layer bottom side down. Frost sides and top of cake. Garnish with cinnamon sticks.

Steps:

• 1. Preheat oven to 350 degrees. Prep 2 - 12-cupcake pans with cupcake liners.
• 2. Sift together in a large bowl, flours, baking powder, salt and 2 tsp. cinnamon.
• 3. Cream together butter and sugar till pale and fluffy.
• 4. Add eggs one at a time, blend after each egg added, then add the vanilla extract.
• 5. Add the flour mixture in 3 increments, alternate with 2 additions of the milk. Blend well, do not over mix.
• 6. Divide the batter evenly into the cupcake tins, fill 3/4 full.
• 7. Bake for 18 to 20 minutes, rotate the cupcake pan halfway through the baking process. Do a toothpick test and if it comes out clean, it's done.
• 8. Remove the cupcakes from the oven onto a wire rack, let cool for 20 minutes before removing cupcakes from the pan.
• 9. With the remaining cinnamon and sugar, mix together and sprinkle over the tops of the cupcakes.
• 10. FROSTING:
• 11. With mixer on low speed, blend butter till fluffy, about 30 seconds.
• 12. Add sugar, 3 Tbsp. milk and vanilla extract, blend lightly. Add cinnamon and continue mixing until sugar is well incorporated.
• 13. Increase speed and beat till fluffy, if the frosting is stiff, add the remaining 1 Tbsp. of milk. Blend well.
• 14. Be sure that the cupcakes are completely cooled. Then frost or pipe your cupcakes.
• 15. NOTE: YOU CAN ALSO ADD A 1 TSP OF CINNAMON TO A CAN OF STORE-BOUGHT BUTTERCREAM FROSTING.