If you are a fan of a Snickerdoodle Cookie, then you can't go wrong with a Snickerdoodle Cupcake. Aside from the texture (and the dollop of super fluffy marshmallow frosting) it literally tastes like a Snickerdoodle.
I started with my perfected Vanilla Cupcake recipe (why use something different when it works every single time). HOWEVER... I did add a 1/2 tsp Cinnamon to the batter.
I then made my Marshmallow Frosting. Now, while you are making this frosting, it may not seem like you're making much, but trust me, once it has been completely beat into submission and filled with air, it will double in size.
Marshmallow Frosting (sometimes called Seven-Minute Frosting)
- 3/4 cups Sugar
- 2 Tbsp Water
- 3 Egg Whites
- 1/2 tsp Vanilla
- 1/2 tsp Cream of Tarter
To a sauce pan, add sugar and water and let simmer until the sugar mixture reaches 230 degrees on a candy thermometer. While that's cooking, beat egg whites in a mixer fitted with the wisk attachment until you have stiff peaks. Add the cream of tarter.
With the mixer on medium speed, slowly add the sugar mixture by pouring it down the side of the mixing bowl. The hot sugar will cook the egg whites, turn the frosting very glossy, and you'll end up with a fluffy marshmallow frosting.
Do not stop mixing until the bowl is cool to touch (roughly 7 minutes). At this point, add the vanilla and continue to mix until combined. Now it's ready to pipe onto cupcakes, or frost a cake, and sprinkle with cinnamon and sugar.
Frosting Disclaimer. Marshmallow mixtures tend to be dry, so I suggest not making the frosting until you intend to serve them.
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