Snickerdoodle Cupcakes {MSC}

The Name
Cinnamon cupcakes topped with 7-minute frosting "kisses", these cupcakes are a play on the famous, crackly cookie of the same name.  The origin of the name "snickerdoodle" is unknown, but food historians have a few hypothesis.  Most believe the name to be of German origin.  Some believe the name to be derived from the German word, schneckennudeln, or "crinkly noodles".   "Schnecke" in German, however, means "snail".  According to an old book called Slumps, Grunts and Snickerdoodles:  What Colonial Americans Ate and Why, by Lila Perl, a "schnecke" was also a German name for a cinnamon pinwheel that resembled a snail.  At least it makes more sense than "crinkly noodle"!

The Cake

Since I am relatively new to the Martha Stewart Cupcake Club, this was my first foray into Cake Flour.   My first question was, "What is cake flour, exactly?"  According to my Barron's Food Lover's Companion, (Thanks, SIL!) I learned that cake flour is "a fine-textured, soft-wheat flour with a high starch content."  It makes particularly tender cakes and pastries.   My second question was, "And where do I find it?"  After checking two local grocery stores and Super Target, I stood in front of all the flours at Whole Foods.  There were bags of bread flour, pastry flour, whole wheat flour, self-rising flour, but where was the cake flour?  I finally accosted a chef-looking shopper who, after an informative dissertation on adjusting recipes when one doesn't have cake flour, helped me spot, not a bag, but a box of cake flour on the top shelf.  Mission accomplished.

The batter went together easily with no other unusual ingredients.  The only oddity was the recipe specified 28 cupcakes, not 24.  I followed the directions and made two pans plus four cupcakes.

You can find the recipe here on Martha Stewart's website!

The Frosting

After reading a couple of disaster stories on Martha Stewart's 7-minute frosting recipe, and realizing that I only owned a meat thermometer, not a candy thermometer, I decided to call my brilliant mother for her tried and true 7-minute frosting recipe.  I have never actually made this meringue-like frosting, but remembered that it made very fluffy bunny "fur" on our chocolate Easter cakes!

This recipe seemed much simpler than the one in the cookbook.  All the ingredients were mixed together in a double boiler and beaten over heat for about- 7 minutes!  At this point, however, one must work fast before the meringue begins to harden.  I found my Wilton #1A frosting tip online at Amazon.com.  ($2.11 for the tip and $6.12 for the shipping - go figure!)

The kisses actually held their shape and the looked great for the Teacher's Appreciation Luncheon!

Thanks to Katie at katiecakes for selecting today's challenge!

Mom's Seven Minute Frosting
Betty Crocker Cookbook (circa 1960's)

2 egg whites (1/4 cup)
1 1/2 cups sugar
1/4 teaspoon of cream of tartar or 1 Tablespoon light corn syrup
1/3 cup water

Place ingredients in a double boiler over boiling water and beat with a rotary beater until the mixture stands in stiff peaks, about 7 minutes.  Scrape the bottom and sides of the pan occasionally.  Fold in 1 tsp vanilla.

ATTN:  CUPCAKE CLUB MEMBERS!  Please also visit my post on last year's Zucchini Spice Cupcakes.  I'm trying to catch up! :)