This giveaway is CLOSED!
The Christmas season also means it’s baking season. Whether you’re fulfilling a holiday tradition, whipping up something for your child’s school, or baking up a storm for a dessert spread at your Christmas party, even those who steer clear of the kitchen most of the year find themselves elbow deep in flour, sugar, and butter around the holidays. You know you can always find tons of amazing desserts to liven up your holidays here on my blog that will be sure fire hits, but I wanted to make sure you have some baking supplies too.
So it’s time for another giveaway. I exclusively use King Arthur flour products when baking. They are of very high quality and produce amazing results. One of my favorite products is their Unbleached Cake Flour. It is the only cake flour that is unbleached. I use it all the time to make cakes, cupcakes, muffins, and have even used it instead of all-purpose to great success when I find myself out of all-purpose (a true baking emergency!). The end result is always light and fluffy, just what you want in a cake. I was also pleasantly surprised at the high quality of their cupcake liners. I’m super picky when it comes to cupcake liners (none made in China, thank you), but these are the nicest I have ever used. They are sturdy and didn’t fade during baking. In addition, they didn’t fall apart as I made sure there was not a single crumb of yummy cupcake left on my liner. The snowflakes on them are also adorable; I much prefer snowflakes on cupcake liners than the ground outside.
You need to know how to use the cake flour and liners, right? How about Snickerdoodle Cupcakes? You know I love Snickerdoodles with all their cinnamon-y goodness, and putting them into cupcake form sounded too good to be true. Snickerdoodle cookies can move aside, these Snickerdoodle Cupcakes are fantastic. They are light, fluffy, and moist with a fine crumb, but it is the complex and very prominent cinnamon flavor that impresses and makes them taste remarkably similar to the cookies. The cinnamon flavor is allowed to shine, rounded out by vanilla.
Topped with my favorite marshmallow frosting and a sprinkling of cinnamon, these cupcakes are beauties that will impress all of your holiday guests. Their individual serving size is also perfect for a party spread and what says Christmas more than cake, cinnamon, and marshmallow? Perhaps a giveaway?
Here are all the details. One person will win one box of King Arthur Cake Flour and a package of snowflake cupcake liners. To enter, answer the question: what’s your favorite kind of cupcake?
To earn additional entries:
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Important: In order for each of your entries to count, you must leave entirely separate comments. Meaning it is possible for the first six comments to all have been left by one person. If you leave all of this information in one comment, you will only be entered in the giveaway one time.
The giveaway ends Sunday, December 9, 2012 at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen.
This giveaway is only open to US residents.
Disclaimer: I was provided with flour and cupcake liners for both my personal use and for the giveaway by King Arthur.
- 1 ½ cups all-purpose flour
- 1 ½ cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 ½ tablespoons ground cinnamon, plus more for sprinkling
- 2 sticks unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¼ cups milk (I used almond milk)
- ½ cup water
- 1 ½ cups granulated sugar
- 2 tablespoons light corn syrup
- 5 large egg whites
- ½ plus ⅛ teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Make the cupcakes. Preheat oven to 350 degrees F. Line 20 muffin cups with paper liners. In a medium bowl, stir together flours, baking powder, salt, and cinnamon.
- In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs 1 or 2 at a time and mix until once again light and fluffy. Mix in the vanilla. Alternately add the flour mixture and milk to the butter mixture. Add the flour in 3 installments and the milk in 2, beginning and ending with the flour. Mix until just combined.
- Using a regular sized ice cream scoop, scoop batter into prepared muffin pans. They should be almost all the way full. Bake for about 20 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs. Cool completely in pan.
- Make the frosting. In a small saucepan, combine water, sugar, and corn syrup over medium heat. Stir frequently until the sugar is dissolved and the mixture is clear. Once this happens, attach a candy thermometer, raise the heat to medium-high, and stop stirring. Allow the mixture to come to 240 degrees F on the candy thermometer.
- In the meantime, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high until frothy. Add the cream of tartar. Continue beating on medium-high until the egg whites form stiff peaks.
- When the egg whites have formed stiff peaks and the sugar mixture has reached 240, remove the syrup from the heat and turn the mixer to medium-low. Slowly and immediately begin drizzling the syrup into the egg whites, trying not to get it on the sides of the bowl. If the whites are done whipping before the syrup is done, turn them off until the syrup reaches 235, then turn them back on to make sure they are fluffy. If the syrup is done before the whites, turn the heat down or remove it from the heat for a minute or so.
- Once the syrup is drizzled into the whites, turn the mixer back up to medium-high and beat for about 7 minutes, until the bottom of the bowl is cool and the frosting is thick, glossy, and sticky.
- Assemble the cupcakes. Dollop frosting on each of the cupcakes and sprinkle with cinnamon. Cupcakes without frosting may be stored at room temperature for up to 2 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Frosting may be stored in the refrigerator for up to 3 days, covered tightly with plastic wrap. Do not assemble cupcakes until the day they are to be served.