Test Kitchen – Snickerdoodle Cupcakes

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We are always on the lookout for new flavors to try, especially ones that are delicious and popular. We’ve seen a lot of posts about snickerdoodle flavored cupcakes recently and with the combination of cinnamon, vanilla, and sugar, we can certainly see why. So we went out and found our own version to test. We’ve adapted this recipe from The Pretty Bee‘s Vegan Snickerdoodle Cupcake recipe and topped them with our own Cinnamon Butter Cream frosting.

Serves 9-12
INGREDIENTS
  • 1½ cups Bob’s Red Mill Gluten Free Flour
  • 1 cup white sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¾ cup cold water
  • ½ cup applesauce
  • 2½ teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/6 teaspoon xanthan gum

PROCESS

  • Preheat the oven to 350 degrees and line a pan with 9 cupcake liners
  • Measure and combine the try ingredients into a mixer (flour, sugar, baking soda, salt, cinnamon), mix together quickly

Conscious Cakes - Gluten Free Flour measurementConscious Cakes, Sugar measurementConscious Cakes - Cinnamon, Salt, and Baking Soda measurements

Conscious Cakes - Dry ingredients before mixing

Mix it… mix it real good.

  • Measure and add the wet ingredients to the dry (water, applesauce, vanilla, vinegar), mix thoroughly, finish with the xanthan gum
  • Fill liners 3/4 full and bake for 20 minutes, testing to ensure they’re finished with a toothpick, allow to cool completely while you make the frosting, then frost and serve

085Conscious Cakes - Vegan Gluten Free Snickerdoodle cupcakes, before frostingINGREDIENTS

  • 1/2 cup vegan butter
  • 1/2 cup vegetable shortening
  • 1 1/2 teaspoons vanilla extract
  • 1 Tablespoon non-dairy milk
  • 1 Tablespoon ground cinnamon
  • 3 1/2 cups powdered sugar

PROCESS

  • Combine shortening, butter, vanilla, milk, and cinnamon in a mixer and beat on medium-high until fully incorporated

Butter and vegetable shortening

Conscious Cakes, Cinnamon Butter cream frosting in process

It looks good enough to eat now, but just wait. I promise it gets even better.

  • Add in powdered sugar 1/2 cups at a time, allowing the the sugar to fully incorporate before adding the next 1/2 cup
Conscious Cakes - Cinnamon Butter Cream Frosting

*Choir Sings* So fluffy and delicious.

  • Frost cupcakes with a piping bag (we’re fond of the 1M Wilton tip) or a knife

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We’d definitely classify this one as a success. It’s a fluffy, flavorful cupcake that actually tasted a lot like a cinnamon roll. Plus, we’re kind of obsessed with that cinnamon frosting. I honestly think I could eat an entire tub of just the frosting and be perfectly content.

So what do you guys think, would you like to see that as a flavor? Have any suggestions for another one to try in the future? Want to try this recipe out yourself?

Let us know in the comments. We love to hear what you think!

Recipe Roundup – Mexican Hot Chocolate

If you’ve ever been to our Etsy site before and looked at these cookies, you’ve seen the story about how I discovered the amazing flavor of mexican hot chocolate on accident. You’ve also probably seen me talk about how much I love these cookies…because they’re amazing. No joke. They’re deliciously chocolately and pack a subtle spiciness with the cayenne and cinnamon, but juuust sweet enough with the cinnamon sugar coating.

In order to highlight this superb combination of flavors, we’ve pulled together four mexican hot chocolate recipes from around the web so we could share them with you.

Enjoy!

1. Vegan Mexican Chocolate Ice Cream with Dulce De Leche Swirl from Pastry Chef Online

Vegan Mexican Chocolate Ice Cream

Other than the name being a little bit of a mouthful, this ice cream sounds amazing. Jennifer actually describes it as “rich, dense as “premium ice cream” and decidedly decadent.” Someone better try this and tell me how fabulous it is.

2. Gluten Free Mexican Chocolate Cookies from Andersruff.com

This is a really interesting take on a cookie. She has replaced the flour with powdered sugar and cocoa powder. Because of this they come out a little flatter than regular cookies Additionally, she’s used egg whites to give it that crunchy shell rather than leaving them soft. We’d suggesting substituting out some of the powdered sugar and cocoa powder for gluten free flour, adding in a little Xanthan Gum to give them lift, and then using a mixture of 1T ground flax and 3T of hot water to replace the egg whites. They’ll be a little more fluffy and less crunchy, but no less delicious.

3.  Mexican Hot Chocolate Cupcakes from Lemon-Sugar

Since Lemon-Sugar is neither vegan nor gluten-free, these delicious cupcakes are packed with the usual suspects. Butter, Eggs, Flour, and Milk, and Heavy Cream. They’ve also chosen to use vegetable oil to keep the cupcakes moist. We’d suggest using applesauce for both the eggs and the oil, a gluten-free mix for the flour, and soy or almond milk to replace the milk. Replace the heavy cream by using soy/almond milk and either lemon juice or apple cider vinegar (1t per cup) — whichever you prefer.

4. Mexican Mocha Hot Chocolate from Cupcakes and Kale Chips

Homemade Mexican Mocha Hot Chocolate | cupcakesandkalechips.com | #hotchocolate #cocoa #glutenfree #vegan

This wouldn’t be a very good post if I didn’t include some actual hot chocolate, would it? The recipe listed on the site is already vegan since she suggests using almond milk, but you can use whatever kind of milk you like best. She also includes a link to her own Mexican Chocolate Spice mix, but worry not if you don’t have any because it’s pretty simple: 2 parts cinnamon, 1 part ground ginger, and 1/2 part cayenne. You can adjust the ratios however you’d like to customize the flavors and make the chocolate more or less spicy depending on your own taste.

Let us know in the comments if you’d like to see us try a new flavor for next week! Since September is almost over, we’d also like to know: Which flavor has been your favorite so far — Pumpkin, Apple Cider, or Mexican Hot Chocolate?