This past weekend, Ty and I gathered our wedding party over at our house. Our wedding party is made up of people from different times in our life and we wanted them to have a chance to get to know one another before all of us hop on a plane to Maui in July. The majority of the wedding party will be staying together in an awesome condo that we are all renting in Paia. Per usual, everyone brought a bottle of wine and some food to share. Of course, me being me, I baked cupcakes. Ty looked through the Martha Stewart Cupcake book and we both agreed that the Snickerdoodle Cupcakes would be the easiest to bake seeing as I already had all the ingredients in my pantry.
I tend to like recipes that use buttermilk and oil rather than butter. I have found that those recipes ultimately create moist and fluffy cupcakes. So, I was a little concerned when I saw that this recipe called for butter; I baked another one of Martha's recipes last fall with butter and the cake was a little dry. This Snickerdoodle cake was a little too dry for my taste. It did, however, taste really yummy with the frosting (Vanilla Swiss Merguine buttercream) and cinnamon sugar sprinkles. I am going to attempt to bake these again switching out a few ingredients (butter) for the ingredients (buttermilk and oil) that always seem to deliver.
Although, I do have to say that the cake batter was simply delicious! It tasted exactly like Snickerdoodle cookie dough.
Thank you for stopping by! Until next time, happy baking!
~Danielle
