Snickerdoodle Angels

Snickerdoodle cupcakes and Snickerdoodle Angels

Snickerdoodle cupcakes and Snickerdoodle Angels

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I remember my Aunt making Angel Cakes for family occasions. Birthdays, Anniversaries or Sunday post-church gatherings she would present a tupperware container full of fluffy vanilla cupcakes, stuffed with jam and cram and finished with powdered sugar. I’ve taken her tradition and my new-found love of snickerdoodles and kind of smashed them together. It occurred to me that cinnamon, apples and bacon is a marriage made in heaven .. et voilà!!  Snickerdoodle Angels 🙂

Notes;

Yogurt or sour cream gives a nice subtle zingy twist to the cupcake better. Use a good, thick pot set or Greek style yoghurt. I have used honey yoghurt in this recipe with considerable success. You could substitute buttermilk and double thick/whipping cream for the yoghurt and milk.

I usually make twice as much of the cinnamon sugar coating mixture. It makes it easier to roll/coat the cakes. Use the leftovers for a batch of snickerdoodle cookies!!

The cupcakes are delicious without the bacon and cream filling. If you are pressed for time (or could live without the extra sugar and fat) either roll the entire cupcake in the cinnamon sugar mixture dust the plain cakes with the powdered sugar mix

Makes 12

for the batter

  • 125 g/4.4 oz butter (room temperature or softened NOT melted)
  • 1 cup caster/superfine sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • ½ cup milk
  • ½ cup pot set/Greek yoghurt OR sour cream
  • 2 cups plain/allpurpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda/bicarbonate of soda
  • ½ tsp ground cinnamon
  • good pinch of salt

cake coating;

  • 30 g/1 oz/2 Tbsp unsalted butter
  • ½ cup caster/superfine sugar
  • 2 tsp ground cinnamon

Candied Bacon;

  • 6 rashers good streaky bacon
  • 2 Tbsp dark brown sugar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup NOT maple flavoured syrup, get the good stuff
  • pinch freshly ground black pepper

Cream Filling;

  • ¼ cup double thick/whipping cream
  • ½ cup Spiced Apple Curd OR Apple Sauce + pinch each ground cinnamon and ginger

Dusting (optional)

  • 1 Tbsp powdered/confectioners/icing sugar
  • ½ tsp ground cinnamon

Preheat oven to 190ºC/380ºF

Well grease 12 muffin cups (i.e. one 12 cup tray or 2 x 6 cup trays) with butter.  Line a baking slide with aluminium foil and place a baking rack over the top. You want hot air circulating under your bacon for it to candy properly.

Whisk together Brown sugar, cider vinegar, maple syrup and pepper. Using a heat-proof pastry brush, coat both sides of the bacon and place them on the baking rack. Do not overlap the bacon rashers.

Bake in the oven for 10 minutes.

Using tongs, turn the bacon rashers over and brush with marinade. Return to the oven for a further 10 minutes.

Repeat the previous step. The bacon should be fully cooked after 30 minutes.

Remove from the oven and set aside to cool completely.

Whisk together the softened butter and sugar until pale and creamy. This is easier with an electric hand mixer

Whisk in the egg and vanilla thoroughly.

Whisk in the yoghurt/sourcream and milk. Beat thoroughly to ensure they are well incorporated and the mixture does not curdle.

Sift flour, cinnamon, salt, baking powder and bicarb of soda together into a large bowl.

Fold the butter mixture into the flour mixture. Do not over-mix, once all the batter is smooth and all teh flour mixture is incorporated into the butter, stop mixing.

Using a dessert spoon or ice-cream scoop, scoop out batter and three quarters fill each prepared muffin cup. Don’t over-fill. More than ¾ of the way up the side of the cup, you’ll get muffin tops on your cakes 🙂

Place the muffin tray/s into the oven and bake for 15 – 20 minutes or until the top springs back to the touch and/or a cake skewer comes out of the center of a cake clean.

Allow the cakes to cool in the tray for 5 – 10 minutes or until cool enough to handle. Turn the cakes out into a cooling rack and allow to cool completely.

Melt butter for coating.

Stir sugar and cinnamon together.

If you are making Snickerdoodle Cupcakes;

Brush melted butter over all surfaces of each cupcake and roll in the cinnamon sugar.

If you are making Snickerdoodle Angels;

Whisk cream until firm. Add Apple curd and whisk again. The cream should hold its shape on a spoon.

With a butter knife or teaspoon, carefully cut a wide cone shape from the top of each cake.

Break or chop the candied bacon into small pieces. Divide into 12 portions. Place each portion into the hole you just made in each cupcake.

Fill the hole in each cupcake with 2 tsp apple-cream mixture.

Cut the conical “lids” of each cupcake in half. These form the “wings” of our Angels. Arrange the”wings” by pressing the narrowest cut-side if each piece into the apple cream filling, orienting them so that the smooth edge (the bit that was the top of the cake) face each other.

Stir powdered/confectioners/icing sugar together with cinnamon.

Using a tea strainer and spoon, dust the tops of the Angels with the mixture.

 

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