Cupcake number 5 in my journey was the wonderfully simple and oh so delicious Snickerdoodle cupcake! This recipe was one of Martha's easiest, no need to whip egg whites, no strange ingredients. The cinnamon gave the classic snickerdoodle flavor and appearance.
For the icing, Martha recommends her "Seven-Minute Frosting", which, after looking over, I decided would take much longer than 7 minutes. As soon as I saw the words "candy thermometer", I went to the store and bought a tub of Duncan Hines buttercream. And it still tasted delicious. She also decorated them with icing "puffs", which look really cute. I didn't have the right size of icing tip (Ateco #809), so I went with swirls. But never fear, I now have a large tip and I'm super excited to test it out!
Another note, Martha frequently calls for "cake flour" instead of, or in addition to, all-purpose flour. Cake flour does not exist at HEB, and is probably really expensive at Whole Foods, so I use only all-purpose, and it's EXACTLY THE SAME! Martha, you trickster you.