I’m Elizabeth Drake, daughter of Ann, the creator of On Sutton Place. Some of you have probably seen my house, so now I’m going to invite you into my kitchen! But first, a little about me. Here I am with my brother and little dog…About five years ago, I realized I hated my job as an account manager and decided I wanted to do a career 180 and become a pastry chef. I got a part-time job at a local bakery in Columbus, Ohio and told my parents that decorating cupcakes was my new dream. My mom was supportive, my dad was shocked. “You aren’t going to be able to afford shoes and vacations on a pastry chef’s income,” he told me. I didn’t care. A pastry chef I was going to be!
Fast forward a few months – I loved working at the bakery two days a week, but soon enough I realized I could not do it full time. I’m not a morning person, I don’t like to stand for eight hours at a time, and it’s really hard to be around sweets all day and not eat them. So, my pastry chef dreams died. I now have a great job as a financial analyst, and my dad was probably right about the shoes and vacations.
I still love to bake at home. My boyfriend actually calls my kitchen The Drakery when I’m baking. This weekend I tried my hand (and my mixer) at Frosted Pumpkin Snickerdoodle Cupcakes. They are a spin-off of the Pumpkin Cinnamon Chip Cake my mom posted last fall. The addition of cinnamon is what makes a snickerdoodle different. This cupcake is full of pumpkin and cinnamon. I added a cinnamon/sugar dusting to the cupcakes, AND there is cinnamon in the frosting.
I love all things snickerdoodle and all things pumpkin, so these cupcakes are the perfect combination of both. I used exactly what was posted in the Pumpkin Cinnamon Chip Cake recipe for the cupcake batter. (It made 18 cupcakes.) Bake the cupcakes for 20 minutes at 350 degrees. After the cupcakes cool, melt 2 tablespoons of butter and use a pastry brush to brush the butter on the tops of the cupcakes. Combine 1/2 c. sugar with 1 T. cinnamon. Sprinkle on top of buttered cupcakes. Follow with frosting.
For the frosting:
2 lb. bag of powdered sugar
1 lb butter softened
1 tablespoon vanilla
4 oz. cream cheese softened
1 tablespoon cinnamon
Mix well with an electric mixer.
(Refrigerate left over frosting for up to 2 weeks.)
I hope you enjoy them! Thanks for letting me stop by.