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Sunday, October 20, 2013

Snickerdoodle Cupcakes

we love snickerdoodle cookies around here so why not cupcakes -oh yeah



2 3/4 cups Gold Medal® all-purpose flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup shortening

1 2/3 cups granulated sugar

5 egg whites

2 1/2 teaspoons vanilla

1 1/4 cups milk

Cinnamon Frosting

6 cups powdered sugar

2 teaspoons ground cinnamon

2/3 cup butter or margarine, softened

1 tablespoon vanilla

2to 4 tablespoons milk


2 teaspoons granulated sugar

1/2 teaspoon ground cinnamon


1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2 In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set 


3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. 

Gradually add 1 2/3 cups granulated sugar, about 1/3 cup at a time, beating well after 

each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, 

one at a time, beating well after each addition. Beat in 2 1/2 teaspoons vanilla. On 

low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups 

milk, about half at a time, beating just until blended.

4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter 

or until about two-thirds full.

5 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 

minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 


6 In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric 

mixer on low speed. Beat in 1 tablespoon vanilla and 2 tablespoons milk. Gradually 

beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and 

spreadable. Frost cooled cupcakes. In small bowl, mix garnish ingredients; sprinkle 

over frosted cupcakes.


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