Sunday, October 20, 2013
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
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.