Snickerdoodle Cupcakes
Apr 9, 2013 14:09:29 GMT -5
Post by PurplePuppy on Apr 9, 2013 14:09:29 GMT -5
Snickerdoodle Cupcakes
Ingredients
Cupcakes:
2 3/4 cups Gold Medal® all-purpose flour
1 teaspoon ground cinnamon
3 teaspoons baking powder
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
2 to 4 tablespoons milk
Garnish:
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
STEP 1) Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
STEP 2) In medium bowl, mix flour, 1 teaspoon cinnamon, the baking powder and salt; set aside.
STEP 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.
STEP 4) Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
STEP 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 minutes.
STEP 6) In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric mixer on low speed. Stir 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 cupcakes. In small bowl, mix garnish ingredients; sprinkle over frosted cupcakes.
Ingredients
Cupcakes:
2 3/4 cups Gold Medal® all-purpose flour
1 teaspoon ground cinnamon
3 teaspoons baking powder
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
2 to 4 tablespoons milk
Garnish:
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
STEP 1) Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
STEP 2) In medium bowl, mix flour, 1 teaspoon cinnamon, the baking powder and salt; set aside.
STEP 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.
STEP 4) Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
STEP 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 minutes.
STEP 6) In large bowl, mix powdered sugar, 2 teaspoons cinnamon and the butter with electric mixer on low speed. Stir 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 cupcakes. In small bowl, mix garnish ingredients; sprinkle over frosted cupcakes.
