Snickerdoodle Cupcakes
Ingredients:
- flour - 2 3/4 cups
- baking powder - 3 tsp
- cinnamon - 1 tsp
- salt - 1/2 tsp
- shortening - 3/4 cup
- sugar - 1 2/3 cups
- eggs - 5
- vanilla extract - 2 1/2 tsp
- milk - 1 1/4 cups
- Frosting --
- butter, softened - 1 cup
- powdered sugar - 2 1/2 cups
- vanilla extract - 2 tsp
- heavy whipping cream - 1 T
- cinnamon - 1 T
- cinnamon sugar -
Instructions:
Prepare cupcakes -- in a bowl, mix together flour, baking powder, cinnamon and salt; set aside.
In a large bowl, beat shortening on medium speed for 30 seconds, gradually add sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Slowly add flour mixture and milk, mixing until just combined. DO NOT OVERMIX
Pour batter into 24 cupcake liners (about 3/4 the way full.)
Bake in a preheated 350 degree oven for 18 - 20 minutes or until toothpick inserted in center comes out clean. Completely cool cupcakes on wire rack before frosting.
Prepare frosting -- in a bowl, beat butter for 30 seconds until smooth and creamy. Add powdered sugar, cream, cinnamon and vanilla. Increase mixer to high speed, beat for 3 minutes. If needed add more cream for desired spreading consistency.
Pipe or spread frosting over cupcakes, sprinkle cinnamon-sugar over top.
