April 11, 2012

Snickerdoodle Cupcakes

For some reason, I flagged Snickerdoodle Cupcakes when I first received the Betty Crocker Big Book of Cupcakes. I say "for some reason" because it didn't look as enticing when I reread the recipe. However, it was on my list, still looked tasty and I figured it would be a good excuse to bake Snickerdoodle cookies as well.

Snickerdoodle Cupcakes
2 3/4 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 cup shortening
1 2/3 cups sugar
5 egg whites
2 1/2 tsp. vanilla
1 1/4 cups milk
Cinnamon Frosting
6 cups powdered sugar
2 tsp. cinnamon
2/3 cup butter
1 Tbsp. vanilla
2 to 4 Tbsp. milk
24 Snickerdoodle cookies
2 tsp. sugar
1/2 tsp. cinnamon

Preheat oven to 350ºF. Grease 24 cupcake tins.

In a medium bowl, combine flour, baking soda and salt. In large mixing bowl, beat shortening 30 seconds. Add sugar, about 1/3 cup at a time, beating well after each addition. Beat 2 additional minutes on medium speed. Beat in egg whites, one at a time, until fully incorporated. Beat in vanilla extract.

Beat in flour and milk, alternating with portions of each, starting and ending with flour.

Divide batter evenly among cupcake liners, filling to about 2/3 full.

Bake 18 to 20 minutes or until lightly golden. Cool in pans 5 minutes, and then cool completely on wire racks.

To prepare frosting, beat sugar, cinnamon and butter together on low speed. Add vanilla and 2 Tbsp. milk. Gradually beat in remaining milk as needed to reach desired consistency.

Frost cupcakes. Mix together remaining sugar and cinnamon, and sprinkle on cupcakes. Immediately prior to serving, garnish each cupcake with a Snickerdoodle. Makes 24 cupcakes.

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