Snickerdoodle Cupcakes
Ingredients
CUPCAKES:
2¾ cups all-purpose flour
3 teaspoons baking powder
1 teaspoons ground cinnamon
½ teaspoons salt
¾ cup shortening
1⅔ cups granulated sugar
5 large eggs
2½ teaspoons vanilla extract
1¼ cups milk
CINNAMON BUTTERCREAM FROSTING:
1 (2 sticks) cup unsalted butter, softened
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 Tablespoon heavy whipping cream*
1 Tablespoon ground cinnamon
Cinnamon-sugar, to sprinkle on top
Instructions
- Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.
- In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.
- In a large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- For full instructions please see : deliciouslysprinkled.com
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