Snickerdoodle Cupcakes Recipe

Ingredients

Cinnamon Frosting :

Garnish :

PREP TIME 40m	COOK TIME 55m	TOTAL TIME 1h35m
YIELD 24 servings

Heat oven to 350°F.
Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
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.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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.
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.