Recipe // Snickerdoodle Cupcakes

Guess what I did yesterday!? 

I made (and ate) some delicious cupcakes. Remember that awesome cupcake book the equally awesome boyfriend got me for my birthday a couple months ago? I finally got to use it and the cupcakes turned out so great, I had to share the recipe with you all. Just disregard the birthday wrappers. All my cupboard had was those or Easter ones and I didn't want to confuse anyone with the change of holidays. :) 

Cupcakes:

2 3/4 cups flour

2 tsp. baking powder

1/2 tsp salt

3/4 cup shortening or butter

1 2/3 cups sugar

1 tsp cinnamon

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, softened

1 Tbl vanilla 

2-4 Tbl milk

Topping:

2 tsp sugar

1/2 tsp cinnamon

Cupcakes:

1. In medium bowl, mix flour, baking powder and salt. Set aside. 

2. In large bowl, beat shortening for 30 seconds. Gradually add sugar, about 1/3 cup at a time. Beat 2 minutes longer. Add egg whites, one at a time, beating after each. Beat in vanilla. Alternately add flour mix and milk, beating after each addition until well blended. 

3. Heat oven to 350 degrees. Divide batter evenly among each cup (about 2/3 full). 

4. Bake 18-20 minutes. Cool in pan for 5 minutes. Remove cupcakes from pans and frost! 

Frosting:

1. In large bowl, mix powdered sugar, cinnamon, and butter on low speed. Stir in vanilla then gradually star beating in milk until frosting has become smooth. 

2. Frost cupcakes. Mix together topping ingredients and sprinkle over each cupcake.