Snickerdoodle Cupcakes

Snickerdoodle Cupcakes
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Ingredients
  1. Cupcakes
  2. 2 3/4
  3. cups Gold Medal® all-purpose flour
  4. 3
  5. teaspoons baking powder
  6. 1
  7. teaspoon ground cinnamon
  8. 1/2
  9. teaspoon salt
  10. 3/4
  11. cup shortening
  12. 1 2/3
  13. cups granulated sugar
  14. 5
  15. egg whites
  16. 2 1/2
  17. teaspoons vanilla
  18. 1 1/4
  19. cups milk
  20. Cinnamon Frosting
  21. 6
  22. cups powdered sugar
  23. 2
  24. teaspoons ground cinnamon
  25. 2/3
  26. cup butter or margarine, softened
  27. 1
  28. tablespoon vanilla
  29. 2
  30. to 4 tablespoons milk
  31. Garnish
  32. 2
  33. teaspoons granulated sugar
  34. 1/2
  35. teaspoon ground cinnamon
Instructions
  1. 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2 In medium bowl, mix flour, baking powder, 1 teaspoon cinnamon and the salt; set aside.
  3. 3 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.
  4. 4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  5. 5 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.
  6. 6 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.
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