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~45 minutes, makes 2 dozen

Betty Crocker's Snickerdoodle Cupcakes

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Cupcakes: Heat over to 350*F. Beat shortening and sugar, for about two minutes. Add egg whites one at a time until well blended. Beat in vanilla. On low speed, alternately add dry ingredients and milk (1/3 of the dry, then 1/2 the milk, etc.) Pour in muffin tins, cook for 18-20 minutes. Icing: Mix powdered sugar, cinnamon, and butter on slow speed. Stir in vanilla and 2 tablespoons milk. Gradually add milk until reaching desired consistency. Topping: Mix sugar and cinnamon, and sprinkle on top of frosted cupcakes.