Cinnamon Cupcakes

Shortening and sugar are creamed and combined with egg whites, vanilla extract, cake flour, baking soda, salt and milk. Batter is spooned into muffin tins and topped with mixture of granulated sugar and cinnamon. Baked until firm and decorated with a frosting prepared from shortening, vanilla, cinnamon, confectioner’s sugar and whole milk. Finished cakes are sprinkled with cinnamon.

Ingredients -

3/4 cup Shortening
1-1/2 cups Sugar
4 Egg Whites
1 teaspoon Vanilla Extract
2-1/4 cups Cake Flour
2 teaspoon Baking Powder
1/2 teaspoon Salt
3/4 cup Whole Milk

Topping:
2 tablespoons Sugar
1/2 teaspoon Ground Cinnamon

Cinnamon Frosting:
1/4 cup Shortening
1 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
2-1/4 cups Confectioner’s Sugar
3 tablespoons Whole Milk
additional Cinnamon

Preparation:

1. Cream shortening and sugar until light and fluffy.

2. Add egg whites and vanilla.

3. Mix well.

4. Combine flour, baking powder and salt.

5. Add to creamed mixture alternately with milk.

6. Fill paper lined muffin cups two third full.

7. Combine sugar and cinnamon, sprinkle 1/4 teaspoon over each cupcake.

8. Bake at 350 degrees for 15 to 18 minutes or until a toothpick comes out clean.

9. Cool completely.

10. For frosting: In a bowl, cream shortening, vanilla and cinnamon.

11. Gradually beat in confectioner's sugar.

12. Add milk, beat until light and fluffy.

13. Frost cupcakes.

14. Sprinkle with additional cinnamon.

Cupcake Making Tips -

Superfine Sugar

Superfine sugar, also known as caster sugar is simply granulated that has been very finely ground. Slightly more expensive than granulated sugar it is usually packed in 1 pound boxes for home use. It may be labeled “Baker’s sugar”.

Cupcake Making Tips -

Cinnamon

True cinnamon is actually the bark of a tree native to Ceylon and India. This is not the cinnamon most Americans are familiar with. True cinnamon is worth seeking out at your supermarket or spice shop.

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