Snickerdoodle Cupcakes

nickerdoodle Cupcakes Ingredients 1 cup all-purpose flour ½ tsp. baking powder ¼ tsp. baking soda ¼ tsp. salt ¼ tsp. ground cinnamon 2 eggs 1 cup granulated sugar ½ cup canola oil ½ cup buttermilk 1 tsp. vanilla extract ½ tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend (DIY Seasoning Blends) *Buttercream Frosting (recipe follows) - ¼ cup shortening - ½ cup unsalted butter, at room temperature - 1½ cups powdered sugar - 1 Tbsp. heavy whipping cream - ½ tsp. vanilla extract

Directions Cupcakes: Preheat oven to 350 degrees F/ 175 degrees C. Sift flour, baking powder, baking soda and salt into a Thatsa Bowl. Add eggs and sugar to base of Whip N Prep Chef. Replace cover and turn handle to mix well. Add oil, buttermilk, vanilla and dry ingredients to eggs and sugar mixture. Blend until well combined. Ladle into cupcake pan with liners. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. Move to a wire rack and cool completely. Frost with Buttercream Frosting using the Squeeze It Decorator. Sprinkle Seasoning Blend over cupcakes to garnish. Buttercream Frosting: Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy. Add heavy cream and vanilla extract and whip 1 minute, adding more heavy cream if necessary for a spreadable consistency. Refrigerate 15 minutes to solidify slightly. Shop susancn.my.tupperware.com