Cinnamon Sugar Almond Cupcakes

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 3 1/2 tsp Almond extract
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 3 3/4 tsp Cinnamon
  • 4 cups Powdered sugar
  • 1/2 cup Shortening
  • 1 cup Sugar

• Ingredients

  • 1 Frosting:

• Nuts & Seeds

  • 1 Cinnamon sugar almonds

• Bread & Baked Goods

  • 1 Cupcakes

• Dairy

  • 3 4 cup salted butter (170g, salted
  • 1/2 cup Butter
  • 1/2 cup Milk
  • 1/2 cup Sour cream
  • 2 tbsp Water or milk

Found on lifeloveandsugar.com

Ingredients

• Cupcakes
• 1 2/3 cups (240g) all purpose flour
• 1 cup (200g) sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp cinnamon
• 3/4 cup salted butter (170g), room temperature
• 3 egg whites
• 3 tsp almond extract
• 1/2 cup (120ml) sour cream
• 1/2 cup (120ml) milk
• Frosting
• 1/2 cup butter
• 1/2 cup shortening
• 4 cups powdered sugar
• 2 1/4 tsp cinnamon
• 1/2 tsp almond extract
• 2-3 tbsp water or milk
• Cinnamon Sugar Almonds

Directions

• 1. Preheat oven to 350 degrees.
• 2. Whisk together flour, sugar, baking soda, cinnamon and baking powder in a large mixing bowl.
• 3. Add butter, egg whites, almond extract, sour cream and milk and mix on medium speed until smooth.
• 4. Fill cupcake liners a little more than half way.
• 5. Bake 18-20 minutes.
• 6. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
• 7. To make the icing, beat the shortening and butter until smooth.
• 8. Slowly add 3 cups of powdered sugar. Mix until combined.
• 9. Mix in the cinnamon, vanilla extract and 1 tbsp water.
• 10. Add the rest of the powdered sugar and mix until smooth. Add more water to get the right consistency, then ice the cupcakes.
• Note: You may notice little bits of butter in the batter, but thats ok. They will melt into the cupcake as they bake.