Double Cinnamon Spiced Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs, whites

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 tbsp Cinnamon, ground
  • 1/2 tsp French vanilla extract
  • 4 cups Icing sugar
  • 2 1/4 cup Pastry flour
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tbsp Vanilla extract, pure

• Dairy

  • 1/2 cup 2% milk
  • 1/2 cup Butter
  • 1 lb Butter
  • 1 1/4 cups Buttermilk

Found on alishaenid.com

Description

Ingredients

• 2 1/4 cup pastry flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter; softened
• 1 1/2 cups sugar
• 4 eggs whites
• 1/2 tsp. french vanilla extract
• 2 Tbsp. ground cinnamon
• 1 1/4 cups buttermilk
• Buttercream:
• 1 lbs. butter; softened
• 4 cups icing sugar
• 1/2 cup 2% milk
• 1 Tbsp. pure vanilla extract
• 1 Tbsp. ground cinnamon

Directions

• In a large bowl combine flour, baking powder, cinnamon and salt together and give it a good mix.
• In a stand mixer, cream together butter and sugar, add in egg whites and French vanilla extract. On low add in 1/3 of the dry ingredients and give it a mix. Add in 1/2 of the buttermilk and mix again. Repeat until all the dry and wet ingredients are mixed well together.
• You want to have your oven preheated to 350°, and have a muffin tin lined with paper baking cups.
• Fill each cup about 1/2 full and bake for 20 - 22 minutes or until a toothpick inserted comes out clean.
• Remove from muffin tin and cool on a wire rack.
• For the buttercream, you want to whip the butter until its pale in color. Add in 2 cups of icing sugar and the cinnamon and mix. Add in the remaining 2 cups and give it another mix. Combine milk and extract together and on low speed mix in the milk/extract mixture.
• Once incorporated whip on high for 10 minutes. You want the buttercream to be light and fluffy.
• You can pipe icing on cooled cupcakes using a large star tip, or whatever piping tip you desire. Store in an air tight container.