Snickerdoodle Cupcakes

Another page from Martha Stewart's Cupcake Book, these cupcakes are
DE-LISH!! A cupcake version of the German Snickerdoodle cookie.

Snickerdoodle Cupcakes

3/4 c Flour

3/4 c Cake Flour

2 tsp Baking Powder

1/4 tsp salt

2 tsp Ground Cinnamon, 1/2 tsp more for dusting

1/2 c butter or margarine

1 c sugar, 1/2 tsp more for dusting

2 eggs

1 tsp vanilla

1/2 c + 2 tbsp Milk

Sift flours, baking powder, salt and cinnamon into a bowl.

In the bowl of your stand mixer or with your electric mixer cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated.

Add flour mixture in 3 batches, alternating with 2 additions of milk. Scrape sides of bowl as needed.

Divide batter evenly among lined cups.

Bake @350 for 13 minutes for mini cupcakes and 20 minutes for regular.

Mix the remaining 1/2 tsps of cinnamon and sugar to sprinkle over top of the iced cupcakes.

Allow to cool on cooling rack. When they are completely cooled, top with the seven minute frosting, using Wilton's tip #12 for minis or #1A for regular sized to get them to look like the ones I made. Then Sprinkle with the cinnamon sugar you made before.