~A post from Alysha~
I’ve been cooped up all day sick and feeling slightly miserable. At about 4pm I was struck with an incredible urge to bake cupcakes. Baking never fails to cheer me up and so I began to brainstorm. Snickerdoodles are one of my most favorite cookies, so I thought to myself, why not combine the delicious cinnamon flavor of those tasty little treats with the splendor that is a cupcake. Well it worked and here is my final product.
I only made 7 cupcakes because I couldn’t share them with anyone… you know, because I’m sick, don’t want to spread those germs… yeah that’s the only reason I don’t want to share. 🙂 But I’ve provided for you the full recipe.
- 2 cups gluten free flour of choice (I used Tom Sawyer like usual)
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 4 egg whites
Preheat the oven to 350 degrees. Line a cupcake pan with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk, vanilla, and cinnamon in a a large mixing bowl. Mix on low for 2 minutes. Add egg whites and mix on high until fluffy and smooth (about two minutes). Fill liners about 2/3 full. Bake 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool and let the frosting commence.
I just happened to have a cream cheese frosting in my pantry, a previous baked good idea that never came to fruition. I coated the cupcakes with a generous layer and then took a butter knife and carefully carved out a swirl in the frosting. Very carefully I poured a cinnamon/sugar mixture into the swirl and viola, I created the masterpiece I so very cleverly named the cinnamon roll cupcake. (inventive I know)
I would most certainly recommend a cream cheese frosting with these because normal cinnamon rolls are so much better with cream cheese frosting but you could use any frosting that strikes your fancy.