Snickerdoodle Cupcakes Recipe
Ingredients
175 g plain flour
150 g white sugar
115 g unsalted butter, softened
2 large eggs
60 ml milk
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
½ tsp cream of tartar
2 tsp ground cinnamon
Method
Preheat the oven to 180°C. Line a cupcake tin with paper liners.
Mix flour, baking powder, baking soda, cream of tartar, and salt in a bowl.
In another bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs, then add vanilla and milk. Combine both mixtures until smooth.
Spoon the batter into the cupcake liners, filling each about two-thirds full. Sprinkle with cinnamon sugar and bake for 18-20 minutes.
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