Snickerdoodle Cupcakes 

1 c all-purpose flour 

½ t. baking powder 

¼ t. baking soda 

¼ t. salt 

¼ t. ground cinnamon

 2 eggs 

1 c granulated sugar 

½ c canola oil 

½ c buttermilk 

1 t. vanilla extract Preheat oven to 350° .

 Sift flour, 

baking powder, 

baking soda,

 cinnamon, and salt into a large bowl. 

Add eggs and sugar to Whip ’N Prep Chef. Replace cover and turn handle to mix well. Add oil, buttermilk, vanilla and dry ingredients to eggs and sugar mixture. Blend until well combined.

Bake 15–20 min. Move to a wire rack to cool. Frost with Buttercream Frosting. Sprinkle Seasoning Blend over cupcakes to garnish. 

Buttercream Frosting ¼ c shortening ½ c unsalted butter, at room temperature 1½ c powdered sugar 1 T. heavy whipping cream ½ t. vanilla extract Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3–4 minutes, or until fluffy. 

Add heavy cream and vanilla extract and whip 1 minute, adding more heavy cream if necessary.