Cinnamon Graham S’more Cupcakes
INGREDIENTS
1/4 cup Unsalted butter ; softened
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla
3/4 teaspoon Cinnamon
1/4 teaspoon Salt
1 teaspoon Baking powder
3/4 cup Flour
1/4 cup Graham cracker crumbs
6 tablespoon Milk
Marshmallow Filling
1 Egg white
1/4 cup Sugar
1/8 teaspoon Cream of Tartar
1/4 teaspoon Vanilla
Frosting
4 tablespoons Unsalted butter ; Softened
2-1/2 cup Confectioners Sugar
1/4 cup Cocoa powder
1/4 teaspoon Vanilla
4 tablespoons Milk
INSTRUCTIONS
Preheat oven to 350 degrees. Line a cupcake pan with 6 liners.
In a large bowl, cream butter with sugar. Mix in egg and vanilla, scraping bowl as needed. Add remaining dry cupcake ingredients, mixing until fully incorporated. Finally, slowly add in milk, mixing just until no streaks remain and batter is smooth. Using a large cookie scoop, add one scoop to each liner. Bake for 18-20 minutes or until a toothpick inserted comes our clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
In a heatproof bowl over a saucepan of simmering water, whisk together egg white, sugar and cream of tartar, until sugar dissolves. Continue whisking over simmering water until egg white mixture is warm to the touch. Remove from heat. Using a mixer, beat until stiff peaks form. Add in vanilla in last 30 seconds.
Transfer marshmallow to a piping bag with round piping tip. Hollow out the centers of each cupcake, using a sharp knife. Be careful not to cut all the way to the bottom. Fill cupcakes with marshmallow.
In a large bowl, cream butter. Sift together confectioner's sugar and cocoa powder, mix together with butter. Mix in vanilla and enough milk to desired piping or spreading consistency. Frost cupcakes.
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1/4 cup Unsalted butter ; softened
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla
3/4 teaspoon Cinnamon
1/4 teaspoon Salt
1 teaspoon Baking powder
3/4 cup Flour
1/4 cup Graham cracker crumbs
6 tablespoon Milk
Marshmallow Filling
1 Egg white
1/4 cup Sugar
1/8 teaspoon Cream of Tartar
1/4 teaspoon Vanilla
Frosting
4 tablespoons Unsalted butter ; Softened
2-1/2 cup Confectioners Sugar
1/4 cup Cocoa powder
1/4 teaspoon Vanilla
4 tablespoons Milk
INSTRUCTIONS
Preheat oven to 350 degrees. Line a cupcake pan with 6 liners.
In a large bowl, cream butter with sugar. Mix in egg and vanilla, scraping bowl as needed. Add remaining dry cupcake ingredients, mixing until fully incorporated. Finally, slowly add in milk, mixing just until no streaks remain and batter is smooth. Using a large cookie scoop, add one scoop to each liner. Bake for 18-20 minutes or until a toothpick inserted comes our clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
In a heatproof bowl over a saucepan of simmering water, whisk together egg white, sugar and cream of tartar, until sugar dissolves. Continue whisking over simmering water until egg white mixture is warm to the touch. Remove from heat. Using a mixer, beat until stiff peaks form. Add in vanilla in last 30 seconds.
Transfer marshmallow to a piping bag with round piping tip. Hollow out the centers of each cupcake, using a sharp knife. Be careful not to cut all the way to the bottom. Fill cupcakes with marshmallow.
In a large bowl, cream butter. Sift together confectioner's sugar and cocoa powder, mix together with butter. Mix in vanilla and enough milk to desired piping or spreading consistency. Frost cupcakes.
Read more