Believe it or not I actually have a cupcake post! Boy I've missed it...but my waistline has not...I'm still not having much luck in that department...but thats a whole other story. It was Shawn's roomates birthday. He loved my Thin Mint Cupcakes and requested some for his birthday (as I happily obliged). Then he changed his mind to Golden Grahams. I knew I could work with that so I was excited for another "Dame Good Creation". I just used a golden cupcake recipe as a base and incorporated Golden Grahams any way I could...You don't even want to know the damage I did to my body with these guys. The marshmallow frosting was just heaven in a spoon...multiple spoons...
Golden Graham Cupcakes
A golden cupcake with Golden Graham crumbs baked in, topped with marshmallow frosting and a Golden Graham treat then dusted with Golden Graham crumbs.
makes about 2 dozen cupcakes
Adapted from "Crazy About Cupcakes" by Krystina Castella
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, separated, at room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup Golden Graham crumbs (grind cereal in blender or food processor)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
Preheat the oven to 350F. Insert liners into a medium cupcake pan.
In a large bowl, cream together the butter and sugar with the electric mixer on medium speed until fuffy, about 3-5 minutes. Add the egg yolks. Beat well. Add the vanilla. Mix.
In a separate bowl combine the flour, golden graham crumbs, baking powder, and salt.
Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.
With clean beaters, beat the egg whites on high speed until stiff peaks form.
With a rubber spatula, gently fold the egg whites into the batter.
Fill the cupcake liners one-half to three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
Marshmallow Frosting (makes about 5 cups)
from "Cupcakes" by Shelly Kaldunski
2 large egg whites
1 cup sugar
6 tbsp water
1 tbsp light corn syrup
1/2 tsp cream of tartar
1 cup mini marshmallows
1 tsp vanilla extract
In a large, clean, heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 2 minutes.
Remove the bowl from the saucepan.
Using an electic mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes.
Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until te marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away.
Golden Graham Treats
Adapted from Cinnamon Toast Crunch Treats, and Fruity Pebble Treats
1.5 tablespoons margarine or butter
1/2 (10 ounce) package regular marshmallows or 4 cups mini marshmallows
3 cups Golden Graham cereal
Melt margarine in large saucepan over low heat
Add marshmallows and stir until completely melted
Remove from heat
Add Golden Grahams and stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into a small pan coated with cooking spray.
Allow to cool