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Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/3 cups graham flour
- 2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 cup unsalted butter, room temperature
- 2 cups packed light brown sugar
- 1/4 cup honey
- 6 large eggs
- 2 teaspoons pure vanilla extract
- Chocolate Ganache Glaze
- Marshmallow frosting
Details
Preparation
Step 1
Preheat oven to 350 degrees.
Line 2 standard muffin tins with cupcake liners; set aside.
Whisk together both flours, baking powder, salt, and cinnamon. With an electric mixer on medium high speed, cream butter, brown sugar, and honey until pale and fluffy. Reduce speed to medium, beat in eggs and vanilla, scraping down sides of bolw as neeed. Add flour mixture, mix until just combines. Divide batter evenly among lines cups, filling each about 3/4 full.
Bake, rotating tins halfway through, until golden bron and cake tester inserted in centre comes out with only a few moist crumbs attached, about 25 minutes.
Transfer tins to wire racks to cool 10 minutes, turn out cupcakes onto racks and let cool completely.
Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month, in airtight containers.
To finish, spoon 2 teaspoons chocolate glaze onto each cupcake.
Fill a pastry bag fitted with a large plain tip (such as Ateco #806 or Wilton #2A) with frosting; pipe frosting in a spiral motion on each cupcake, swirling tip and releasing as you pull up to form a peak.
Transfer cupcakes to a baking sheet.
Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
Serve immediately or store in an airtight container, up to 2 days. Makes 24
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