Prep: 30 min Total: 60 min
Ingredients:
1 1/2 cups all-purpose flour
2 cups packed light-brown sugar
1 1/3 cups graham flour
1/4 cup honey
2 teaspoons baking powder
6 large eggs
1 1/2 teaspoons salt
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
Marshmallow Frosting (see link below for recipe)
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
Procedure:
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, salt and cinnamon.
2. 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 bowl as needed. Add flour mixture; mix until just combined.
3. Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached, about 25 minutes. Transfer tins to wire rack 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.
4. To finish, spoon 2 teaspoons chocolate glaze onto each cupcake. Fill a pastry bag fitted with a large plain tip (Ateco #806 or Wilton #2A) with frosting; pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
Type: Authentic Recipe
Photo By: Martha Stewart/ivillage.com
Author: Martha Stewart
Book: "Martha Stewart's Cupcakes" by the Editors of Martha Stewart Living. © 2009 Clarkson Potter
Source: http://www.ivillage.com/smores-cupcakes/3-r-68772#