Sometimes, the only reason I pick a certain recipe is because I have (need to use up) certain ingredients in my kitchen. This is one such recipe. I had purchased graham flour quite some time ago, and – enough is enough – it is definitely time to use it.
This recipe was adapted from Martha Stewart’s Cupcakes, and I did make a few changes and do have some warnings/disclaimers.
1. These are good, but the cake is dense. If you are looking for a light, fluffy cake, this isn’t it.
2. You need to save the last bit of work (fluff icing) until right before serving these, so if you don’t have the time available, either substitute the icing or pick another recipe altogether.
3. Ideally, these would be finished with a torch. I don’t have a torch and therefore resorted to the broiler. So while the taste of my fluff icing was perfect, and they were a bit crisp just like they should be, they didn’t have the nice brown toasty look that a torch would give.
4. This recipe makes a pretty huge batch – I halved everything and still had 15 cupcakes. Amounts below are for the full recipe.
adapted from: Martha Stewart’s Cupcakes
for the cupcakes:
1 1/2 c cake flour
1 1/3 c graham flour (I used Bob’s Red Mill)
2 t baking powder
1 1/2 t salt
1 1/2 t ground cinnamon
1 1/2 c unsalted butter, room temperature
2 c packed light brown sugar
1/2 c honey
6 large eggs
2 t vanilla extract
Preheat oven to 350 degrees. Line muffin tin with cupcake liners.
Sift together flours, baking powder, salt, and cinnamon. Set aside.
Cream butter, sugar, and honey until light and fluffy. Reduce mixer speed and add in the eggs and vanilla untill well combined. Add the flour mixture gradually until just incorporated.
Fill each baking cup 2/3 full and bake for 25 minutes. Cool for 10 minutes in the pan before turning them out to cool completely.
for the topping:
2/3 c heavy cream
6 oz. semi-sweet chocolate
1 T light corn syrup
Large jar of marshmallow fluff
Bring cream to a simmer on the stovetop. Remove from heat.
Add chocolate and corn syrup, and allow it to sit and soften for 1 minute before stirring. Whisk together to incorporate well.
Allow to cool slightly to create a thicker consistency, and then top each cupcake with a dollop of ganache.
Just before serving, pipe (or drop) a bit of marshmallow fluff atop the ganache. Toast with a kitchen torch or place in broiler to create a hard shell on the fluff.