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Cinnamon Sugar Graham Cream Cheese Icing, recipe follows
Directions
Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.
Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.
With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting
Cinnamon Sugar Graham Cream Cheese Icing:
?1/2 cup graham cracker crumbs
?1/2 cup brown sugar
?1/4 cup unsalted butter, melted
?1 (8-ounce) package cream cheese, room temperature
?1/2 cup unsalted butter, room temperature
?1 teaspoon Madagascar bourbon vanilla extract
?1 tablespoon ground cinnamon
?1/2 teaspoon salt
?2 cups confectioners' sugar, sifted
?Graham cracker crumbs, for garnish
?Cinnamon sugar graham crackers, for garnish
?Ground cinnamon, for garnish
Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.
Yield: approximately 3 1/2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (1573g) | ||
Recipe Makes: 2 Dozen | ||
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Calories: 5509 | ||
Calories from Fat: 412 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.8g | 61 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 593.8mg | 183 % | |
Sodium 914.4mg | 32 % | |
Potassium 1305mg | 34 % | |
Total Carbohydrate 1195.7g | 352 % | |
Dietary Fiber 19.6g | 78 % | |
Sugars, other 1176.1g | ||
Protein 83.4g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5509
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