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| My first food snapshot. A little blurry. |
Graham Cupcake
1 1/2 cup graham cracker crumbs
1/2 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
3/4 cup sugar
2 large eggs
1 tsp vanilla
3/4 cup milk
With a whisk and small bowl, blend crumbs through salt. In a mixing bowl, cream sugar and butter. Beat in eggs and vanilla. Blend dry ingredients into butter mixture, alternating with milk. Starting and ending with dry. Fill 12 regular sized muffin cups. Bake 23 minutes at 350F. Cool in pan on rack. Poke holes in tops with finger or large stick of some sort.
Marshmallow Topping
1/4 cup cold water
1 T and 1 tsp gelatin
1 c sugar
1/2 c and 2 T corn syrup
1 T and 2 tsp water
1 tsp vanilla
few drops almond extract
In a small bowl sprinkle gelatin over cold water. Let soften 5 minutes. In a medium saucepan, bring sugar, syrup, a pinch salt, and 1 tablespoon and 1 1/2 teaspoons water to a boil over medium-high heat. Boil 20 seconds. Add gelatin and flavorings. Stir and boil 30 seconds longer. Pour into a mixing bowl. With the whisk attachment, gradually increase mixing speed to high. Beat till fluffy and cool. Immediately grease a cookie or small ice cream. Use to scoop marshmallow onto cupcake tops. Grease fingers and push centers of marshmallow down into cupcakes. Continue greasing fingers and scoop as necessary.
Chocolate Topping
8 oz semi sweet chocolate
1/4 c unsalted butter
In a microwave safe dish, melt on low power. Stir and top cupcakes.
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