Food Network UK

Cinnamon sugar graham cupcakes

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Ingredients

  • For the cupcakes:

  • 455g flour, sifted
  • 1 tbsp. baking powder
  • 3/4 tsp. salt
  • 40g graham cracker crumbs
  • 100g brown sugar
  • 55g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
  • 220g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , room temperature
  • 300g caster sugar
  • 5 large eggs, separated into 5 yolks and reserving only 3 egg whites, room temperature
  • 2 tsp. vanilla essence
  • 2 1/2 tbsp. ground cinnamon
  • 325ml milk, room temperature
  • Graham cracker crumbs, for garnish
  • Cinnamon sugar graham cheese biscuit, for garnish
  • Ground cinnamon, for garnish

  • For the cinnamon sugar graham cream cheese Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 40g graham cracker crumbs
  • 100g brown sugar
  • 55g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , melted
  • 250g cream cheese, room temperature
  • 110g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , room temperature
  • 1 tsp. vanilla essence
  • 1 tbsp. ground cinnamon
  • 1/2 tsp. salt
  • 250g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, sifted

Use imperial measurements

Method

How to make Cinnamon sugar graham cupcakes

1) Preheat the oven to 180C/gas 4. Line mini cupcake pans with 72 mini cupcake liners or regular size cupcake or muffin pan with 24 cupcake liners.

2) Place the flour, baking powder, and salt into a bowl, and set aside.

3) Combine the deigestive crumbs and brown sugar in a small bowl and pour in the melted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Stir until combined, and set aside.

4) Beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter until creamy. Gradually add the sugar and beat until light and fluffy. Scrape down the sides of the bowl.

5) 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.

6) 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.

7) In a separate bowl, beat the egg whites until they form medium to stiff peaks. Fold them gently into the batter. Fold in the digestive mixture.

8) Scoop the batter into the prepared cases and baked for 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 Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting .

9) For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing , combine the digestive crumbs and brown sugar in a small bowl and pour in the melted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Stir until combined and set aside.

10) Beat the cream cheese and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter together until smooth. Beat in the vanilla extract, cinnamon, and salt.

11) Add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and continue to beat until light and creamy.

12) Fold in the digestive mixture.

13) Spoon the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing into Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please piping bag fitted with a plain nozzle. Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing on the cooled cupcakes.

14) Decorate the cupcakes with digestive crumbs, a piece of digestive, and a sprinkling of cinnamon