Graham Cracker Cupcakes
Ingredients Yield: 20-24 cupcakes- 120g (3/4c+2Tbsp) All-purpose Flour
- 120g (3/4c+2Tbsp) Graham Cracker Crumbs
- 10g (2tsp) Baking Powder
- 240ml (1c) Milk
- 120g (2whole+1 yolk) Eggs
- 190g (3/4c+2Tbsp) Butter, softened
- 200g (1c) Granulated Sugar
Instructions
- In a bowl of a stand mixer with a paddle attachment, cream butter until fluffy.
- Add sugar and cream for another minute on medium high speed.
- While mixer is on medium speed, add eggs one at a time. Crank to high speed to make sure eggs are well incorporated.
- Combine graham cracker and baking powder and add to the mixer. Mix on a medium low speed until well combined.
- Mix in half of the milk.
- On a medium low speed add the flour and while its mixing pour in the rest of the milk.
- Portion into either lined or greased muffin tins.
- Bake in a preheated 375 degree Fahrenheit oven for 15-25 minutes. Should be springy to the touch or a toothpick should come out clean when fully cooked.
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