Melt in your mouth Honey Lemon cupcakes

These were so yummy, the cake literally melted in my mouth. Of course the combination of honey and lemon is pure perfection!

More S'mores Please!

S'MORE-CUPCAKES

Butter-Graham cracker crust with a Chocolate-chocolate chip cake

 and a Ooey gooey marshmellow icing, topped with a marshmellow and mocha

 dusting to finish off this irresistable treat! Inspired by my neices request for

actual S'mores, with no yard for a fire due to city living. Who needs a

fire when you've got an oven!

SPRINKLED with KER is Open for Business!

Contact Kerry at 703.915.6967 or email sprinkledwithker@gmail.com for all you baking needs!

Want a creative cake or desert for your next party or event

please don't hesitate to call! I am happy to do Gluten free,

Organic, and custom orders!

I specialize in original and detailed cakes that are

both a work of art and taste incredible! And every

 item is Sprinkled with Ker!

Lions, Tigers, and Cakes.. Oh My!

"Tiger's love pepper, they hate Cinnamon."

Just to prove that tigers and cinnamon can live in perfect harmony;

Cina-Graham Tigerific Cupcakes!

• 3 1/4 cups cake flour, sifted
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup graham cracker crumbs
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup or 2 sticks unsalted butter, room temperature
• 1 1/2 cups sugar
• 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature
• 2 teaspoons bourbon vanilla extract
• 2 1/2 tablespoons ground cinnamon
• 1 1/3 cups whole milk, room temperature

Directions

Preheat the oven to 350 degrees F. Line mini cupcake pans with 24 - 30 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 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