"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
