S'Moreish Cupcakes

S'more-ish Cupcakes
I find that although the seven minute frosting is an appropriate substitution for marshmallow in these, it's simply too sweet for me. However, the cake part is absolutely fantastic. Sweetened with honey and spiced with cinnamon, they taste like the best graham cracker I've ever had - but in cake form (which makes it better, right??)! I topped mine with chopped chocolate and toasted walnuts, but top yours with whatever you like. Makes 1 dozen.

Honey Graham Cupcakes

3/4 c (105 g) flour
1/4 c (35 g) whole wheat flour
2 Tbls cornstarch
3/8 c (53 g) brown sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1 egg, room temp
1/4 c (60 ml) honey
3/8 c (90 ml) warm water
3/8 c (90 ml) buttermilk
1 Tbls oil
1/2 tsp vanilla

Preheat the oven to 325F (160C) and prepare one cupcake tin with cupcake liners. Set aside.

Combine the flours, cornstarch, brown sugar, baking soda, baking powder, salt and cinnamon well in a large bowl. Be sure it is mixed thoroughly or the cupcakes might not rise properly due to unintended concentration of leaveners. Make a well in the center of dry goods and add all of the remaining ingredients. Whisk until smooth.

Divide batter evenly between the 12 cups and bake 18-20 minutes, until a toothpick inserted in one comes out with only a few crumbs attached. Cool, in pan, on a rack for 5 minutes, then de-pan and allow to cool completely on the rack before frosting.

Seven Minute Frosting

2 egg whites
1 1/2 c sugar
5 Tbls water
1/4 tsp cream of tartar (can be omitted)
1 1/2 tsp light corn syrup (can be omitted)
1 tsp vanilla

Off the heat, combine the egg whites, sugar, water, cream of tartar, and corn syrup in the top of a double boiler and mix until thoroughly blended. Place the top of the double boiler over rapidly boiling water and beat with a hand mixer or energetically with a wire whisk for 7 minutes. Add the vanilla and continue beating until the icing reaches a good consistency for spreading, and spread over cooled cupcakes.