THE DIRECTION
For the cupcake :
1.Preheat oven
to 350°F. Line two 12-cup standard muffin tins with paper liners.
2.In the bowl of a
stand mixer fitted with the paddle attachment, or in a large bowl with an
electric mixer, cream the butter and sugar on medium speed for 5 minutes.
3.In a medium bowl,
sift together the cake flour and baking powder. Set aside.
4.Add the eggs one at
a time to the butter mixture, mixing the batter well between each egg. Scrape
down the sides of the mixing bowl with a rubber spatula and mix for an
additional 30 seconds.
6.Add in half of the
flour mixture, then all of the milk and vanilla, followed by the rest of the
flour mixture. Scrape the sides of the mixing bowl again, and mix for an
additional 30 seconds to make sure the batter is smooth and ingredients are
evenly incorporated.
7.Finally, fold in
the graham cracker crumbs with a rubber spatula.
8.se a large cookie
scoop to divide the batter between the prepared muffin pans.
9.Bake in preheated
oven for 18-22 minutes.
10.Place pans on
cooking racks and cool completely.
11.In a the bowl of a stand mixer fitted with the paddle
attachment, cream together, cream cheese, and butter until well combined about
5 minutes.
For the cream cheese frosting : 1.With the mixer of
low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth.
Add vanilla and mix to combine. Turn mixer to medium speed and mix for
approximately 5 minutes.
2.Pipe or spread frosting onto cooled cupcakes
For the topping : 1.Sprinkle frosted cupcakes with graham cracker crumbs and top
with cherry pie filling.
| THE INGREDIENTS
1 cup unsalted butter room temperature
1 1/2 cups sugar
2 3/4 cups cake
flour
1 tablespoon baking
powder
4 large eggs, at room temperature
1 cup whole milk
2 1/2 teaspoons pure vanilla extract
1/3 cup finely ground graham cracker crumbs
8 ounces cream cheese, softened to room
temperature
4 tablespoons unsalted butter,softened to room temperature
1 pound confectioners’ sugar (about 3 ¾ cups),sifted
2 teaspoons vanilla extract
1/2 cup coarsely chopped graham cracker crumbs
1 can cheery pie filling
|
