6 graham cracker boards (oblongs) 2 tablespoon(s) each sugar and melted butter 1/2 cup(s) mini semisweet chocolate chips 2 1/4 cup(s) all-purpose flour 1 1/2 cup(s) sugar 3/4 cup(s) unsweetened cocoa powder 3/4 teaspoon(s) baking soda 1/4 teaspoon(s) salt 1 1/4 cup(s) buttermilk 2 large eggs 1/2 cup(s) each canola oil and water 1 tablespoon(s) Tbsp vanilla extract 6 large egg whites 1 1/2 cup(s) sugar 1/2 teaspoon(s) cream of tartar 1 teaspoon(s) vanilla extract Small handheld butane torch Heat oven to 350ºF. Line 24 muffin cups with paper liners. Process graham crackers in food processor until fine crumbs. S'more Cupcakes Recipe at WomansDay.com- Dessert Recipes
Lemon-Honey Cupcakes Recipe at WomansDay.com- Dessert Recipes
Even though I've been a busy girl lately, I'm never too busy for a doughnut break! I especially love the mini variety. These are extra light and have a double dose of vanilla goodness. The idea for these came from the Starbucks Birthday Cake Doughnut, a very dense doughnut that is eye-catching with pink icing and tiny white nonpareils. Sprinkle Bakes: Vanilla Bean Baby Doughnuts
Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. Recipe - Al...