Fluffy, moist, tastes just like my favorite commercial brand of honey graham crackers, and even vegan too! No actual graham cracker crumbs required. These go perfectly with s'more-themed toppings or just dipped in plain milk chocolate.
1 Cup whole wheat flour (5 oz, 141 g)
2/3 Cup all-purpose flour, preferably unbleached (3.6 oz, 102 g)
1/2 Cup light brown sugar, packed (4 oz, 113 g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tb vegetable or other neutral oil (30 ml)
1/4 C + 2 Tb honey (90 ml)
1 C water, room temperature or cool (4 fluid oz, 118 ml)
Preheat the oven to 350 F/175 C and line a standard-sized muffin tin with cupcake liners.
A standard size is one which takes a 7cm cupcake liner, which is the measurement at the top opening.
The height of your cupcake liners will affect the outcome of the cupcakes. This recipe makes 12 cupcakes using a 3-cm tall liner. Taller liners or less batter in each liner may result in a higher dome.
Mix together all the dry ingredients plus brown sugar in one bowl. And mix together the liquid ingredients in another bowl.
Pour the liquid ingredients into the dry ingredients and mix quickly and efficiently just until fully blended. There should be no dry flour remaining.
Portion evenly into your cupcake tin, and bake for approximately 15-20 minutes, depending on the pan you use, whether light or dark and also depending on the material of the tin.
You may turn the cupcake tin around at 8 or 9 minutes if your oven has uneven heating, but do this very gently as disturbances in the tender, partially-risen batter may cause collapses or unsatisfactory rise.
They will become a light golden brown color because of the slightly alkaline batter as well as the addition of honey.
Try not to over bake because this may cause the cupcakes to shrink up and pull away from the liners upon cooling. This is relevant for any cupcake recipe. You will know they are done when a toothpick inserted in the center comes out cleanly. If desired, you can also do a pre-test which involves every so gently pressing a finger into the dome of one of the cupcakes. If it does not spring back at all then they need another minute. Leave them for the extra minute and then do the toothpick test.
Remove cupcakes made with liners to a cooling rack after only 1 or 2 minutes so that they do not continue baking.
If they have not overflowed on top of the tin but are just lightly pressed up against the top edge of the mold, gently pull away the edges from the tin. It should come away easily and not mar the cupcake. Avoid using a knife for this as it is unnecessary and may actually damage the cupcake.
Let cool completely before frosting or dipping in chocolate or ganache. If stored in an airtight container un-dipped, they may develop a sticky top, which is normal for any moist cupcake recipe but does not affect the dipping or frosting process.
Because this recipe does not contain many structural stabilizers such as eggs, it is very sensitive to dry:liquid ratio. Sugars also perform a role as a liquid, so don't try to cut down the sugar, as it will result in a tough product. I can attest, as I accidentally omitted half the sugar in one of my trial recipes.
Also, the best way to measure the water would be to either weigh it or use a dry 1 cup measure, as it's impossible to overfill it; whereas, in a liquid measuring cup it is too easy to accidentally add too much water. On the other hand, if you accidentally put in slightly less water, the only consequence may be a slightly less fluffy texture and a taller dome like a muffin. They will also become stale more quickly because their moisture comes primarily from the water, with only a scant amount of oil.
If you prefer an absolutely flat-topped cupcake, double the amount of leavener and put slightly less batter in each cupcake liner. They will turn out great, I promise! Just flatter. And with a more intense golden color from the extra alkalinity of the extra baking soda.
If you don't have baking powder, an almost equal substitute would be 1 tsp baking soda and 1 tsp vinegar. I do think the flavor of the muffins using both baking powder and soda is slightly better.
Ask if you have any questions about your results! I did so much experimenting with different variables in this recipe, that I will most likely be able to help troubleshoot any issue.
Recipe by Home With Love at https://homewithlove.us/honey-graham-cupcakes/