Honey Graham Crackers

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B-864201-A05
G1849A10
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S’MORE CUPCAKES – SERVES 24, ALL YOU NEED – 9 WHOLE THAT’S SMART GRAHAM CRACKERS, CRUSHED INTO FINE CRUMBS (ABOUT 1-1/2 CUPS), 1/2 CUP SUGAR, DIVIDED, 1/3 CUP BUTTER, MELTED, 1 PACKAGE (16.5 OZ) DEVIL’S FOOD CAKE MIX, PLUS INGREDIENTS CALLED FOR ON PACKAGE, 3 EGG WHITES FROM PASTEURIZED EGGS, AT ROOM TEMPERATURE, 1/2 TSP VANILLA EXTRACT, 1 JAR (7 OZ) MARSHMALLOW CREME, ALL YOU DO – 1. PREHEAT OVEN TO 350 F. LINE MUFFIN TINS WITH 24 PAPER LINERS; SET ASIDE. 2. IN SMALL BOWL, COMBINE GRAHAM CRACKER CRUMBS, 1/4 CUP SUGAR AND BUTTER. DIVIDE AMONG PREPARED MUFFIN TINS, ABOUT 1 ROUNDED TABLESPOON EACH. PRESS CRUMB MIXTURE DOWN WITH BOTTOM OF SMALL GLASS OR SPOON. BAKE 5 TO 7 MINUTES OR UNTIL LIGHT GOLDEN. 3. PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS. DIVIDE BATTER AMONG BAKED GRAHAM CRACKER CUPS AND BAKE ACCORDING TO CAKE MIX DIRECTIONS. COOL COMPLETELY. 4. FOR MARSHMALLOW MERINGUE, BEAT EGG WHITES AND VANILLA WITH ELECTRIC MIXER ON HIGH UNTIL FOAMY. GRADUALLY ADD 1/4 CUP SUGAR, 1 TABLESPOON AT A TIME, BEATING UNTIL STIFF PEAKS FORM (TIPS STAND STRAIGHT). BEAT ONE-FOURTH OF MARSHMALLOW CREME INTO EGG WHITE MIXTURE; REPEAT 3 TIMES WITH REMAINING CREME, BEATING UNTIL SMOOTH AND GLOSSY, ABOUT 1 MINUTE. 5. FROST COOLED CUPCAKES WITH MARSHMALLOW MERINGUE. IF DESIRED, BAKE FROSTED CUPCAKES UNTIL MERINGUE IS LIGHTLY BROWN, ABOUT 5 TO 7 MINUTES.
40943-A
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BVFA0120
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