Golden Graham Cupcakes

Golden Graham Treats:

Melt margarine in a large saucepan over low heat. Once melted, add marshmallows and stir until completely melted. Remove from heat. Add Golden Grahams and stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into a small pan coated with cooking spray.
Allow to cool. When cool, cut or break into small 1-inch pieces. Set aside.

Cupcakes:

Preheat the oven to 350F. Insert liners into a cupcake pan (recipe makes 24).

In a large bowl, cream together the butter and sugar with the electric mixer on medium speed until fuffy, about 3-5 minutes. Add the egg yolks. Beat well. Add the vanilla. Mix.

In a separate bowl combine the flour, golden graham crumbs, baking powder, and salt.

Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well.

With clean beaters, beat the egg whites on high speed until stiff peaks form.

With a rubber spatula, gently fold the egg whites into the batter.

Fill the cupcake liners one-half to three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean.

Frosting:

In a large, clean, heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar and salt. Set the bowl over (but not touching) some simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch, about 2 minutes.

Remove the bowl from the saucepan.

Using an electic mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes.

Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away.

Ice the cupcakes with marshmallow frosting using a spoon or a piping bag with a round tip. Top the frosting with cereal crumbs and a cereal treat.