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Yes, yes, cupcakes are currently the “in” sweets right now- thanks to Cupcake Wars, Georgetown Cupcakes, Two Broke Girls; the list goes on. The flavor menu has gone over the top as well. Soul food cupcake anyone?

Because of the creative side cupcakes seem to have opened up, anything is possible. It is even possible to have more of s’mores…. in the form of cupcakes. Two treats in one, right? If you are game with creating your own batch of this scrumptious pastries, here’s the recipe courtesy of Yummy magazine:

Makes 12 cupcakes
Prep Time 30 minutes
Baking Time
30 to 40 minutes
Cooking Time 5 to 10 minutes

 

1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
3/4 cup warm water
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup mini marshmallows
milk chocolate shavings for topping
6 graham cracker squares, halved, for topping

For the D-I-Y Marshmallow Frosting
1 large egg white
1/2 cup sugar
3 tablespoons water
1/2 tablespoon light corn syrup
1/4 teaspoon cream of tartar
a pinch of salt
1/2 cup mini marshmallows
1/2 teaspoon vanilla extract

 

1  Preheat oven to 350ºF. Line a 12-cup muffin pan with liners.

2  Sift together flour, baking soda, and salt; set aside. Add cocoa powder to water; stir until dissolved.

3  With an electric mixer on medium-high speed, cream butter with sugars until light and fluffy. Add egg and vanilla; beat until combined. Lower speed and add the flour mixture in 3 additions, alternating with the cocoa mixture. Beat on low speed until just combined. Increase speed to medium-high and beat until batter is lump-free, about 30 seconds. Stir in chocolate chips and marshmallows.

4  Divide batter evenly among muffin cups and fill until three-fourths full. Bake with the rack positioned in the middle level of the oven for 18 to 20 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack for 5 minutes.

5  Assemble the cupcakes: Top cupcakes with marshmallow frosting, milk chocolate shavings, and a graham cracker piece each.

Combine egg white, sugar, water,light corn syrup, cream of tartar, and salt in a large heatproof bowl.

7  Set bowl over a pan of simmering water and whisk mixture until sugar has dissolved and registers 160ºF on a candy thermometer, about 2 minutes. Remove from heat.

8  Using an electric mixer with the whisk attachment, beat on medium-high until soft (but not dry) peaks form (Learn about soft peaks, here), about 2 minutes. Reduce speed to low and add mini marshmallows and vanilla extract. Beat until mallows are melted and frosting is completely smooth, about 2 minutes more. Use immediately.

 

The result? Ta- dah!

smores cupcakes_freinewrites

Hope these S’mores cupcakes would be the best pair to those Throwback Thursdays.

La vie est tres belle,

Freine ♕

 

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