I love s'mores. Ever since I was a kid, s'mores over a campfire were one of my favorite summertime treats. I liked a deeply toasted marshmallow, all gooey and browned, sometimes even a tad on the burnt side. When my husband and I got married, on the first night of our honeymoon we had s'mores for dessert at out hotel, The Grand Wailea in Maui. That was the perfect setting for lovely beachside/tableside s'mores on a September night. Cupcakes are my favorite baking project, so for the start of a beautiful spring, it was only natural for me to prepare a s'mores cupcake. These s'mores cupcakes weren't toasted campfire-side, but they were toasted using our kitchen torch (more commonly used in creme brulee preparation). They incorporate all three elements essential to genuine s'mores: toasted marshmallow, chocolate and graham cracker. I made these on the perfect Friday night with one of my favorite people and sous chefs, my friend and cousin Alicia. They were also the perfect dessert to our Saturday brunch yesterday that we hosted for some close friends.
The marshmallow frosting was perfect - it toasted exactly like a true marshmallow would have in the campfire, and even crackled the same way as a marshmallow when contacted with the creme brulee torch. I suggest making these to bring back memories of those perfect summer nights when you were a kid. These are also perfect to make with children if you don't have the opportunity to make it to a real bonfire. They taste completely authentic and are fun to prepare. The recipe is below, but first, I am providing details on my very first site giveaway!
CUPCAKE NECKLACE GIVEAWAY DETAILS: Also, I am giving away two cute glass cupcake necklaces from New York Designer Moon & Star Designs to two lucky readers of this blog!!!!!
To enter in this Giveaway, 1) comment on this post with your email address or 2) or send an e-mail to email@example.com. You must be a follower of this blog on the follower tab (located midway down on the right sidebar of the blog, since I am not sure if this link will work) OR a fan in my facebook fan group to enter because I want to reward facebook fans and blog followers.
You will get one entry in the giveaway if you are a facebook fan and a second entry if you are a follower. So, if you are not already a google follower or a facebook fan, please both to get two entries. You must also reside in the United States to Enter. This giveaway will be ongoing until Midnight Sunday April 4, 2010. One of the glass necklaces is pictured below from Moon & Star Designs:
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
Marshmallow Frosting Recipe (I used this recipe)
8 large egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla extract
Preheat the oven to 350 Degrees. Line two muffin tins with cupcake liners. Combine the dry ingredients (flour, baking powder, baking soda, salt, cocoa and sugar) in a mixing bowl. In a large bowl, combine the eggs, milk, oil and vanilla. Put in a mixer and combine the wet and dry ingredients, scraping down the sides of your mixer as you mix on medium speed. Add the boiling water and stir to combine. Set aside.
Combine the graham cracker crumbs, remaining 1/4 cup of sugar and butter. Place 1 tablespoon in each cupcake liner and press into the bottom of the cupcake liner. Bake for 5 minutes at 350 until lightly browned. Then, add the cupcake batter to each cupcake, about 3/4 of the way full. Bake at 350 until done (testing with a toothpick) for about 20 to 25 minutes. The toothpick should come out clean when the cupcakes are done.
Prepare the Marshmallow frosting by placing the sugar, egg whites and cream of tartar in a metal bowl over summering water in a double boiler. You can simply use a small metal bowl floating in a pot of simmering water. Whisk or stir constantly until the sugar is dissolved, over medium heat, for 3-4 minutes. Stir in the vanilla and transfer to your stand mixer. Fit the mixer with the whisk attachment and beat on high until it forms a marshmallowy-meringue. You will need to beat continuously on high for five to seven minutes until the marshmallow frosting looks like the picture below. You will need a stand mixer (or at least a hand mixer) to make this frosting.
Froast the cupcakes using a frosting bag fitted with a plain round or french tip. I used a french tip. Then, follow the instructions for your creme brulee torch to toast the marshmallow frosting. It toasts very quickly, just like a marshmallow would in intense heat. Thus, you will only need to brulee each cupcake for no more than 15 seconds. Like I said above, when you eat this, it is just like eating a s'mores, only in cupcake form. These were enjoyed by all of our friends who got to try them!