Monday, September 28, 2009

i'm back for s'mores!

it's been an abnormally long time since i last posted. i apologize. i've missed this page. it's been a long summer of traveling, job changes, and little baking. but don't worry, i'm back.

in homage to the end of summer and the beginning of my favorite season i selected a recipe that helps me to remember all the is fabulous about fall; the cool weather, football, and bonfires. who can have a bonfire without s'mores? well, who would want to anyways. so in respect to the fire cooked dessert i have created a cupcake.

i can't take full credit, this recipe originally came from Cupcakes Galore by Gail Wagman as editted by How To Eat a Cupcake



S'Mores Cupcakes

1/2 c. ap flour
1 1/2 c. finely crushed graham crackers
2 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) of unsalted butter, room temp.
3/4 c. sugar
2 eggs
1 tsp. vanilla extract
3/4 c. milk
1 c. milk chocolate chips (chopped to make them finer)

Swiss Meringue Marshmallow Frosting

1 1/4 c. granulated sugar
4 egg whites
1-2 tsp. vanilla extract

preheat oven to 350 degrees.
mix flour, crushed graham crackers, baking powder, and salt together and set aside.
cream butter and sugar until light and fluffy. add eggs one at a time, mixing well after each.
add vanilla. alternately add flour mixture and milk and beat until batter is almost smooth. fold in chocolate chips.
spoon batter into cupcake papers about 2/3 full. bake for 20-25 minutes or until a tester inserted into the center comes out clean. (I only needed 18 minutes on my cupcakes, it will vary based on your oven) Remove from oven and cool.
to make the frosting: combine egg whites and sugar in the top of a double boiler (or a glass bowl over but not touching a pan of simmering water). whisk constantly over medium-high heat until mixture reaches 160 degrees, about 5 minutes. pour egg white mixture into the bowl of a stand up mixer fitted with the whisk attachment. beat on high for 6 minutes or until the mixture reaches room temperature. add additional vanilla 1 tsp. at a time until you've reached desired flavor.
frost cooled cupcakes and sprinkle with graham cracker crumbs and top with a piece of chocolate.

2 comments:

Three Dots... said...

Welcome back, I missed you.

charlotteannette said...

oh SNAP that looks yummy!