S’mores Cupcake Recipe
I was browsing cupcake blogs tonight and a blog called Syrup and Honey had a great picture of S’mores cupcakes that made my mouth water. Seriously, I could shove one of these in my face, especially with a cup of hot, black coffee. They offered a great S’mores cupcake recipe and I thought I’d share it. If you have time, head over to their cupcake blog and see some of the other work they’ve done – it is beautiful. So beautiful, in fact, that I think I’m going to head out and get the ingredients for the S’mores cupcake recipe so I can try it myself. If they taste as good as they look, I may have a new favorite.
S’mores Cupcake Recipe
Graham Cracker Cake
1 1/2 c sifted graham cracker crumbs
1/2 c flour
2 1/2 tsp baking powder
1/2 c butter, softened
3/4 c sugar
2 eggs
1 tsp vanilla
3/4 c milk
S’mores Cupcake Frosting
2 egg whites
1 c sugar
6 tbsp water
1 tbsp light corn syrup
1/2 tsp cream of tartar
pinch of salt
1 c miniature marshmallows
1 tsp vanilla extract
1. Make the cake: In small bowl combine crumbs, flour, and baking soda.
2. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla.
3. Alternately add the flour mixture with milk, beating well after each addition. Divide the batter into lined muffin tins (makes about 16) and bake at 350 for 22-25 minutes. Cool in pans for 15 minutes. Remove from pans and cool completely on wire rack.
4. Make the frosting: In a large, clean, heatproof bowl, combine the sugar, egg whites, water, corn syrup, cream of tartar, and salt. Set the bowl over 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 3 minutes.
5. Remove the bowl from the saucepan. Using an electric 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. (I had to put mine back over the double boiler because it cooled too much to melt the marshmallows).
6. Frost cupcakes and drizzle (generously) with cooled melted chocolate.
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By day, I'm an ordinary American, mother, grandmother, wife, and business owner with a passion for baking sweets (specifically, cupcakes). By night, I'm the Queen of Cupcakes and this is my realm. This blog was established so that I can write about my life, things I'm trying in the kitchen, my plans, and whatever else is on my mind. It's my way of confessing everything that I've always held inside but wanted to say. 
