Aug 2, 2012

Fire Ban Fix

In case you haven't heard or noticed, it's been a dry summer.  So dry, in fact, that we've been under a fire ban for several weeks now.  One of the things I love most about summer is bonfires and s'mores, and we never got around to having a fire before the ban.  I concocted a tasty treat to satisfy my s'more craving, and it was so yummy I thought I'd share it with you.

If you love s'mores, too (who doesn't?), you will LOVE these s'mores cupcakes!  The other recipes I've seen call for a chocolate cupcake, but I don't like chocolate cake.  I know, I know.  I'm crazy.  So I made up a recipe for a graham cracker flavored cupcake.  They do not get a domed top like regular cupcakes do due to the density of the graham cracker "flour."  Since they are a brownish color, it's hard to tell when they are done.  Keep a close eye on that oven!

Begin by making marshmallow cream filling.  Let it cool while you bake the cupcakes.
Grind your graham crackers in a coffee grinder on the finest setting.

Fill up your cup!
Scoop out the top of the cupcakes and fill will the marshmallow cream.
Broil marshmallows on high in the oven until they are perfectly toasted.

Marshmallow Cream Filling (adapted from
3 egg whites
1/4 t cream of tartar
2 T granulated sugar
1/3 C water
3/4 C light corn syrup
2/3 C sugar
1/2 T vanilla extract
1 C mini chocolate chips

Step 1: In a glass or metal bowl, beat the egg whites and cream of tartar on high until light and foamy.
Step 2: With the mixer still mixing, sprinkle in the 2 T sugar.  Continue beating until soft peaks form.
Step 3: In a small saucepan, mix the water, corn syrup, and sugar together.  Cook over medium heat until it boils and comes to the firm ball stage.
Step 4: Drizzle the syrup into the egg whites with the mixer on low.
Step 5: Mix in the vanilla.
Step 6: Turn the mixer on high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow fluff.
Step 7: Fold in the mini chocolate chips.  Keep refrigerated until ready to use.

Graham Cracker Cupcakes (adapted from here)
2 C graham cracker crumbs very finely ground (I used a coffee grinder to make mine)
2 t baking powder
1/4 t salt
3 large eggs, separated
8 T unsalted butter at room temperature
1 C sugar
1 t vanilla
1 C milk
Step 1: In a medium bowl, combine the graham cracker crumbs, baking powder, and salt.  Stir together with a whisk.
Step 2: In a glass or metal bowl, beat the egg whites on high until soft peaks form.
Step 3: In a large bowl, cream the butter and sugar on medium until fluffy.  
Step 4: Mix in the egg yolks and vanilla.
Step 5: Alternate adding the dry ingredients and the milk with the mixer on low speed.  Begin and end with the dry ingredients and mix until just incorporated.
Step 6: Fold in the egg whites until incorporated.
Step 7: Pour the batter into a cupcake pan lined with cupcake papers.
Step 8: Bake for about 20 minutes at 375 F or until a toothpick inserted in the center of a cupcake comes out clean.
Step 9: Once the cupcakes have cooled, scoop a portion out of the top of each cupcake and fill with the marshmallow cream filling.
Step 10: Frost the cupcakes with graham cracker buttercream frosting (found here).
Step 11: Garnish with mini chocolate chips, toasted mini marshmallows, or graham cracker pieces.

Click here for a printable version.

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