cupcakes and the alabama shakes.
i am currently protesting the end of summer.
what's that you say, summer isn't over yet? thank you, i agree.
but you see, my day job is in education. school started last week.
but i am holding on to the memories of childhood.
campfires. fireflies. friends. and days that lasted forever.
does anything say summer more than the combination of graham crackers, chocolate and marshmallow?
i brought these treats to my friends hosting the alabama shakes show the other night.
please promise you'll check out the shakes. the front woman, yes woman, is an example of incredible talent.
s'mores cupcakes
1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
8 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
preheat oven to 350f.
line 12 standard muffin cups with paper liners. whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl.
beat butter and sugar in large bowl until light and fluffy. add eggs 1 at a time, beating to blend between additions. beat in vanilla. add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. divide batter among muffin cups.
bake cupcakes until tester inserted into center come out clean, about 22 minutes. transfer cupcakes to rack; cool completely.
s'mores cupcakes
1 1/2 cups graham cracker crumbs (about 15 whole crackers ground in processor)
1/2 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
8 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
preheat oven to 350f.
line 12 standard muffin cups with paper liners. whisk graham crumbs, flour, baking powder, and pinch of salt in medium bowl.
beat butter and sugar in large bowl until light and fluffy. add eggs 1 at a time, beating to blend between additions. beat in vanilla. add graham-cracker mixture in 3 additions alternately with milk in 2 additions, beginning and ending with graham-cracker mixture. divide batter among muffin cups.
bake cupcakes until tester inserted into center come out clean, about 22 minutes. transfer cupcakes to rack; cool completely.
place chocolate in medium bowl. bring cream just to boil in small saucepan; pour over chocolate. let
stand 1 minute; stir until smooth. cool ganache until lukewarm.
core your cupcakes, fill will ganache.
marshmallow meringue
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
place egg whites, sugar, and cream of tartar in the heatproof
bowl of an electric mixer. set over a saucepan with simmering water. whisk constantly until sugar is dissolved and whites are warm to the
touch, 3 to 4 minutes.
transfer bowl to electric mixer fitted with the whisk
attachment, and beat, starting on low speed, gradually increasing to
high, until stiff, glossy peaks form, 5 to 7 minutes. add vanilla, and
mix until combined. use immediately.
pipe onto cupcakes. use kitchen torch to toast meringue. top with hershey bars or graham cracker parts.
PS. open flame and paper liners do not mix.
