Laura
03-24-2010, 01:07 AM
Warning: this recipe calls for a kitchen blowtorch!
However the "toasted marshmallow frosting" has exactly the same ingredients as meringues...tried-and-true confections which are baked in the oven, and baked adequately that way...but without the dramatic browning produced by the blowtorch.
TOASTED S'MORES CUPCAKES RECIPE (Derived and adapted from this recipe on Martha Stewart's Website) (makes 2 dozen; feel free to halve the recipe to make less)
http://3.bp.blogspot.com/_T6Q6MJnlSzw/S6VMA3QsbSI/AAAAAAAAAx0/6iw4hIlMRfU/s400/DSC06466.JPG
2 1/4 cups plus 2 T sugar (for cake)
Additional 1/4 cup sugar (for graham cracker crust)
1 1/3 cup all purpose flour
3/4 cup plus 1 T dutch process cocoa
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.
http://4.bp.blogspot.com/_T6Q6MJnlSzw/S6VMlS83sWI/AAAAAAAAAx8/EipVW5WHHWI/s320/DSC06448.JPG
Frost 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!
http://2.bp.blogspot.com/_T6Q6MJnlSzw/S6VPGg6gO8I/AAAAAAAAAyE/GPlymkyZ4Oo/s400/DSC06461.JPG
However the "toasted marshmallow frosting" has exactly the same ingredients as meringues...tried-and-true confections which are baked in the oven, and baked adequately that way...but without the dramatic browning produced by the blowtorch.
TOASTED S'MORES CUPCAKES RECIPE (Derived and adapted from this recipe on Martha Stewart's Website) (makes 2 dozen; feel free to halve the recipe to make less)
http://3.bp.blogspot.com/_T6Q6MJnlSzw/S6VMA3QsbSI/AAAAAAAAAx0/6iw4hIlMRfU/s400/DSC06466.JPG
2 1/4 cups plus 2 T sugar (for cake)
Additional 1/4 cup sugar (for graham cracker crust)
1 1/3 cup all purpose flour
3/4 cup plus 1 T dutch process cocoa
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.
http://4.bp.blogspot.com/_T6Q6MJnlSzw/S6VMlS83sWI/AAAAAAAAAx8/EipVW5WHHWI/s320/DSC06448.JPG
Frost 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!
http://2.bp.blogspot.com/_T6Q6MJnlSzw/S6VPGg6gO8I/AAAAAAAAAyE/GPlymkyZ4Oo/s400/DSC06461.JPG