First there were Samoas cupcakes, and now S’more Cupcakes; trust me, the irony isn’t lost on me. We had a 5 minute conversation about how I’m MADE Samoas cupcakes and now I’m MAKING S’more cupcakes… Say both words aloud, they actually sound unnervingly similar.
ANYWAYS, this past Monday was Labor day, also known as my first long weekend of the semester; but a day that really represents the sad passing of our dear friend summer. Yes I know the first official day of Autumn is September 22nd, what’s summery about being back in office buildings wearing sweaters and pants because they still haven’t figured out how to regulate the AC? So keeping up with the trend of throwing old-school traditions out the window (apparently it’s acceptable/chic to wear white jeans AFTER labor day now?), I made S’mores AFTER LABOR DAY! I’m such a daredevil.
The real reason for the cupcakes is really because I wanted to bake and it’s my friend Margaret’s Birthday (shout-out! Happy Birthday Mags!). I asked her what she wanted and like a girl after my own heart, she said “Chocolate!” More specifically, and much more helpful, I received this list (after pestering her for days about it… ) “Chocolate, double chocolate, Caramel, vanilla (ONLY as frosting), s’mores, anything!” …So S’mores it is!
It’s no surprise that I used AGAIN the recently discovered and completely beloved, Chocolate Cake from my Mom’s B-day cake for the base. Disclaimer: I ran out of milk so I used Lite Vanilla Soy Milk as a substitute; texture is the same, plus vanilla adds a bit of sweetness.
The exciting part of the whole thing was making my own Marshmallow Buttercream Frosting! I found the recipe again and again pretty much the same on a variety of websites; The one I ended up going with was from Baked To Perfection’s Blog (Below is the doubled the recipe because I always make too many cupcakes).
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
1. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering eater. Whisk constantly until sugar is dissolved and whites are warm to touch, 3 – 4 minutes. (Might take longer if you use the doubled recipe)
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff gloss peaks form, 5-7 minutes. Add vanilla and mix until combined. Use immediately and store leftover in fridge.
With this Marshmallow Deliciousness, you need to work quickly. Although you have stiff peaks, its still sticky and melty if you handle it too much. I tried sticking it in the fridge in hopes that it would tighten up a bit before I frosted them, but it didn’t really make much of a difference, so I just accepted that it was going to be a frightful mess and got down to decorating business! :)
I topped each with some Graham Cracker Crumbs and a piece of Chocolate (duh!) and Ta-da! If you check out Baked Perfections’ Blog, she used a kitchen torch to give that campfire flavor (plus they look gorgeous). BUT we don’t have one yet, (and I didn’t want to risk the oven melting them) so I just went with the Graham Cracker Crumbs. On another completely different thought, what a great gift a kitchen torch would be! Kidding…maybe?
They’re currently sitting on her desk and we’re all patiently waiting for her to come in and dig in! :) (I mean, I tried all the ingredients yesterday, just to make sure it wasn’t horrible or anything; selfless, I know…). Bon Appétit!
Happy almost Fall!
I love how the week seems so much more manageable when I know there’s baking in my future! :)