s’mores cupcakes

May 30, 2009 § 4 Comments

S’mores Cupcakes with Marshmallow-y Frosting

A perfect spring/summer treat!

The cupcakes have a spice-cake-like taste to them, and they are made lower fat by replacing half of the oil with applesauce and using yogurt instead of eggs. All of the parts – the cupcakes and toppings – can be put together in many different ways, creating yummy s’mores cupcakes that combine all of the familiar flavors of graham, chocolate, and marshmallow.

(adapted from Vegan Cupcakes Take Over the World and a recipe from Martha Stewart)

For the cupcakes . . .

makes 12 cupcakes (easy to double)

3⁄4 C. Brown Sugar
1⁄4 C. Canola Oil
1/4 C. unsweetened applesauce
2 T. Molasses
1⁄4 C.  Plain Yogurt (could also use soy yogurt)
1 1⁄4 C. Skim Milk (could use soymilk)
1 t. Vanilla Extract
1 C. All-Purpose Flour
1 t. Baking Powder
1⁄2 t. Baking Soda
1⁄2 t. Ground Cinnamon
1⁄4 t. Salt
1⁄2 C. Graham Cracker Crumbs (smash up some graham crackers in a zipper top bag.)

1. Preheat oven to 350. Line muffin pan with cupcake liners.
2. Mix brown sugar, oil, molasses, yogurt, milk and vanilla in a
large bowl.
3. Sift flour, baking powder, baking soda, cinnamon, and salt into
a separate bowl and mix. Add graham cracker crumbs and mix it up. It may be a little lumpy but try to mix it as smooth as possible.
4. Add dry ingredients to the wet in three batches, mixing well after each addition. It will be more liquidy than other cupcake batters, but that’s ok. Mine turned out fine.
5. Fill cupcake liners full. These cupcakes don’t rise too much, so go ahead and fill them up. Bake for 22 to 25 minutes, until browned and a toothpick inserted in the center of one comes out clean.
6. Let cool completely before decorating.

For the marshmallow-y frosting . . . (from Martha Stewart’s recipe)

Makes enough for 2 dozen cupcakes plus extra for some meringues!

8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract

1. 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.

2. 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.

For the chocolate . . .

1/3 C. semisweet chocolate chips
2T skim milk

1. Heat skim milk to a simmer and add chocolate chips.

2. Mix until well combined.

3. Use to top the cupcakes or drizzle on top of the frosting.

Putting it all together and decorating . . .

It’s really up to you how you put it all together. My cupcakes were dipped into the chocolate and then sprinkled with graham cracker crumbs. The marshmallow-y frosting was swirled on top and sprinkled with more graham cracker crumbs.

If you have a kitchen torch, I would definitely suggest browning the frosting for even more s’mores taste.


§ 4 Responses to s’mores cupcakes

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