S'mores Cupcake

Hey, hey …it’s Cupcake Hero time! The ingredient for this month is marshmallow. Start baking your marshmallow-inspired cupcakes and send them over to Laurie at Quirky Cupcake. If you need more info, you can find it here.

For me, the ultimate marshmallow dessert is s’mores, but this Cupcake Hero folks. And in order to participate, my s’mores would have to transform themselves into cupcakes.

I found a recipe for a delicate graham cracker cake and one for homemade marshmallow icing. The cake absolutely tastes like a graham cracker, that’s because there is very little flour in the recipe. The cupcakes also don’t rise very much during baking so feel free to fill the liners ¾ full. I didn’t fill them up all they way and they barely reached the top if the liner.

The cupcakes were really good plain, yep plain. I can totally see myself eating them plain with coffee in the morning.

If you decide, “plain” is not your style, then add marshmallow icing and a drizzle of melted chocolate on top. And hold on to your taste buds, because these will be the best s‘mores you‘ve ever had. I can totally envision a s’mores cake in the future. I know you’re dying for the recipes so here they are:

King Arthur's Homemade Marshmallow Icing

For the cupcakes From Nabsico Graham Crackers
1 ½ cups of graham cracker crumbs
½ cup of flour
2 ½ teaspoons of baking powder
½ cup of butter, softened
¾ cup of sugar
2 eggs
1 teaspoon of vanilla
¾ cup of milk

In a small bowl combine the crumbs, flour and baking powder; set aside.

Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla.

Alternately add flour mixture with milk, beating well after each addition. Divide the batter into two muffin tins lined with 16 cupcake liners total.

Bake at 350F degrees for 22-25 minutes or until done. Cool in pans for 15 minutes. Remove from pans and cool completely on a wire rack.