S’mores Cupcakes – TeaTime Magazine

Smores Cupcakes TeaTime Magazine

These yummy S’mores Cupcakes, garnished with bone-shaped Graham crackers, are a perfect summertime treat.

1707102165 836 Smores Cupcakes TeaTime Magazine

S’mores Cupcakes

2015-08-26 19:53:43

1707102165 836 Smores Cupcakes TeaTime Magazine

Yield: 11 cupcakes • Preparation: 30 minutes • Bake: 15 minutes • Cool: 30 minutes

  1. ¾ cup graham cracker crumbs
  2. ½ cup sugar plus 2 tablespoons sugar, divided
  3. 3 tablespoons salted butter, melted
  4. ¾ cup all-purpose flour
  5. ¼ cup natural unsweetened cocoa powder
  6. ½ teaspoon baking soda
  7. ¼ teaspoon salt
  8. ¼ cup salted butter, softened
  9. 1 large egg
  10. 1¼ teaspoons vanilla extract
  11. ¼ cup whole buttermilk
  12. ¼ cup warm water
  13. 1 recipe Marshmallow Buttercream (recipe follows)
  14. Garnish: 11 Keebler Scooby-Doo! Graham Cracker Sticks, 11 squares milk chocolate
  1. Preheat oven to 350°.
  2. Line 11 wells of a muffin pan with paper liners. Set aside.
  3. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter, stirring until blended. Press 1 tablespoon mixture into each prepared well of muffin pan, pressing firmly to create a level surface.
  4. Bake until light golden brown, approximately 5 minutes. Let cool completely.
  5. Increase oven temperature to 375°.
  6. In a medium bowl, combine flour, cocoa powder, baking soda, and salt, whisking well. Set aside.
  7. In a large mixing bowl, combine softened butter and remaining ½ cup sugar. Beat with a mixer at medium speed until light and fluffy, approximately 3 minutes. Add egg and vanilla extract, beating to combine.
  8. In a liquid-measuring cup, combine buttermilk and water, stirring to blend. Add flour mixture to butter mixture in thirds, alternately with buttermilk mixture, beginning and ending with flour mixture.
  9. Using a levered 3-tablespoon scoop, divide batter among prepared wells of muffin pan.
  10. Bake until a wooden pick inserted in the centers comes out clean, 15 to 16 minutes. Let cupcakes cool completely.
  11. Place Marshmallow Buttercream in a piping bag fitted with a very large round tip (Ateco #809). Pipe frosting onto cupcakes in a swirl.
  12. Garnish each cupcake with a graham cracker stick and a milk chocolate square, if desired.
  1. • Cupcakes can be made a day in advance and stored in a covered container at room temperature. Frosted cupcakes can be stored in the refrigerator for up to 2 hours. Garnish just before serving.

TeaTime Magazine https://teatimemagazine.com/

1707102165 836 Smores Cupcakes TeaTime Magazine

Marshmallow Buttercream

2015-08-26 19:57:27

1707102165 836 Smores Cupcakes TeaTime Magazine

Yield: 3 cups • Preparation: 15 minutes

  1. 1 cup salted butter, softened
  2. 2 cups confectioners’ sugar
  3. 1 teaspoon whole milk
  4. 2 cups marshmallow crème
  1. In a large mixing bowl, combine butter, confectioners’ sugar, and milk. Beat with a mixer at medium-high speed until creamy.
  2. Add marshmallow crème, beating at low speed and gradually increasing to high speed until thoroughly incorporated.
  3. Refrigerate in a covered container for up to a day. Before using, let sit at room temperature until soft enough to pipe.

TeaTime Magazine https://teatimemagazine.com/

 From TeaTime, July/August 2015

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