Jaders731
Brilliant_Rock
- Joined
- Oct 12, 2006
- Messages
- 527
Okie Dokie.. here''s the recipe... It will make about 35 mini''s... Hope everyone likes them.. they are super yummy.. and uber goooooey... I wish I had a picture of them toasted..argghhh
S’mores Cupcakes:
Graham Cake:
½ cup butter, room temperature
¾ cup light brown sugar
2 large eggs, room temperature
1 1/3 all purpose flour
1/3 cup graham cracker crumbs
1 t baking powder
1/8 t salt
2/3 cup milk
1 t vanilla
Preheat oven to 350. Beat butter on high speed until soft, about 30 seconds. Add brown sugar, beat on med-high until light and fluffy, about 3 minutes. Add eggs one at a time; beat for 30 seconds after each.
Whisk together flour, graham cracker crumbs, baking powder and salt in a bowl. Measure out milk and vanilla together. Add about one third the milk/vanilla mixture and beat to combine. Repeat above, alternating flour and milk/vanilla mixture, ending with the flour mixture.
Poor innto cupcake paper lined, mini muffin pan and bake for 12 min. **Please note: I used a convection oven at work for these... 325F on low fan, for 11 min. Please start checking the cakes after about 10 min.*** If while putting the batter into the cups, it looks a little seperated, just give it a stir or two with a rubber spatula...
1 c. bittersweet chocolate
1 c. heavy cream
Heat cream just until boiling. Pour over Chocolate, let stand for 1 min. Stir until incorporated. Cool for about 15 min. (You do not want the ganache to be toooo drippy). Dip the cooled cupcake crowns into the ganache, let the excess drip off, and place on a pan to set.
Swiss Meringue:
4 large egg whites
1 ¼ cup sugar
In the heatproof bowl of an electric mixer, combine egg whites, sugar. Set the bowl over a pan of gently simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes. Using a rubber spatula, scrape down the sides of the bowl.
Pipe onto cooled cakes (make sure that the ganache has set, you can refrigerate if you want) and toast with a culinary torch until brown.
S’mores Cupcakes:
Graham Cake:
½ cup butter, room temperature
¾ cup light brown sugar
2 large eggs, room temperature
1 1/3 all purpose flour
1/3 cup graham cracker crumbs
1 t baking powder
1/8 t salt
2/3 cup milk
1 t vanilla
Preheat oven to 350. Beat butter on high speed until soft, about 30 seconds. Add brown sugar, beat on med-high until light and fluffy, about 3 minutes. Add eggs one at a time; beat for 30 seconds after each.
Whisk together flour, graham cracker crumbs, baking powder and salt in a bowl. Measure out milk and vanilla together. Add about one third the milk/vanilla mixture and beat to combine. Repeat above, alternating flour and milk/vanilla mixture, ending with the flour mixture.
Poor innto cupcake paper lined, mini muffin pan and bake for 12 min. **Please note: I used a convection oven at work for these... 325F on low fan, for 11 min. Please start checking the cakes after about 10 min.*** If while putting the batter into the cups, it looks a little seperated, just give it a stir or two with a rubber spatula...
Chocolate Ganache:
1 c. bittersweet chocolate
1 c. heavy cream
Heat cream just until boiling. Pour over Chocolate, let stand for 1 min. Stir until incorporated. Cool for about 15 min. (You do not want the ganache to be toooo drippy). Dip the cooled cupcake crowns into the ganache, let the excess drip off, and place on a pan to set.
Swiss Meringue:
4 large egg whites
1 ¼ cup sugar
In the heatproof bowl of an electric mixer, combine egg whites, sugar. Set the bowl over a pan of gently simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 3 to 5 minutes. Using a rubber spatula, scrape down the sides of the bowl.
Attach the bowl to the electric mixer fitted with the whisk attachment, mix on medium-high speed, about 2 minutes. Raise speed to high and beat until stiff, glossy peaks form, about 6 minutes. Use immediately.
Pipe onto cooled cakes (make sure that the ganache has set, you can refrigerate if you want) and toast with a culinary torch until brown.
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