These are seriously whopper cupcakes.. Not just your ordinary fairy cake. We’re talking chocolate, marshmallow and biscuit, in several helpings. Just like an over indulgent s’more in fact!
And they require a spoon. I’m serious. I wouldn’t want you to get in an unsightly, sticky, marshmallowy mess. (I’ve been there and done it trust me.) Hold back a second, find a bowl, and get a spoon. Then sit back, and enjoy!
The Canadians have landed! My cute red-haired cousins who recently emigrated to the land of Tim Horton’s have returned to Ireland for a quick visit! The two kids have grown up so much, and they have the CUTEST little Canadian accents now, every time they speak I just wanna cuddle and squeeze them, or eat them up, hehe. It’s so heart warming, that as children, they fit right back into things just like before, and make you feel they like never left. Just like before, Ella is constantly thinking up new ways to apply clips, bobbles, hairbands and pink tiaras to me and my sister’s hair. Cute, though I must say not the most enjoyable experience after being woke from my Saturday morning slumber this morning at 9 o’clock. Yes that’s very early for me!
So we all love a s’more, and me just as much as the next one. I’ve seen many gorgeous variations of it in cake pops, cupcakes and cheesecakes, you name it. But I always wondered just how it would compare to the original, how the yummy taste of a s’more could be captured in another form, and still make you feel like a little kid sitting round a campfire – or the Northern Irish version – huddled round a BBQ.
However, somehow, when you get a good mouthful of every component of these yummy cupcakes, using a hefty spoon of course, and holding your bowl aloft ready to catch any crumbs, you really do get the full s’more experience!
It took a few practice runs to find the best way of decorating these bad boys, I became a little worried they would end up just too sickly sweet. Though whats a s’more if not just a little overly sweet, sticky and icky? So I finally ‘decided’ on two variations.. (Basically I couldn’t decide!) The inspiration and recipe comes once again from Lola’s Cupcakes book, the beautiful cupcake company based in the UK called Lola’s Cupcakes unsurprisingly, which is currently on loan to me from my local library, and I am coming to terms with the sad fact that it may have to go back very soon, as someone else may in fact like to make some of these cupcakes too. Sigh.. I really do love this gorgeous book!
What are your absolute favourite cook books? Any suggestions for the next time I head out looking for some yummy reads?
*adapted from Making Cupcakes with Lola’s Recipe
Base 120g digestive biscuits/graham crackers (about 7) crushed 2 1/2 tbsp butter, melted Cupcakes 115g butter 115g self-raising flour 115g sugar 2 eggs 2 tbsp milk 1tsp vanilla extract Marshmallow Frosting 180g sugar 1/4 tsp cream of tartar 60ml water 3 egg whites 1 tsp vanilla extract To Decorate Mini Marshmallows Melted chocolate Extra biscuit crumbs Squares of milk chocolate 1. Preheat oven to 180oc/ 350F /Gas 4. 2.Combine melted butter and crushed biscuits. Place 1 tsp into each muffin case, to cover the base. 3. Cream the butter and sugar with electric mixer in a large bowl. Beat in eggs, then add sifted flour. Mix well. 4. Finally mix in vanilla extract and milk and beat until mixture is smooth and creamy. 5. Divide among muffin cases and bake in the oven for approx 25-30 mins. Test if cupcakes are done with a skewer, which should come out clean. 6. Remove from the oven and transfer to a cooling rack immediately. Easy Marshmallow Frosting 1. Meanwhile, you can make the yummy marshmallow frosting. 2. Place the sugar, cream of tartar, egg whites and water in a heat proof bowl and whip until foamy. 3. Bring a small saucepan of a water to a gentle simmer and set the bowl over the pan. 4. Beat on high until peaks begin to form, around 5 mins. Take off heat and mix in vanilla extract, then beat until nice and thick. Decorating 1. Spoon frosting into a piping bag fitted with a large star nozzle and pipe in a swirl into cupcake. Alternatively you could just as easily spread the frosting onto the cakes using a spatula. 2. Decorate with mini marshmallows then drizzle over melted chocolate. Or add a chunk of chocolate and remaining biscuits crumbs. If you don’t have any of the above, the marshmallow frosting looks equally as pretty on its own. Whatever takes your fancy!