6.23.2011

What My Friends Are Cooking: Mandi's S'more Cupcakes with Toasted Buttercream Frosting

I'm still on my blogging vacation, and am sharing a few recipes from my friends this week in a special  series called, "What my Friends are Cooking."  I'll be back soon. 

Mandie from Southern Gnome loves cupcakes so she tries a lot of different recipes, changes this and that, and then creates the most delicious desserts for her family.  This is the perfect cupcake for kids, camping themed parties, and bake sales.   This recipe is based on her love of s'mores.  Mandi is a fellow blogger from Lincolnton, NC which is close to the city of Charlotte.

Mr. Piggybank  recently bought a fire pit for our backyard.  Instead of roasting marshmallows, I may just put on my apron and whip up these babies instead.  Yum!




Mandi's S'more Cupcakes

1 ½ cups graham cracker crumbs (about 20  squares)
¼ sugar
1/3 cup unsalted butter
Bag or bars of Hersey’s Chocolate
1 box of devils food cake mix (plus ingredients to prepare the mix)
1.       Preheat oven to 350 degrees.  Line standard muffin tins with cupcake liners and set aside.
2.       Prepare the Devils food cake mix as directed on the box.
3.       In a bowl add the graham cracker crumbs, sugar and melted butter. Stir until well combined.
4.       Place 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup.  Use the bottom of a small glass to pack the crumbs into the bottom of each muffin cup.  Reserve the remaining mixture for topping later.
5.       Place 2 of the Hershey squares in each muffin cup and then fill 2/3 of the way up with the prepared cake mix.  Sprinkle with the remaining graham cracker mixture on top.  Place in the oven to bake for 18 to 20 minutes. Rotate pans ½ halfway thru cooking time.  When cupcakes are done baking, place on a rack to cool.
Makes 24 cupcakes



Toasted Marshmallow Buttercrem
½  Jar of Marshmallow Crème
1 Stick of unsalted butter at room temperature
1 ½ tsp vegetable shortening
½ tsp vanilla
Pinch of salt
2 Cups of powdered sugar
1 - 2 Tablespoons of heavy cream
Cream the butter and shortening very well. 
Next add the vanilla and salt and mix. 
Add the sugar ½ cup at a time with your mixer on medium speed.  It will turn a pale yellow color.
Next add the heavy cream one tablespoon at a time.  When the taste and texture is as you like its time to add the toasted marshmallow crème.
To toast my marshmallow cream, I just add it to a buttered Pyrex dish and use a kitchen torch.  You can also put it in an oven safe dish and under the broiler.  Broil (or torch) until it reaches the toast that you desire.  When it has cooled, then add it to your buttercreme and mix.  Incorporate this to your buttercreme.  You may want to let this cool in the refrigerator for a few minutes before frosting the cupcakes if you feel it’s too soft. After frosting the cupcakes, top with a chocolate square and enjoy.

Below are some of Mandi's idea to package cupcakes for giving as gifts or selling at a bake sale.   It would also make them easy to take on a picnic.



Cupcakes in plastic punch cups.
One tip for tying on the ribbon if you don't have an extra set of hands around for help.  Keep a clothes pin handy and after you have gathered the celophane together, clip it with the clothes pin and this will free your hands to tie the ribbon. 


Packaged in a wide mouth jar.

You can visit Mandi's Blog at http://southerngnome.blogspot.com/ for her delicious recipes and for her travels around Lincolnton.

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3 comments:

  1. I'm now wishing my kids were home!!! I simply cannot wait to make this, but would be quite embarrassed to admit that I made them just for me. ; ) Next week.

    ReplyDelete
  2. Thanks so much for sharing my recipe. If anyone makes these, I'd love to hear how they turn out and how you liked them.

    ReplyDelete

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