WOO HOO!! Only four more days to go Courtney ;)
The shower was thrown by my friend Jennie, who I swear needs to become a party planner. This girl is good! Actually, amazing would be a better word to describe her talent. She decided on a rustic/ camping theme and things could not have turned out better.
Well done Jennie, everything was scrumptious and adorable.
My one contribution: I was asked if I could make S'more cupcakes and I was happy to oblige.
There's lots of different versions of S'more cupcakes out there, but this is what I came up with and I am happy to share it with you all, enjoy!
Chocolate Cupcakes For the printer friendly version click HERE
Yields about 20 cupcakes
1 1/2 cups (6 oz) all-purpose flour
1 1/3 cups (10 oz) sugar
1/2 cup (2 oz) dark cocoa powder
1 1/4 teaspoons (6 g) baking soda
1 1/4 teaspoons (5 g) baking powder
1 teaspoon (5 g) salt
75 mL (2.5 liquid oz) vegetable oil
140 mL (5 liquid oz) buttermilk
130 mL (4.5 liquid oz) Root Beer (any brand as long as it’s not diet)
2 eggs, room temperature, lightly beaten
1 tablespoon pure vanilla extract
(This is my go to recipe for chocolate cupcakes and cakes. It’s so delicious and couldn’t be easier, it’s a one bowl chocolate cake!)
1. Preheat oven to 350° F , and place your cupcake liners in the tins
2. In bowl of electric mixer sift all dry ingredients together. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer)
3. Fill liners about ¾ full.
4. Bake for 15-20 minutes (every oven is different so just be sure to check up on them sooner than later) Cupcakes are done when toothpick comes back clean or when the cake will spring back after a light touch.
5. Cool on wire racks.
12 ounces chocolate, chopped into small pieces (or one 12 oz bag chocolate chips)
1 cup heavy cream
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before using as a glaze (The longer you allow the ganache to cool, the thicker it will set)
While the ganache is still slightly warm, take your cooled cupcakes and dip the tops into the ganache making sure to completely cover the surface. Repeat until all cupcakes are finished.
Graham Cracker Crumbs
1.Take your favorite graham crackers and crumble them to a fine crumb. I use my food processor but if you do not have one you can place the crackers in a ziplock bag and then roll over it several times with a rolling pin. Or you can just buy graham cracker crumbs! They are in the baking aisle next to the pre made pie crusts.
2. Once you have your crumbs, place then in a shallow bowl or on a plate.
3. Take your cupcakes with the ganache on top and kinda roll the tops in the crumbs to coat them.
1 cup egg whites (I always buy a carton of egg whites from the store, it makes life easier for me)
2 cups sugar
1.Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking. If you do not have a thermometer, you will know it’s done when you dip your finger in the mixture and no longer feel the sugar when you rub your fingers together.
2.Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
Now for the fun part!
Put the frosting in a pastry bag fitted with a star tip ( I use wilton 1m) and pipe the frosting in a swirl motion.
To toast the marshmallow frosting, you can either use a chef's torch or the broiler setting on your stove (just be very careful to not leave in it in too long if you use the broiler)