Smores Cupcakes with Marshmallow Crème

HAPPY BDAY SISTERBAKERS

One whole year of baking gone by. Last year, I was still living in Paris, I didn’t know my little Gabrielle (she will be turning 1 on May 9th), and my son hadn’t started school. And now I live in Geneva (and I love it), my daughter is nearly walking, and my son has learned how to read and listen to authority (kind of).

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What better way to celebrate than with Smores cupcakes, the all-American bonfire dessert? Except, instead of lighting a bonfire (I don’t think my neighbors would’ve appreciated it), I lit a tiny celebratory candle and gave thanks to the God of sugar for such a wonderfully sweet year.

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makes 16 nearly guilt-free cupcakes

Cupcake Batter

1 ¼ cups sugar

1 ¾ cups all-purpose flour

3/4 cup unsweetened cocoa

1 teaspoons baking powder

1 tbsp vanilla extract

½ teaspoon salt

2 eggs

1 cup 2% milk

1/2 cup vegetable oil

  1. Line muffin tin with paper liners and preheat oven to 350 F or 180 C.
  2. In a large mixing bowl, whisk eggs, sugar, and vanilla until mixture is frothy and has lightened.
  3. Add the oil and the milk and beat on medium until combined. In another bowl, stir together flour, cocoa powder, baking powder, and salt.
  4. Add it into the egg mixture and beat on medium speed for 1 minute.
  5. Fill liners ¾ full with the batter and bake for 15 minutes. Let cool completely before frosting.

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Homemade Marshmallow Crème

3/4 cup granulated sugar

1/2 cup light corn syrup

1/4 cup water

1/8 teaspoon fine salt

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1 1/2 teaspoons pure vanilla extract

  1. Prepare your piping bag with the nozzle of your choice. I used a wide round nozzle and sprayed the inside of the bag with a little baking spray so that the frosting wouldn’t stick too much to the bag.
  2. Stir together the sugar, corn syrup, water, and salt in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the mixture reaches 240°F on a candy thermometer (approx. 4 minutes).
  3. While the sugar is cooking, place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed until soft peaks form. Stop the mixer and wait for your sugar syrup to be ready.
  4. When the syrup reaches 240°F, reduce the mixer speed to low and drizzle in the syrup. (If you pour it in, the whites will scramble.)
  5. Once all the syrup is incorporated, increase the speed to medium high and whip for 7 minutes or until the frosting is stiff and glossy, about 7 minutes. Add in the vanilla and whip 1 more minute.
  6. Use immediately or refrigerate stored in an airtight container for up to 2 weeks.

After I was finished piping, I grated some chocolate and some graham crackers on top of the crème before it set.

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Oh…and FYI, each cupcake only has 260 calories.

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