S’more Cup Cakes Oh!! there heavenly!
Not everyone is lucky enough to say that as a kid they got to go camping. Now as I say that I don’t mean the luxury camping people do in a travel trailer or motor home I’m talking about a tent on the ground. The said ground with rocks and uneven land that as a kid you think is a luxury. The kind of camping that have to wash off in the sink of the restrooms with only cold water. and still as a kid you only see how wonderful it is that your Mom and Dad not only let you go but take you. We cooked over an open fire roast weenies and marshmallow and make s’mores. Yes I had those kind of parents that would save all year so we could spend a month or so in great places like the Smokey Mountains at places like Cherokee or State parks with names like Deep Creek, Smokemont or Elkmont. We would hiking and fishing. My favorite was going tubing. It’s when we would go floating in inner tubes my dad would get that where for semi trucks. He would fill them with air and we would float down the creek on top of them using them like a bean bag chair to sit in. The cool water was such a treat on a hot summers day. A big watermelon was almost always present as were black berries we would find and pick in the woods. Black berries meant black berry cobbler for my sisters birthday every July. Gourmet was peanut butter and jelly or can pork and beans. My parents didn’t have a lot but my Dad would always say he had what matters. With five kids things are pretty tight on the ole budget. It wasn’t until I got older that I truly understood that what he meant was his family. Thanks for the great memories Mom and Dad I miss both a lot.
Cup Cake Recipe
1 cup all purpose flour
1 cup crushed graham cracker crumbs (you want the crumbs to be like flour)
1 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup softened butter at room temp.
1 teaspoon vanilla
3/4 cup whole milk
2 large eggs
1 packet of honey graham crackers you will need 1 cup ( Place them in a blender and pulse until you have fine crumbs like flour)
1 cup all-purpose flour ( I prefer King Arther unbleached)
2 large eggs
1/2 cup sugar (I like Florida natural)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3/4 cup milk (I use whole but what ever you drink will do)
Preheat your oven to 350 degrees
Line a cup cake pan with liners this will make about 12 to 18 regular sized cupcakes depending on how much batter you place in the liners. careful not to overfill because the will come out misshaped. I like to use an ice cream scoop that is 1/2 cup in measure it give you cupcakes that are all the same size and appearance.
Place everything in the same blender pitcher and run on low for 30 seconds the turn up to high for 1 minute. stop and scrape down sides with a rubber spatula and pulse a few. times
1/2 cup chocolate chips
1/2 cup heavy whipping cream
Place chips and cream in a medium sided microwave safe bowl. Heat for 30 seconds then stir heat 30 seconds then stir until smooth, set aside.
Marshmallows (Swiss method meringue)
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
In a glass or stainless steel bowl over simmering water or a double broiler method. Heat egg whites mixture whisking the whole time until all the sugar granulates a melted. The whites will start to get fluffy and if you dip a teaspoon into the mixture and whip your finger over the back you will feel if there is any sugar that hasn’t melted yet. when all the sugar is melted remove from heat and pour into the bowl of a mixer. Whip until the whites are shiny and fully whipped leaving a trail from the whisk.
If you have a pastry bag you can pipe the meringue onto each cup cake. Then toast with a kitchen torch or place on a baking sheet and toast in the oven. Oven toasting at 350° watch the tops toasting until meringue is brown and perfectly toasted.