Anyway, to the cupcakes. I have been wanting my own torch for so long now (we’re talking years) so finally I decided to go out and buy one. Oh my cheesus this thing is so much fun. Probably a horrible idea for the person who sold it to me, but who cares! I can’t stop thinking of different ways to use it (some not food related but still) So yesterday I decided to invent my own recipe for S’more cupcakes and torch the fluff out of them. (ok the meringue recipe is not my own but there isn’t much you can do with it. I mean a meringue is a meringue). These cupcakes are actually super delicious and I definately plan on making them again. The cake itself came out a little dense, but I actually think it’s perfect for this particular cupcake. There is nothing light about a s’more anyway so the densness gives it a graham craker quality while the meringue gives it a light balance.
Directions for the perfect s’more, courtesy of Ham Porter, chubby ginger: “You stick the chocolate on the graham. Then, you roast the mallow. When the mallows flaming, you stick it on the chocolate and cover it with the other end. Then, you scarf.”
- 2 sticks of unsalted butter
- 2½ cups sugar
- 5 eggs
- teaspoon of vanilla
- 12 oz. sour cream
- 1 tablespoon baking powder
- 1 pinch of salt
- 3 cups cake flour
- 1 teaspoon cinnamon
- 4 cinnamon graham crackers (blended in a coffee grinder)
- *Chocolate Ganache
- *Meringue Icing
- For the cupcakes:Preheat the oven to 300. Begin like every other cupcake, cookie or cake recipe and cream the butter and sugar together until fluffy and nice. then add the eggs one at a time until even fluffier. Then add the vanilla.
- Combine the flour, baking powder and salt in a separate bowl. Beginning with the dry mixture, rotate incorporating the dry and the wet (sour cream) until just combined *remember to always end with the dry ingredients) About 5 turns
- With a spatula, gently fold in the graham crackers and cinnamon.
- Bake for 30-33 minutes
- For the Meringue Icing: Whip together 1 cup white sugar, ⅓ cup water, ¼ teaspoon cream of tartar, 2 egg whites, and 1 teaspoon vanilla extract until stiff peaks form.