So baking is just what I've been doing.
I'm not sure if what I'm about to say applies to everyone, or just to my own life but this is my story. Every single time I have plans to do something outdoors....it rains. Every time.
For instance, I had a wind-up for Kids Zone yesterday....and it rained...and rained....and rained some more. But don't even worry! I brought the outdoors indoors with some cupcakes!
I've done s'more cupcakes before (here is a link for y'all), but what s'more is complete without graham crackers?! So here's my newly done s'more cupcakes (complete with graham crackers).
Saturday was a rainy day...as was Thursday, Friday, Sunday, and today. But Saturday was also a baking day! But not a typical baking day for me...I bake solo. My cupcakes, my kitchen: mine. But on Saturday I had a guest baker join me! Ha, that sounds professional. My boyfriend assisted me in baking these beauts. Well, I'll tell you a secret if you promise not to tell anyone. I did most of the baking, he just made the messes.
No, I'm just kidding. It t'was a grand ol' time. And they turned out incredibly well, so I shall share the recipe...okay maybe just the technique because there isn't really a recipe.
I got the idea from the Martha Stewart S'more Cupcake recipe....but her chocolate cupcakes are super complex and the marshmallow frosting was even more time consuming, so I improvised. But I used her graham cracker crust recipe.
These cupcakes are super neat when you unwrap them! There's a graham cracker crust on the bottom of the liner, followed by chocolate chips, followed by chocolate cupcake, followed by more graham cracker crumbs, followed by a marshmallow.
For the crust, I used this recipe:
- 1 1/2 cups graham cracker crumbs
- 1/4 cups sugar
- 1/3 cups melted butter
*...and that's about it.
I guess you could just make the cupcakes right in the pan without liners, but for convenience I used liners.
*Make sure to pre-heat your oven to 350*F before you start this.
*Scoop a bit of the crust crumbs into each liner and squish 'em down with a spoon...or your fingers.
*After that I (well, technically we) sprinkled some chocolate chips to cover the crusts in each liner.
*Pop these guys into the oven for five minutes
*Remove the pan from the oven and scoop the cupcake batter ontop of the crust and chocolate
*Sprinkle some of the crust crumbs over the batter
*And pop 'em back in the oven for a few minutes less then the baking time of the recipe
*When the cupcakes are done, remove them from the oven and rest a marshmallow on top of each one (For mini's I used half of a regular size marshmallow, and a whole one for regular cupcakes)
*And back in the oven one more time! For about 3 minutes, until the marshmallows start to puff up
*Take them out of the oven for the last time and squish the marshmallows around to cover the cupcake
*If you want to brown the tops of the marshmallows, broil them for a few minutes. But watch them carefully so they don't burn!
|Without and with marshmallow|
Remember how I said they look cool? This is kinda what I mean ^^ The layers make the cupcakes look sweet and each cupcake is unique which is cool too.
Well I hope you're enjoying the weather. Cold, rainy, hot, windy, sunny, snowing, whatever you have: take advantage of it!