Chocolate S'mores Cupcakes

I think Glorious Treats is just GLORIOUS!

They always post the most yummy recipes and pics!

Found this one tonight! Enjoy

Chocolate S'mores Cupcakes

Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
3/4 cup boiling water

Directions-
1.  Line muffin tin with paper liners. Heat oven to 350*F.
2.  In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3.  Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4.  Stir in boiling water (the batter will be thin, don't worry, this is right).
5.  Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
6.  Bake cupcakes for approximately 22-24 minutes.
7.  Cool completely on wire rack before frosting.

Recipe source- Adjusted slightly from Hersheys.

Marshmallow Frosting

2 (large) egg whites

1 cup sugar

6 Tablespoons water

1 Tablespoon light corn syrup

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1 cup miniature marshmallows

1 teaspoon vanilla extract

Directions-

1.  In a large heatproof bowl (the metal bowl of your electric mixer), combine the egg whites, sugar, water, corn syrup, cream of tartar and salt. 

2.  Set the bowl over (but not touching) simmering water in a saucepan and heat mixture, stirring constantly until the sugar has dissolved and the mixture is very warm to the touch (about 160*F), about 3 minutes. 

3.  Remove the bowl from the saucepan.  Using an electric mixer, beat on medium-high speed, about 2 minutes. 

4.  In a small bowl, microwave 1 cup mini marshmallows 30 seconds to 1 minute, until puffed, and starting to melt.

5.  Add marshmallows to mixture in electric mixer, reduce speed to low and add vanilla.  Continue beating (on low) until the marshmallows are melted and frosting is completely smooth (about 3-4 minutes).  Use frosting right away. 

Recipe source- Cupcakes by Shelly Kaldunski.

Assembly-

Frost cooled Chocolate Cupcakes with Marshmallow frosting.  I used a large french tip.  If desired, use a kitchen torch to brown the frosting.  Top frosted cupcakes with a piece of Hersheys chocolate, and a piece of graham cracker. 

*Note- The graham cracker gets a bit soft from the frosting.  If it's important to you that it be nice and crisp, I would try baking the graham crackers (in a single layer on a baking sheet) about 5 minutes in a 325*F oven to dry them out a bit.  I've never done this, but I will try it next time I make these.

Guava Cake

So I made a YUMMY guava cake on Sunday past! From scratch.

Fresh guavas had fallen overnight so I collected them, peeled and scooped out the seeds.  I them used the meat of the guava, washed them then diced them up.  Next I placed them in a pot of water (1 cup) with (5) tablespoons of brown sugar to create a sweet sauce.

I then looked up a guava cake recipe from www.foodnetwork.com (posted below):

INGREDIENTS:

• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup unsweetened applesauce
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 10 ounces guava paste, sliced

GLAZE INGREDIENTS

• 1 cup sifted powdered sugar
• 1 1/2 tablespoons milk or 1 1/2 tablespoons water or 1 1/2 tablespoons orange juice or 1 1/2 tablespoons lemon juice
• 1/2 teaspoon vanilla or 1/2 teaspoon coconut extract

Directions:

Prep Time: 15 mins

Total Time: 1 1/4 hr

1. 1. Preheat oven to 350 degrees F.
2. 2. Grease a 10-inch springform pan or ring mold.
3. 3. In a large mixing bowl, cream butter and sugar together.
4. 4. Add eggs, one by one, beating thoroughly.
5. 5. Add applesauce and vanilla, and mix well.
6. 6. Sift flour and baking powder together in a separate bowl.
7. 7. Gradually add flour mixture to butter mixture until fully blended.
8. 8. Spread half the cake batter in greased pan.
9. 9. Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
10. 10. Top with remaining cake batter, covering guava paste.
11. 11. Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
12. 12. Mix ingredients for glaze until smooth, and pour over warm cake.
13. 13. Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).

Read more: http://www.food.com/recipe/guava-cake-60794#ixzz1Rw4LYiFD

Happy 4th of July!

Happy Birthday America!

I found these cute "Sparkler" cupcakes on Better Homes website.

Here is the link:
http://www.bhg.com/recipe/cupcakes/sparkler-cupcakes/

The recipe is below:

Prep: 45 minutesBake: 20 minutesCool: 45 minutesStand: 1 hour 5 minutes

 

ingredients

• 1/2
  cup red candy coating disks
• 1/2
  cup blue candy coating disks
• 1/2
  cup white candy coating disks
• 2-1/2
  cups Creamy White Frosting or canned creamy white frosting
• 12
  Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
• Red, white, and blue sprinkles and/or jimmies (optional)
  
  
  directions

  1.Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)

  2.Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.

  3.Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

  Creamy White Frosting: In a large mixing bowl beat 1 cup shortening, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups powdered sugar, beating well. Add 2 tablespoons milk. Gradually beat in another 2 cups powdered sugar. Gradually add another 1 to 2 tablespoons milk until frosting reaches a spreading consistency. Makes about 3 cups.

  Confetti Cupcakes: Preheat oven to 350 degrees F. Line twenty-four to twenty-six 2-1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine one 2-layer-size package white cake mix, one 4-serving-size package instant cheesecake pudding and pie filling mix, 1 cup water, 3 eggs, 1/2 cup sour cream, and 1/3 cup vegetable oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping down sides of bowl occasionally. Stir in 1/2 cup red, white, and blue sprinkles or jimmies. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Makes 24 to 26 (2-1/2-inch) cupcakes.
  The perfect Independence dessert after all that grilling and dining!

Mini Banana Splits

Wow! Isn't this the cute thing ever! MINI BANANA SPLITS! found it on Bon Appetit's blog. 

These look yummy! And too cute not to try!

Read below what they posted:


A banana split is traditionally served in a boat dish--one long enough to fit a length-wise sliced banana and maybe a pound or more of ice cream, whipped cream, and cherries. Therefore it's one of the rare examples of getting to use the phrase "a boat load of ice cream" literally. Unfortunately getting to use that phrase literally may coincide with a sensation known as "overwhelming regret." Naomi from the blog Bakers Royale has worked up a solution to that problem. She takes one-inch slices of bananas and coats them in chocolate and sprinkles. Then she scoops out the centers, fills them with ice cream, and tops them with a dollop of whipped cream and a cherry. Naomi accomplishes two things with her miniature take on the soda fountain classic.

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/06/mini-banana-splits.html#ixzz1OiGYHNlT

Strawberry Cupcakes

Again, strolling the web and found the most beautiful, delicious recipe for strawberry cupcakes. Found it at: http://call-me-cupcake.blogspot.com/2011/06/strawberry-cupcakes-with-strawberry.html

Recipe below:

Strawberry cupcakes
Makes 12
Recipe adapted from Martha Stewart

•75 grams butter, softened
•230 g sugar
•1 large egg
•1/2 tsp vanilla powder
•150 g flour
•1 tsp baking powder
•85 ml milk
•120 g fresh strawberries, rinsed, hulled and chopped


Preheat oven to 350 degrees F/175 degrees C. Line one standard 12-cup cupcake pan with paper liners; set aside.
Into a medium bowl, sift together flours, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the egg and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.

Divide the batter evenly among the prepared cups so that each is about two-thirds full. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks

Strawberry buttercream

•5 large egg whites
•210 g butter, softened
•190 g sugar
•100 g coarsely chopped fresh strawberries

Pour egg whites and sugar in a clean and heat proof bowl. Put the bowl in a double boiler, the water should be simmering. Whisk the sugar end eggs constantly so they don't curdle. The mixture should be about 65 degrees celsius, about 140-150 degrees F. If you don't have a thermometer, just rub some mixture between your fingers. If the sugar is melted, it is done. Remove from heat, whip until white, fluffy and cool. This step can take up to 10 minutes. Start adding the butter, very slowly. Don't worry if the mixture looks curdled and soupy, it's easy to fix! If the buttercream is too cold, just put the bowl in a double boiler again for a few seconds and whip again. If it's too hot, just put it in the fridge for a few minutes and whip. Add strawberries to the buttercream and whip until smooth.


Just perfect. If you don't feel like making frosting, I bet a dollop of whipped cream would taste equally delicious.