I hope you all have not forgotten me for I have not forgotten you. I have been away for quite some time as a result of moving, starting college once again, and chasing a toddler. All of this silly adult stuff left me little to no time to bake and without anything baked I simply can’t write…or at least I can’t write anything interesting. So I suppose Memorial Day is a good time to return to all those who have not forgotten the work of this website despite my long absence.
Although Memorial Day weekend is a U.S. national holiday to remember our loved ones who have passed away it has also become a weekend full of family get-togethers, barbecue’s, camping, and traveling. One of America’s favorite classics usually makes its grand debut around this time each year and continues through the rest of the summer. You will find it featured on t.v. shows, local eateries, and in your newspaper circular hosting sales of the items that go into making the classic. What is it you ask??? Why the S’more. S’mores are a classic all-american summer favorite and although this post is not about s’mores it does have two of its main components.
As much as I love s’mores they are very messy and especially in 90 degree heat the chocolate part of the s’more deteriorates rapidly. I sought after a travel-friendly pastry that would be inspired by the s’more without the messy chocolate. Also I do so much with chocolate it is nice to take a break from it every now and again. Oh and don’t worry, I have no plans on boycotting chocolate. Chocolate and I have a long-standing relationship I would never dare break.
So without chocolate that leaves graham crackers and marshmallow. The graham crackers are always the base of a s’more so in this recipe they are also used as the base. By grinding the graham crackers in a food processor I created a graham-like flour that bound the cupcake batter together pretty well on its own, which made the addition of flour minimal. The amount of graham cracker “flour” not only held the batter together but also leant a subtle sweetness and hearty graham flavor. With the base so perfect the topping also had to be perfect. What better way to incorporate the marshmallow of the s’more into a rich and creamy marshmallow frosting. The rich marshmallow frosting meshes so well with the graham cake it is no wonder the match has been loved by so many for so long. If only the chocolate was invited to the party…maybe next time.
Graham Cracker Cupcakes with Marshmallow Frosting
Graham Cake Ingredients:
- 17 whole Graham Crackers; broken into smaller pieces
- ¼ cup All-Purpose Flour
- 1½ tsp. Baking Powder
- Pinch of Salt
- ¾ cup Whole Milk
- 1 tsp. Vanilla Extract
- 1 cup Granulated Sugar
- 4 tbsp. Unsalted Butter; softened
- 4 tbsp. Shortening
- 3 Eggs; separated
- 1 recipe Marshmallow Frosting; recipe follows
Marshmallow Frosting Ingredients:
- 1 cup Unsalted Butter; room temperature
- 1½ tsp. Vanilla Extract
- 1 (7 ounce) jar Marshmallow Creme
- 2 cups Confectioners’ Sugar; sifted
- 2 to 4 tbsp. Light Cream or Milk
Formula:
- For the cake: Adjust the oven rack to the middle position and heat to 350°. Line a 12-cup muffin tin with liners. Grind the graham crackers, flour, baking powder, and salt together in a food processor until fine. Set aside. Whisk milk and vanilla in a measuring cup and set aside as well.
- With a stand mixer set on medium-high speed, beat the sugar, butter, and shortening together until light and fluffy. Beat in the egg yolks, one at a time, until combined. Reduce the mixer speed to low and add a portion of the graham cracker mixture, leaving enough for 2 more additions. Following the first addition of the graham mixture, add half of the milk mixture, followed by another addition of graham mixture. Add the remaining milk mixture followed by the final addition of the graham mixture. Mix until all is well incorporated.
- With a clean mixing bowl and electric hand mixer (you can alternatively whisk by hand or clean the stand mixer bowl if you do not own a hand mixer), beat the egg whites on medium-high until soft peaks form. Whisk 1/3 of the whites into the cake batter, then gently fold in the remaining whites. Divide batter evenly into prepared muffin tin, filling each liner ¾ full. Bake cupcakes 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in muffin tin 5 minutes then transfer to a wire rack to cool completely.
- Once the cake has cooled completely prepare the frosting. For the frosting: In the bowl of a stand mixer, or with a hand mixer, beat the butter on medium-high speed until smooth and creamy. Beat in the vanilla extract and marshmallow creme until well combined. Reduce the speed to low and gradually add the confectioners’ sugar. Scrape down the sides of the bowl as needed until all of the confectioners’ sugar has been added and the mixture is incorporated. Add 2 tbsp. cream or milk. Turn the mixer to high speed and beat the frosting until light and fluffy. Add more cream or milk if necessary until the proper piping consistency is achieved. If too much cream or milk is added, you can add more confectioners’ sugar by tablespoons until the proper consistency is reached.
- Pipe marshmallow frosting onto cooled cupcakes using a large star tip. Top each cupcake with a broken piece of graham cracker. Serve
Honeybee's Patisserie 