I found S’more…

18 Jul

Okay so I found the recipe…sorry it took me so long to get it posted, but the hubby has been on holidays so we have been out and about enjoying summer and trying to keep cool in this ridiculous heat wave.

I found the original recipe at while I was looking for something else to make at Pastry Affair. The pictures made me drool a little and the squirrel made me laugh so I couldn’t resist trying to make it gluten free (you really need to read the post it is pretty funny).

So here is the recipe as promised:

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Graham Cracker Cupcakes
Adapted from Pastry Affair

1/2 cup butter, room temperature
1 cup sugar
3 eggs, separated, room temperature
1 cup sweet rice flour
10 gluten free graham crackers smashed (1 ½ cups of crumbs is the actual amount recommended but I didn’t have that much…there may even have been less than 10 crackers but…)
1 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk

Make sure your ingredients are room temperature.

Preheat the oven to 350 degrees F.

Using a stand mixer (you can use a regular electric mixer but your arm might get tired), beat the butter until it is fluffy, about 30 seconds. Add the sugar and beat together the butter and sugar until it is very light and fluffy, about 7-8 minutes. Seems like a while but trust me!

Add the egg yolks to the butter mixture one at a time, mixing between additions. In a small bowl, beat together the egg whites until they are voluminous and foamy using an electric mixer.

Using whatever method available to you (food chopper, processor or hammer, or box of crumbs) turn your crackers into tiny crumbs.

In a medium bowl, sift together the flour, graham cracker crumbs, baking soda, baking powder, and salt. Sifting is important to get rid of the larger graham cracker crumbs and to add air to the cupcakes. You will want as much air as you can get.

Add 1/3 of the flour mixture to the butter mixture and mix with a spatula. Add 1/2 cup of the milk. Mix. Add another 1/3 of the flour. Then add the rest of the milk, and the rest of the flour. Add the foaming egg whites and fold the mixture until just combined.

Scoop the batter into cupcake wrappers 3/4 of the way full and bake for 15-18 minutes, or until the cupcake tops bounce back when pressed. Cool completely on a cooling rack.

Marshmallow filling

Adapted from theKitchn (there is a recipe with the original cupcake recipe as well)

1 ½ cups Marshmallow fluff (or other marshmallow cream)

½ cup butter

½ cup shortening (the original recipe uses just shortening)

1 cup icing sugar

Pinch of salt

Mix all ingredients together in the bowl of a stand mixer until well blended.

Chocolate Glaze

You can follow the recipe in the above link to Pastry Affair, but I didn’t have any chocolate so I made a glaze.

2-3 Tbsp butter

2 Tbsp water

3 Tbsp cocoa powder

1 cup or so of icing sugar

1 tsp vanilla

In a saucepan on medium heat melt the butter and water together. Add  the cocoa powder and mix. Remove from heat and add the icing sugar slowly to avoid clumps, add vanilla.

Meringue Topping
4 egg whites
1 cup sugar

In a double broiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes.

Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form shiny, stiff peaks, about 5-8 minutes. Use immediately.

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To assemble cupcakes:

Using and apple corer or paring knife, remove the centre of your cupcake. Fill the whole with marshmallow filling. Cut the piece that was removed in half and stick back into the hole. Place a spoonful of chocolate glaze on top of each cupcake. Using a piping bag, pipe the meringue onto the top of the glaze. Place entire cupcake under broiler until tops are browned (you can also use a kitchen torch for this step if you have one). Enjoy!!

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