smores cupcakes


smores cupcakes By i-heart-baking
smores cupcakes – graham cracker crust, chocolate cake, and toasted marshmallow frosting

Inspired by i-heart-baking‘s delicious looking cupcakes, we put together this recipe for toasted marshmallow frosting.  Michelle used toasted marshmallow frosting on her s’mores cupcakes pictured above, but we think this recipe would be amazing on lemon or even pink champagne cupcakes. Of course, you’ll likely have a sticky marshmallow mustache when you bite into one, but that’s half the fun!

Ingredients:

12 large marshmallows
1 cup granulated sugar
2 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 teaspoon pure vanilla extract

Chop marshmallows into quarters and set aside.
Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler.
Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form.
Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed.
Pipe onto cupcakes while the mixture is still warm.
Toast the tops lightly with a culinary torch.


Comments

kveenhof Says... 11 Jun 2013 , 10:45am

how many mini cupcakes would this cover?

gramiecakes Says... 11 Jun 2013 , 11:39am

how well would this hold up in a warm setting? Does the frosting hold its shape?

LeanneW Says... 11 Jun 2013 , 1:41pm

This recipe will generously frost 12 standard cupcakes, you might be able to do 24 if you had a light hand when applying the frosting. How does this translate into mini cupcakes? You'll be able to frost double the amount, so 24 generously frosted mini cupcakes.

LeanneW Says... 11 Jun 2013 , 1:47pm

You won't have any issues with melting in warm temperatures as there is no butter or shortening. Although, if it's hot, you may see some sticky sweating from this frosting.

justsweet Says... 12 Jun 2013 , 8:57am

Looks great, the frosting is shelf stable - cupcakes can stay out for a few days with frosting? thank you

Lyoshka Says... 13 Jun 2013 , 5:50am

I, too, am wondering how stable the frosting is? need it to stand up to July heat for a few hours. ALso, is it a good idea to freeze it before hand? thanks!

LeanneW Says... 14 Jun 2013 , 3:14pm

Honestly here in Seattle it never gets hot enough for me to worry about it. I imagine if you kept them out of the sun they would be fine. I would try and minimize how long they'll be in the heat though. I recommend only having them out for 2 hours or less. I'm pretty sure you'll have sweating if you freeze and thaw them.

kveenhof Says... 21 Jun 2013 , 1:45pm

how would this taste with a drop or two of liquid smoke? do you think it would give it that "campfire roasted" flavor?

ellentwn Says... 13 Aug 2014 , 10:10pm

They look great, thanks for posting the recipe. Can't wait to try it.

kfhaggerty Says... 18 Feb 2015 , 1:02pm

Do you just stir in the marshmallows, or do you have to actually beat the mixture again after the marshmallows start to get melty?


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