Category: Dessert
Smore Cupcake - TastyPlanner.com
Chef: Lynds
S’more cupcake. A graham cracker inspired cake – or at least a cake that tastes like graham crackers do, in my mind. A thick and smooth meringue. A deeply flavoured chocolate ganache coating.
Recipe Source: http://www.foodbeam.com/200...
Ingredients
160g flour
3/4 tsp fleur de sel / maldon sea salt
1 1/4 tsp baking powder
1/8 tsp cinnamon
60g butter, at room temperature
85g light brown sugar
one egg
1 tsp vanilla extract
160g milk
one egg white
75g caster sugar
2 tbsp water
150g double cream
150g dark chocolate
Instructions
makes 6 jumbo cupcakes, or 9 small ones
for the cupcakes
Preheat over to 170°C.
Mix the flour, baking powder, salt and cinnamon in a bowl.
Cream together the butter and sugar. Beat in egg, until fully incorporated; and the vanilla extract. Add the flour mixture in three batches, alternating with the milk.
Divide batter evenly among the paper cups. Bake for 20 minutes or until skewer inserted into centre of the cupcakes comes out clean.
Cool on wire rack before frosting.
for the meringue
Beat the egg whites with a pinch of salt at slow speed until the foam throughout, gradually increase the speed to fast, and beat to soft peaks. Turn the machine to slow as you complete the sugar syrup.
Bring the sugar and water to 115°C.
Beating the egg whites at moderate speed, pour the boiling syrup into them. Increase the speed to high, and beat until the bowl is no longer hot (it should still feel slightly warm). Pipe the meringue onto the cupcakes and smooth it with a spatula to form a neat dome. Chill while you get on with the ganache.
for the ganache
Bring the cream to a rolling boil. Mix in the chopped chocolate off the heat. Allow to stand for a minute, then mix until smooth.
Transfer to a small bowl and dip the cupcake tops.
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