Bread Recipes
S'More Cupcakes
Yield: about 15 to 18 (2 3/4 inch) or 3 to 4 dozen (1 7/8 inch) cupcakes
Ingredients
- 1 cup fine Graham cracker crumbs
- 1/2 cup sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/4 cup butter (at room temperature)*
- 1/4 cup shortening (at room temperature)
- 1 cup granulated sugar
- 2 eggs + 1 egg white**
- 1/2 teaspoon vanilla extract
- About 18 marshmallows, each cut in half, divided
- About 4 plain milk chocolate candy bars, unwrapped, broken into individual squares and divided
Instructions
- Sift together the first 4 ingredients; set aside.
- Heat oven to 375 degrees F.
- In a medium bowl, cream butter and shortening together thoroughly until smooth.
- Gradually add sugar, beating until light and fluffy.
- Add eggs and egg white, beating well after each addition.
- Beat in vanilla extract.
- Stir in dry ingredients, mixing well.
- Spoon batter into muffin pans (2 3/4-inch diameter or 1 7/8 inch diameter) lined with paper baking cups, about one-third to one-half full. Insert a marshmallow half or miniature marshmallow into each; top each marshmallow with 1 to 2 chocolate
candy squares.
- Bake for about 18 to 20 minutes (about 12 to 15 minutes for 1 7/8-inch diameter cupcakes) or until done.
- Remove from oven.
- Top each hot cupcake with an additional chocolate candy square and then a marshmallow half or miniature marshmallow.
- Broil, about 6 to 8 inches from heat source, just until marshmallows melt and turn a light brown on top.
- Remove cupcakes from oven and allow to cool before serving.
Notes
* May omit butter and/or shortening, if desired; add 1/2 to 1 cup Smucker's Shortening & Oil Baking Replacement to batter.
** May omit eggs, if desired; add the equivalent in egg substitute of 2 eggs, i.e., Egg Beaters, to batter. Do not omit egg white.
Use miniature marshmallows for 1 7/8 inch diameter cupcakes. Do not cut each in half.