Lazy, rainy Sundays… what could be better than being with your favourite people creating scrumptious memories! For this recipe Sandy and I combined our love of baking with our good friend Sam and our sublime photographer Rach. It was so much fun to be sharing a laugh (listening to the soundtrack from Frozen) in the kitchen whilst stuffing our faces with sugar and butter.
So S’mores what could go wrong…. bisuity base, layered with chocolate muffin and a meringue frosting. (Recipe developed from Bakerella)
Begin with the biscuit base. Preheat the oven to 180 degrees. Line 12-cup muffin pans with cup cake liners.
Time to let out all your anger by crushing up the marie bikkies. ☕Then in a medium bowl mix the crumbs with the sugar and add the melted butter until the mixture is well combined.
Place 1 tablespoon of the mixture into each cup can holder. Press the crumbs flat into the liner using your fingers. Sprinkle about 2 teaspoons of chocolate over each crust. (Reserve remaining marie bikkie crumbs and chopped chocolate to top the cupcakes before baking.)In a medium bow, mix together crumbs and sugar. Add melted butter until well blended and no dry crumbs remain.
Bake crusts for 8 minutes. Remove the pans and let crusts cool for at least 5 minutes before adding cupcake batter.
Combine eggs, milk, oil and vanilla in the bowl the mixmaster fitted with a paddle . Add sugar and mix until combined. Then add flour mixture. Blend at low and then increase to medium. Beat for 2 minutes until blended and smooth.😉 Remove bowl from stand and add boiling water🔥 Gently stir with a wooden spoon until smooth. Don’t get worried the batter will be thin. Then let batter rest for 15 minutes and stir again gently before putting it in the liners. Fill liners with prepared crusts three-quarters full with batter. Sprinkle with the rest of the chocolate and graham cracker mixture. Bake for about 16-20 minutes until done. Cool in pan
for 5 minutes and then remove to a rack to cool completely.In a large bowl, sift togeth
er flour, cocoa, baking powder, bakingsoda and salt. Then set it set aside.
✨Now comes the delicious part the meringue.✨
So first you beat the egg whites till light and fluffy and there is a soft peek. Then you add in the sugar and beat for a while. then finally add in the cream of tarter and the fun really begins
THE BLOW TORCH🙌
You must use a piping bag and when piping make huge big tall swirls because this icing is to delicious for words. Once you have made a swirl use the blow torch and bowl evenly around the cup cake for a gorgeous finish.
Serve these lovely straight out the oven as after a few days the icing will shrink 💗
Lots of LOve,
Susie and Sandy
Sam our guest baker
Rachie our fabulous photographer
💛 💙 💜 💚 💗