CUPCAKE RECIPES for SENIOR PGA 2012
Gimme s'more cupcakes for the guys Marlena Boyd and Mark Mattern, MBA, CEC
The best part of these cupcakes and the “flame thrower you use to toast the top” Break out the tools guys! Yield 12 cup cakes
1 cup sugar 1 cup brown sugar (not packed)
1 3/4 cup flour 3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt 2 eggs 1 cup milk
1/2 cup vegetable oil 2 tsp vanilla
1 cup boiling water
1 1/3 cup coarsely chopped chocolate covered grahm crackers
1 1/3 cups mini marshmallows
METHOD: Preheat oven to 350 degrees farenheit. Combine all the ingredients in a KA mixer on low speed until fully incorporated. Sift dry ingredients on to a parchment paper or bowl then add to the into a mixing bowl. Add eggs, milk, oil and vanilla. Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl. Add the boiling water, and beat, just until blended. Fill muffin pans with 24 cupcake liners. The batter appears watery,its ok. Then Fold in the chopped graham crackers and marshmallows into the cupcake batter. Pour the batter into the liners. Bake for 20-25 minutes, until the center of the cupcakes spring back when lightly touched. Cool Create the frosting: Marshmallow Meringue Frosting • 4 egg whites • 1 c. sugar • ¼ tsp. cream of tartar • 2 tsp of vanilla extract :: Combine first 3 ingredients into the bowl of a KA stand mixer. Heat the mixture over a pot of simmering water, heating to 145 F for 10 minutes, whisking constantly. Remove from heat and beat on low until foamy and then on high for 8-10 minutes! add vanilla extract until blended well. Spoon the meringue on top of each cupcake. GET out the torche! Using the torche wave the flame over the meringue in a circle motion being careful not to burn just brown the topping (of course if your eat the black marshallmello at the campsite that you do whatever you want)
Legal stuff: ( blah, blah blah …we are not responsibility if you burn your kitchen to the ground- have fun)
Gimme s'more cupcakes for the guys Marlena Boyd and Mark Mattern, MBA, CEC
The best part of these cupcakes and the “flame thrower you use to toast the top” Break out the tools guys! Yield 12 cup cakes
1 cup sugar 1 cup brown sugar (not packed)
1 3/4 cup flour 3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt 2 eggs 1 cup milk
1/2 cup vegetable oil 2 tsp vanilla
1 cup boiling water
1 1/3 cup coarsely chopped chocolate covered grahm crackers
1 1/3 cups mini marshmallows
METHOD: Preheat oven to 350 degrees farenheit. Combine all the ingredients in a KA mixer on low speed until fully incorporated. Sift dry ingredients on to a parchment paper or bowl then add to the into a mixing bowl. Add eggs, milk, oil and vanilla. Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl. Add the boiling water, and beat, just until blended. Fill muffin pans with 24 cupcake liners. The batter appears watery,its ok. Then Fold in the chopped graham crackers and marshmallows into the cupcake batter. Pour the batter into the liners. Bake for 20-25 minutes, until the center of the cupcakes spring back when lightly touched. Cool Create the frosting: Marshmallow Meringue Frosting • 4 egg whites • 1 c. sugar • ¼ tsp. cream of tartar • 2 tsp of vanilla extract :: Combine first 3 ingredients into the bowl of a KA stand mixer. Heat the mixture over a pot of simmering water, heating to 145 F for 10 minutes, whisking constantly. Remove from heat and beat on low until foamy and then on high for 8-10 minutes! add vanilla extract until blended well. Spoon the meringue on top of each cupcake. GET out the torche! Using the torche wave the flame over the meringue in a circle motion being careful not to burn just brown the topping (of course if your eat the black marshallmello at the campsite that you do whatever you want)
Legal stuff: ( blah, blah blah …we are not responsibility if you burn your kitchen to the ground- have fun)
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