Monday, October 20, 2008
Our weekend of giving back didn't end at the Vendys; afterward, I had to get home to finish making cupcakes and my early wake-up for frosting duties, all for Cupcakes Take the Cake's Cancer Cares Cupcakes for a Cause Bake Sale. Brownie had had an early taste of the s'mores cupcake earlier in the week and, to my delight, voted them delicious.
The idea came about while bored at work one day. I've seen the various interpretations of the s'more in cupcake form throughout the city, but none seemed to have a true graham cracker sandwich with marshmallow and chocolate. There was nothing revolutionary about it, just my interpretation of a s'more in cupcake form. I chose the Cocoa Devil's Food Cake and Seven-Minute White Icing, both from Joy of Cooking, and a graham cracker crust. I will say that one key element for both the devil's food cake and the icing is to have all the ingredients at room temperature prior. I was originally going to go with a Fluff frosting, but Silly's mom, who is infinitely better than me in the kitchen, ix-nayed that. "Make seven-minute. It's basically fresh marshmallow." As usual, she was right. Once all was assembled, it was time to burn, baby burn, with help of Bez's blow torch. After all was said and done, my house smelt like burnt sugar by 11am. Delicious.
Cocoa Devil's Food Cake, from Joy of Cooking, 75th Anniversary edition © 2006
2 c sifted cake flour
1 tsp baking soda
1/2 teaspoon salt
2 c sugar
1 c buttermilk or yogurt
1/2 c nonalkalized cocoa powder
1 tsp vanilla
1/2 c unsalted butter
2 large eggs
Preheat oven to 350°F.
Whisk together in small bowl: cake flour, baking soda, and salt.
Whisk together in a separate bowl: 1 cup of sugar, buttermilk or yogurt, cocoa powder, and vanilla.
Beat butter in large bowl until creamy, about 30 seconds.
Gradually add the other cup of sugar and beat on high speed until light and fluffy, about 3 to 5 minutes.
Beat in eggs, one at a time.
On low speed, add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beating until smooth and scraping the sides of the bowl with a spatula as necessary. Spoon into baking cups. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Makes about 28 cupcakes.
Seven-Minute White Icing, from Joy of Cooking, 75th Anniversary edition © 2006
3 large egg whites
1 1/2 c sugar
1/3 c cold water
1 tbsp light corn syrup
1/4 tsp cream of tartar
1 tsp vanilla
Combine all ingredients, except for the vanilla, in the top of a large double boiler or heatproof bowl and beat until thoroughly blended.
Set over rapidly boiling water. Beat constantly with a hand-held mixer at medium-high speed, or with a wire whisk, until the mixture stands in stiff peaks, about 7 minutes. Remove from heat.
Add vanilla. Continue beating until the icing is cooled to room temperature.
Use at once. Makes about 3 cups.