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 CauseBake 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.
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.