I apologize again for a lack of posts, I am making it my goal to be adamant about posting as I am taking a year off from school. I have moved from the beautiful Southern California to the much warmer state of Arizona. Pending everything works out as planned, I will be here for the next few years, so my cupcake adventures are going to be taking me to a few different locations. I look forward to searching for any and all cupcakeries within the area and may even travel a little more to find different places. I look forward to going back home on occasion to find other places that might have popped up while I've been living here. I applied for a job at Sprinkles Cupcakes, but unfortunately was not hired. At least I won't feel guilty eating other cupcakes now. Fortunately, Sprinkles is still within driving distance when I need a cupcake fix.
But enough about me, back to the cupcakes! I decided I'd make a welcome home cupcake for my roommates the first week that I was here. I asked what they would like, and they picked a S'Mores cupcake. I had made one from the Martha Stewart Cupcakes book before, so I decided to try something a little different. I found a recipe on Bakerella that looked devine. I blame the heat for my lack of photographs during the baking process, but I feel that Bakerella does a pretty accurate job. I decided that rather than topping them with a plain marshmallow, I'd make my own marshmallow fluff instead for a frosting and that I'd use more of the chocolate ganache glaze. You can't say no to more chocolate. I'll include the marshmallow fluff recipe below. I'm pretty sure my roommates and their friends enjoyed them because they were gone within the next two days. At least I know I'll have welcome recipients of my cupcakes to try out new recipes!
1 envelope unflavored gelatin
1/3 cup plus 1/4 cup cold water
1 cup sugar
1. In a mixing bowl, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
2. Heat remaining 1/4 cup water and the sugar in a saucepan over medium-high, stirring until sugar is dissolved. Stop stirring; clip a candy thermometer onto side of pan. Boil syrup until temperature reaches the soft ball stage [238 degrees Fahrenheit], brushing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Remove from heat; add syrup to softened gelatin. Whisk mixture by hand to cool, about 1 minute, then use an electric mixer to whisk on medium-high speed until soft, glossy peaks [but not dry] form 8 to 10 minutes. Use immediately.