Strawberry S'more Cupcakes

strawberry cupcakeS'mores and cupcakes are two of the best dessert inventions in the history of desserts, so combining the two is simply genius. Add a kick of strawberry, and these strawberry s'more cupcakes are just irresistible. Plus they're pretty and make an impressive show stacked on a tiered cake stand.

I actually stumbled upon this recipe originally becuase the picture for it made my mouth water. Norwichnuts posted it on Flickr, and was nice enough to include the recipe as well. The original version is vegan, but you can substitute regular dairy products if you prefer.


Strawberry S'more Cupcakes

2 cups graham cracker crumbs
1/2 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup vegetable margarine, softened  (or butter)
1 cup packed light brown sugar
Egg Replacer for 3 eggs (or 3 eggs)
2 teaspoons vanilla extract
1 cup soymilk (or regular milk)
¼ cup balsamic vinegar
1/4 cup white sugar

¼ cup strawberry preserves
1/2 cup Ricemellow creme (or marshmallow creme)

4 tablespoons white sugar
1 1/2 cups vegetable margarine, softened
1/2 cup cocoa
1/2 cup soy cream  (or half and  half)
3/4 cup confectioners' sugar

Strawberries for garnish

Pre-heat oven to 350 degrees. Line muffin tins.

Combine the crumbs, flour, baking powder, and salt.

In a large bowl, cream the margarine and the light brown sugar until fluffy. Slowly beat in the egg replacer. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low. Whisk the sugar and balsamic vinegar together- add it to the batter and then pour into tins.

Bake for 25 minutes. Cool.

Cut out wedge in each cupcake and place a teaspoon of preserves, following with a tablespoon of Ricemellow- recap.

To Make Frosting: In a saucepan over medium heat, melt the 4 tablespoon sugar until it turns golden. Remove from heat, and add 4 tablespoons of the margarine, swirl. Whisk in the dark brown sugar, and place back on the heat.

Bring to a boil, stirring all the time. Add the cream, and bring back to a boil. Boil 1 minute, and remove from heat.

Place the confectioners' sugar in a large bowl, and mixing on medium speed, slowly drizzle in the cocoa mixture. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining 1 1/4 cups margarine, 1 tablespoon at a time. Beat until smooth, and chill frosting until ready to ice.

Scoop frosting on top of cupcakes and garnish with a berry.

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