Sun 4 Jan 2009
My 8-year-old niece B. was chatting to me last night about toasting marshmallows on a recent camping trip with her family. Now, I must confess, I do have a weakness for the toasted marshmallow. Crispy on the outside and soft, warm and gooey on the inside. Just perfect.
Once we started talking about marshmallows, it was not long until I had visions of rich s’more treats. Now that is a mouth-watering combination!
With this camping inspiration in mind, it seemed only fitting to bake Hi-hat cupcakes with my niece, B. So this morning we whipped up a batch.
The result? A deliciously moist chocolate cupcake covered with fluffy meringue then dipped in glistening chocolate. There was no Graham cracker in sight but a perfect blend of chocolatey and marshmallowy goodness!
However, for the cake, we substituted the One-bowl cupcake recipe from the Martha Stewart Baking Handbook. This recipe really is so versatile. It is perfect for cupcakes (1/2 recipe made 1 dozen regular sized cupcakes plus ½ dozen mini cupcakes), and works beautifully for layer cakes as well as sheet cakes. I have used this recipe a multitude of times – it is a great backup.