Over the next 12 days we will share great ideas for you to use on a picnic or a BBQ. These recipes and crafts are just in time to help you celebrate Memorial Day and kick off summer with a bang.
We created a GREAT cupcake just for this occasion! Coffee S’mores Cupcake This is a fun dessert to add to any summer picnic. Great for adults and kids of all ages. Make sure to check it out and come back every day to see the other summer goodies we have for you. The linky below has a link to each of the blog posts that is part of this event.
Give Me Some of Those S’more Cupcakes.
This cupcake must have been made in heaven. If not whoever came up with this recipe just landed from heaven. What could be better than a S’more cupcake with a taste of coffee. It is like summertime sitting around a campfire with two of the worlds best inventions, S’mores and coffee.
4 egg whites
1 1/2 C sugar
3/4 C soft unsalted butter
2 3/4 C flour
4 tsp baking powder
3/4 tsp salt
1 tsp vanilla
1 tsp almond extract
1 C milk
2 Tbsp of Coffee grounds
-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
-Using a stand up mixer, beat the egg whites until foamy.
-Add 1/2 C sugar… continue to beat until the combination forms peaks.
-In another bowl.. cream the butter and sugar until light and fluffy.
-Alternate the flour and milk, using 1/3 of it at a time, mix after each addition.
-Add the vanilla and the almond extract.
-Add the fresh coffee grounds.
-Mix in the egg whites and sugar combination gently. Mix to make sure all ingredients are combined.
-Fill the paper lined cupcake tins 3/4s full.
-Bake on 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10-15 minutes.
1 C soft unsalted butter
4 + C powdered sugar
4 TBSP heavy whipping cream
3 drops marshmallow extract
1 graham cracker, crushed.
-Cream the butter and powdered sugar until light and fluffy.
-If doesn’t cream add the heavy whipping cream.
-Be patient as this takes a while.
-Continue to beat to make sure the frosting can make and keep a stiff peak.
-If your frosting can’t make and keep a stiff peak add more powdered sugar 1/2 C at a time.
-Add the marshmallow extract.
-Mix well to thoroughly combine all ingredients.
-Make sure that the frosting can make and hold a stiff peak.
-Scoop the frosting into a pastry bag with a large tip.
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost the cupcakes.
-Drizzle the frosted cupcakes with chocolate sauce.
-Placing a graham cracker into a ziplock bag use a rolling pin to crush the graham cracker into crumbs.
-Sprinkle the graham cracker crumbs over the top of the frosted cupcake.