Alexandra the Toy Wonder shares with us TWO of her favourite winter-themed cupcakes in our February 2014 Playroom Video!
Here are the SUPER yummy recipes!
From the Williams-Sonoma Cookbook for Kids by Lisa Atwood, page 102 (available in-store, $23.95)
What You Need
½ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter
1 cup granulated sugar
2 large eggs, room temperature
¼ cup semi-sweet or milk chocolate chips
For the Frosting
½ cup butter, room temperature
½ cup powdered sugar
1 jar (7 oz) marshmallow crème
2 whole graham crackers
1) First prepare the ingredients
Preheat the oven to 350 F° (180° C). Line a 12-cup muffin pan with paper liners. In a small bowl, combine the cocoa powder with ¾ cup of very hot water. Stir until blended, then add the vanilla. Set aside. In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
2) Blend all the ingredients
In a large bowl, using an electric mixer, beat the butter on medium speed until shiny, about 20 seconds. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating until just blended after each addition. Beat the flour mixture into the butter-sugar mixture in 3 batches, alternating with the cocoa mixture in 2 batches.
3) Next, bake the cupcakes
Divide the batter evenly among the muffin cups. Sprinkle the chocolate chips evenly over the cups. Bake until a toothpick inserted into the centre of a cupcake comes out clean, 17-20 minutes. Transfer to a wire rack and cool completely.
4) Finally, frost the cupcakes
To make the frosting, in a large bowl, using an electric mixer on medium speed, beat the butter until shiny and smooth, about 2 minutes. Add the powdered sugar and beat until smooth. Beat in the marshmallow crème just until blended. Spread the frosting on the cupcakes. Place the graham crackers in a zippered plastic bag. Using a rolling pin, roll over the crackers to make crumbs. Sprinkle the crumbs evenly over the cupcakes. Serve at room temperature.
Did you know? The first recorded version of s’mores, the campfire favourite, was printed in the Girl Scout handbook in 1927.
From Dessert Designer, Creations you can Make and Eat! By Dana Meachen Rau (available in-store, $14.95)
White sparkling sugar
1 large marshmallow
5 chocolate melting wafers
1 wafer candy
2 chocolate pastels
1 piece orange taffy
1 red licorice whip
2 starlight mints
1) Frost the cupcake with a “cupcake swirl” by piping a circle around the edge. Continue the spiral shape into the centre. Lift the bag at the end to give your frosting a little peak.
2) Sprinkle the frosting with white sparkling sugar.
3) Place the marshmallow on a fork. Holding the fork in one hand, frost the marshmallow until it’s covered completely. Then sprinkle the marshmallow with sparkling sugar. Gently take it off the fork and place it on the cupcake.
4) Place the melting wafers in a small, zip-top bag. Leave the bag open and microwave on the defrost setting for 30 seconds. Squeeze the melted candy to one corner. If the wafers are not soft yet, microwave on defrost for 30 seconds more. With kitchen shears, snip off the corner of the bag.
5) On a piece of wax paper, pipe the melted chocolate into shapes that look like stick arms. Pipe a peace sign on the wafer candy. Let them dry for at least one hour, then put them on your snowman.
6) Add two chocolate pastels for eyes. Roll a bit of orange taffy into a nose and stick it on the marshmallow.
7) To make earmuffs, cut a small length of licorice whip and arch it over the top of the marshmallow. Glue one starlight mint on each side with a dab of frosting.
Here is what Alexandra's creations look like!
Let us know if you try these! We'd love to hear how they turned out!