"Please, Sir, Can I Have S'more?" Cupcakes

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"Please, Sir, Can I Have S'more?" Cupcakes

anatomy of a cupcake

I entered these s'more cupcakes into the Cupcake Camp Montreal baking competition and was a finalist for Amateur Design. I spent weeks working on these cupcakes to make them just right, changing around ingredients, varying the method of the recipe, mixing up the design. Five well thought out batches later, I came up with these. The perfect flavors of a s'more in a cupcake form. And it tastes just as good as it looks. Believe me.

please, sir, can i have s'more? cupcake

I often find baking can be quite the adventure. Like when you want to a make a large batch of meringue using 16 eggs and it won't stiffen because you got the teeeeniest bit of egg yolk into the whites. You thought you fished it all out with a spoon, but when you give up on your hopeless meringue after 20 minutes of beating it on high, you realized that maybe you hadn't. So the 16 egg whites go down the drain. And then, after making it right, you suddenly have 32 egg yolks sitting in your refrigerator (what on earth am I going to do with 32 egg yolks?!).

s'mores cupcake sun

Or sometimes a squirrel steals your spatula. That happens too. Like when you set a pot of chocolate on the balcony to cool down for just a minute and a squirrel comes by, plucks up your spatula, and walks off whistling a little tune. Well, maybe not whistling, but he did look oh so smug. Even left a shiny little chocolate trail, squirrely footprints and all. I hope he realizes that spatula won't keep him warm at night.

mysteriously missing spatula

He came back later to taunt me. He brought a nice girl squirrel over to lick up his fancy chocolate mess. I imagine this was quite the hot date. I just hope I don't have little squirrels coming back to steal more of my utensils in the spring. Spatula thief.

squirreltwo squirrels

This s'mores cupcake features a graham cracker cupcake absolutely stuffed with a marshmallow creme, covered with a decadent dark chocolate, and topped with a toasted marshmallow meringue. All of the necessary and proper components are present (and are in the correct quantities!). The cupcake is light and, since its made of graham crackers, it tastes of graham cracker just like it should. The marshmallow filling is dense, sticky, and wonderful. I ate some of the dark chocolate straight from the bowl. And the marshmallow meringue honestly tastes like campfire marshmallows. Even if you burn it, it still tastes delicious (just try not to start a fire with these though).

please, sir, can i have s'more? cupcake

Although these cupcakes are involved, they are well worth the effort and can bring campfire s'mores back into the fall season (or any season for that matter).
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Cupcake Camp Montreal 2010

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so many cupcakes

I participated in Cupcake Camp Montreal this year! Cupcake Camp Montreal is a charity event, raising money through cupcake donations and those who will pay to eat them. This year's charities were Kids Help Phone and La Tablée des Chefs, both worthy causes. Almost 21,000 cupcakes were donated and thousands came to gobble them up (so much so that over 4,000 people had to wait outside in the cold to get in!). Over $31,000 was raised, making Cupcake Camp Montreal a rousing (and tasty) success!

cupcake, cupcake, cupcake
cupcakes galore

There were crowds and crowds of people on sugar highs, so navigating through the tables of cupcakes was a challenge. Claustrophobics beware! But if you are willing to face the hoards of people, you will have one sweet, sweet reward. I couldn't get over how many cupcakes were in one place at one time. And how are you supposed to choose which to eat? Impossible! I managed to find a few to devour (after a long and thorough search for the best). Absolutely a deliciously worthwhile time.

which would you choose?
so many cupcakes

Cupcake Camp Montreal wasn't only a giant bake sale, it was also a baking competition! I donated 50 cupcakes for the cause and entered my cupcakes into both the Amateur Taste and Amateur Design categories. The cupcakes are subjected to a preliminary round of judging by a panel of qualified cooking instructors. Those that survive the cut are then judged by a panel of celebrity judges, including the likes of Chuck Hughes, Nadia G, Ricardo Larrivée, and Patrice Demers. Guess who made the cut for design?

My cupcake is aptly named the "Please, Sir, Can I Have S'more?" and features a graham cracker cupcake stuffed with marshmallow filling, covered in dark chocolate, and topped with a toasted marshmallow meringue. Isn't that a mouthful? For now I'm just going to tease you with the photograph (but the recipe will be coming soon so you can stop your protests of outrage).

judge's table

The finalists were placed on a special judging table and laid out for all to see. I was shocked to find mine among them (but oh so proud on the inside). It's right there in the middle! I even posed for a picture with it. Don't judge. You'd do the same.

right smack in the middle
posing with my cupcake

The design finalists were all so gorgeous. You could tell people spent a lot of time getting them just right.

amateur design finalists
montreal themed cupcakes

I didn't win, but I was just happy to be named among the finalists. I was also happy my friends (and fellow cupcake supporters) had counted themselves among the attendees (though I imagine it wasn't

too

hard to accept an invitation to an absolutely indulgent cupcake extravaganza).

cupcake eaters
cupcake eaters

Raspberry Vanilla Bean Creme Brulee

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raspberry vanilla bean creme brulee

I just so happened to have twelve egg yolks just lying around. Yes, egg yolks. Yes, twelve. I never have this problem (but you'll find out why real soon, I promise). Usually I'm left with half a dozen egg whites, with no cravings for angel food cake or omelettes, so they get stashed in the freezer and never emerge again. My freezer is where egg whites go to die. But an excess of egg yolks? This is such a good problem to have. The most decadent desserts require these. And oh how I love decadent desserts.

raspberry vanilla bean creme brulee

Can you name something more decadent than creme brulee? Exactly. Creme brulee is near the top of that glorious decadent dessert list. And so, it needed to be made.

cracking the top

My friend Victor gave me some vanilla beans out of the kindness of his own heart. I've never actually held a vanilla bean in real life, so I was really excited. Almost too excited. Like any good cook, I sat and watched youtube videos on how to properly cut vanilla beans. I only got vanilla seeds up my nose once (don't ask). The flecks of vanilla in the dessert are so appealing and the taste is fantastic. I just might have to throw caution (and cash) to the the wind and buy vanilla beans more often.

raspberry vanilla bean creme brulee

This raspberry vanilla bean creme brulee is so smooth in texture and taste. The raspberries almost melt into the custard. The flavors of the vanilla and raspberry meld together so perfectly, you might imagine that they are not two separate flavors, but one. Everyone's favorite part of a creme brulee is cracking the sugar crust (and if it isn't, it should be) and this creme brulee is no exception. The sugary crust provides the perfect contrast to the silky smooth texture of the custard. You know you want to eat this.

creamy center
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