Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.

But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!


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Shhh... if you know us please get to know our blog names! Thanks, Mother Goose!

Sunday, December 6, 2009

SMORE Cupcakes!

I have been on a kick of graham crackers and melted chocolate with marshmellows. The recipe of s'more cookie bars was good but this hit the spot completely! HOLY YUM!! The gooey marshmellow and the decadent chocolate that bursts into your mouth when bitten into along with the slightly charred taste of the seven minute frosting had my eyes rolling to the back of my head. I re-iterate, HOLY YUM!

Graham cracker cupcake batter. Batter recipe that I decided on was taken from
Vanilla Garlic.

Makes 36 cupcakes / 350 F oven
This is the recipe doubled. You may cut in half if you need less.
What You’ll Need...
1 cup of butter, room temperature
2 cup of sugar
6 eggs, room temperature
2 cup of milk
2 cup of flour
3 cups of graham cracker crumbs
2 teaspoons of baking soda
2 teaspoons of baking powder
1/4 teaspoon of salt

What You’ll Do...
1) Beat the butter for about 30 seconds until well creamed.
Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.
2) Add the eggs, one at a time,
being sure to beat for 30 seconds for each egg.
3) Place graham crackers in a food processor or in a plastic bag and crush into small crumbs and powder. (We put them in a blender)
4) Sift together the flour, graham cracker crumbs, baking soda and powder, and salt. Add about 1/4 of the mixture to the butter mixture, then add some of the milk. Continue to add the ingrdients in a dry-wet-dry method, ending with the dry. Continue to mix until just combined.
5) Scoop into cupcake papers and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean. Batter will be thick.
The recipe found and taken from here.
Once cooled scoop out a small amount of the center. I used 1/4 of a tsp measuring spoon and scooped out the center.

1 12oz bag of semi sweet chocolate chips.
1/2 cup milk
1/4 cup hershey syrup
I knew I didn't want to just put a hershey bar or kiss in the center because I wanted the chocolate to always remain in a slightly liquid state. So, I googled choclate ganache and then just made up my own concoction.

Place contents in pot and heat until melted. Fill cupcake center with chocolate filling. (my opinion is the more the better)


Seven Minute frosting. (The perfect billowy marshmellow taste)

1 cup plus 2 tablespoons sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon pure vanilla extract

In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of simmering water and mix with hand held electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

Remove from heat and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)
Use a blow torch to lightly burn the edges to give that perfect campfire toasted taste. I love charred marshmellows so I left mine over the fire just a bit longer.
We did not have a torch. So, I used my gas stove. I inverted each cupcake held with metal tongs over my gas burner and lightly toasted the edges and top of the cupcake.