S’mores Cupcake Recipe

I don’t know how, but I have grown tired of traditional cupcakes.  Hazard of the job, I suppose!  You may recall that I wrote about topping your cupcakes with fluff a year or so ago.  I didn’t have any on hand, so in just a few minutes, I whipped a little fluff up!  
Fill a pot {or use a double broiler} with an inch or two of water and add a heat proof mixing bowl {as shown below} creating a double broiler.  Turn the heat on low.  Add one cup of sugar, 1 pinch of salt, and 4 eggs whites in the bowl.  Whisk continuously until the sugar dissolves and the mixture is hot to the touch {approximately 5 minutes}.
Pour the mixture into large mixing bowl, add 1 teaspoon vanilla and beat on high until stiff and peaks form.

Ice your cooled cupcakes with the fluff by piping them or by spoonful {great for toasting}.  

Want them toasted?  Using a torch, toast the marshmallow for 5 seconds.  Garnish with crushed graham crackers and a Hershey’s piece.

These are excellent with and without graham cracker!

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