I’m never sure what’s going to happen when I offer to donate goodies for charity auctions. Sometimes they end up uncollected, and sometimes they end up being great big jobs that take days to prepare. Still, we’ve got so many good causes around here, and it’s fun to be creative in unexpected ways.
I was happy to donate a couple dozen custom cupcakes for our beloved Intervale Center’s recent auction. The order turned out to be a rush job for an 8-year old’s birthday. Lucky for me, she knew exactly what she wanted: s’more cupcakes – vanilla cupcake, marshmallow frosting, chocolate, and topped with graham cracker crumbs. Super easy, and it gave me a chance to work with Fluff, which is very likely my favorite guilty pleasures.
For cupcakes, follow this recipe, which is as easy and yummy a regulation vanilla cupcake I’ve ever found.
Whip together on high speed until fluffy (-er) and well combined:
- 2 cups Fluff (our health food store also carries a vegan rice fluff-ish thing)
- 1 cup organic non-hydrogenated type frosting (you can substitute unsalted butter if you prefer, but shortening will give you a firmer set and will hold better if you want to make this a day ahead
- 1 cup confectioners sugar
Frost the cooled cupcakes. Roll them on a diagonal in finely crushed crumbs from about:
- 8 graham crackers
Then top with:
- 1 small piece of chocolate (for my own family I would have used some Lake Champlain Chocolate squares, but I didn’t know if the birthday girl would tolerate deviation from regulation s’more ingredients)
Make ahead note:
- You can make everything up to a day ahead, but don’t construct more than a few hours before you plan to serve. Otherwise your crumbs will lose their crisp.
- The cupcakes can be baked and cooled farther ahead and frozen.