When I think of S’Mores, I think of camping. When I think of camping, I think of my last camping trip about 3 years ago. One hot June weekend I went camping at Casini Ranch, about 45 minutes away located on the Russian River. We had the perfect site. Close to the river, but not on the river. We had our own little driveway down to our site. We were surrounded by blackberry bushes filled with butterflies and other creatures. Our eating area was open and sunny and our tent area was heavily shaded by a large tree. It looked like a cave. Our site was secluded and private. It was perfect.
The days were hot, but the evenings were perfect, spent laying out on the air mattress under the stars, next to a raging camp fire. Listening to children’s laughter off in the distance, the settling in of the birds and the whispers of campers close by. I can’t remember why we didn’t make S’Mores our first night. I do remember however getting comfy cozy in my sleeping bag for the night and hearing what sounded like someone going thru our stuff. At first I was told it was nothing. But the noises got louder. We got up and shined our flashlights in the direction of the noise. There were a few raccoons on our picnic table! We scared them off, secured our belongings and went to bed.
The next morning we found that the raccoons had helped themselves to our bag of potato chips and a few of our hamburger buns. The opening of the bag and the crunching of chips was the noise I had heard the night before. That evening after dinner, I went to pull out the fixings to make S’Mores and noticed our bag of marshmallows was gone! Totally GONE! Those little furry bastards took off with the whole bag!!! All we were left with was graham crackers and Hershey’s chocolate. Had we known earlier in the day, we could have picked up another bag of marshmallows in the little store on site. Instead, we laughed it off and made the best of what we had. 🙂
These racoon-proof S’Mores Cupcakes are perfect for summer evenings in or out! 🙂
Marshmallow Frosting (see below for recipe)
Hershey’s Miniatures or Snack Size, halved
Graham Cracker, crushed
Prepare cupcakes and let cool. Frost cupcakes with Marshmallow Frosting. Stick Hershey’s chocolate bar on top of frosted cupcake and dust with Graham Cracker crumbs.
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract
Place egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low-speed, gradually increasing to high until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
For this recipe I used box mix for my cupcakes. I left the frosted cupcakes out overnight covered with parchment paper to let the Marshmallow Frosting dry. When completely covered, the frosting expands… like a marshmallow! 😉
The left-over Marshmallow Frosting also makes for a delicious topping to fresh fruit… 😉