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Published July 03, 2012, 11:30 PM

Gimme s’more: Camping classic gets cupcake treatment just in time for the Fourth

FARGO - Crunchy, gooey, sticky marshmallow s’mores have long been a Fourth of July tradition. But everyone loves cupcakes. For their second July Fourth in business, south Fargo cupcake bakery Angel Cups combined the two desserts and rolled out their S’mores Cupcakes.

By: Meredith Holt, INFORUM

Business profile

What: Angel Cups

Where: 1404 33rd St. S., Fargo

Hours: 9 a.m. to 3 p.m. Tuesday and Thursday, 9 a.m. to 6 p.m. Wednesday and Friday, 10 a.m. to 3 p.m. Saturday, closed Sunday and Monday, closed today

Contact: (701) 237-0011

FARGO - Crunchy, gooey, sticky marshmallow s’mores have long been a Fourth of July tradition.

But everyone loves cupcakes.

For their second July Fourth in business, south Fargo cupcake bakery Angel Cups combined the two desserts and rolled out their S’mores Cupcakes.

The campfire-inspired treat consists of a chocolate cupcake with a homemade marshmallow cream frosting that’s browned with a butane kitchen torch, topped with a piece of chocolate and a piece of graham cracker.

“It’s kind of scary, especially when I light the wrapper on fire,” co-owner Sera Axtman says with a laugh as she torches a batch.

Though Angel Cups is closed today for the holiday, the popular S’mores Cupcakes will be available all week.

“If it’s one that people buy, then we’ll put it on the menu for the summer,” she says.

If you can’t make a Fourth of July cupcake without proudly displaying our flag’s colors, start with Red, White and Tie-Dyed Cupcakes.

Food coloring creates a red, white and blue swirl effect within each miniature cake.

Continue the Independence Day theme with red, white and blue frosting, sprinkles, or flag toothpicks.

Cake décor supplier Wilton suggests topping cupcakes with strawberries, raspberries, blueberries or shaved coconut.

Add fondant or cookie stars or arrange red-, white- and blue-frosted cupcakes on a platter to form an American flag.

Angel Cups also offers cupcakes frosted to resemble Bomb Pops, the all-American frozen treat flavored with cherry, lime and blue raspberry.

S’mores Cupcakes

Chocolate cake:

Ingredients:

3 cups flour

2 cups sugar

2 teaspoons baking soda

¾ teaspoon salt

¾ cup cocoa

2 tablespoons apple cider vinegar

2 teaspoons vanilla

1 cup oil

2 cups water

Instructions:

1) Mix dry ingredients together.

2) Add liquid ingredients and stir.

3) Bake at 350 degrees Fahrenheit for 15-18 minutes.

Marshmallow frosting:

Ingredients:

¾ cup sugar

1 pinch salt

¼ cup water

½ cup light corn syrup

Instructions:

  1. Boil until mixture reaches 240 degrees.

  2. In separate bowl, combine 2 egg whites and ¼ teaspoon cream of tartar and whip on medium until frothy.

  3. Add a little of sugar mixture to eggs to slowly raise their temperature so they don’t scramble.

  4. Add eggs to the rest of the sugar mixture, then whip for seven minutes on high and add 1½ teaspoons vanilla.

Source: Sera Axtman, Angel Cups

Red, White and Tie-Dyed Cupcakes

Ingredients:

1 box Betty Crocker SuperMoist white cake mix

Water, vegetable oil and egg whites as called for on cake mix box

1 container Betty Crocker Rich & Creamy vanilla icing

several drops each of red and blue food coloring

Instructions:

  1. Heat oven to 350 degrees Fahrenheit. Place festive paper baking cups in each of 24 muffin cups.

  2. Make cake batter as directed on box, using water, oil and egg whites. Place 1 cup batter in each of 3 separate bowls. Tint 1 bowl of batter with several drops of red food color. Tint second bowl with blue food color; leave remaining batter in third bowl white. Spoon scant tablespoon each color batter into each muffin cup.

  3. Bake 17 to 19 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove cupcakes from muffin cups; cool completely, about 30 minutes.

  4. To achieve tie-dyed effect with frosting, spoon frosting into 3 small bowls. Tint one bowl of frosting with red food color. Tint second bowl with blue food color; leave remaining frosting in third bowl white.

  5. Place large star tip in disposable decorating bag. Spoon red frosting along long edge of bag, taking up only one side of bag. Repeat with blue and white frostings. (Bag will not be filled perfectly, but should have 3 distinct lines of colored frosting running up side of bag.) Pipe frosting onto top of each cupcake.

Source: Brooke McLay, Cheeky Kitchen, for Betty Crocker

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