Transcripts
1. 01 Introduction: Thank you for taking this class. In this class, we will be
making these s'mores cupcakes. It's a chocolate cupcake with a marshmallow
fluff, buttercream, and Graham crackers
and chocolate on top will begin by teaching you how to make the cupcake batter. Next, I will teach you how
to fill the cupcake tin. Then I will show you how to
bake and cooled the cupcakes. I will teach you how to
make the marshmallow fluff. Then we will use the Fluff to make the
Marshmallow buttercream. Next, I will teach you how
to frost the cupcakes. With the cupcakes frosting. We will finish up by
putting the pieces are Graham cracker
and chocolate on top. I'm a self-taught bake. Many years ago. I decided I wanted
to make cakes for other people, for
special occasions. But I felt like I needed to improve my Cake
Decorating skills. So I took some classes, read books, watch
a lot of videos, and of course, did a lot of practice until I felt like
my Cake Decorating skills. To level that I can open
up my own homepage. I had this bakery for
several years and tell my husband had a job
offer across the country. We felt like this was
a good move press, and so I closed my bakery
and we trust account. Now here, I not want to
open up into the homepage. But I still love Baking. As retired teacher I love. So I decided to share my skill. Share this class is
for the beta that, that would like to learn how
to make delicious cupcakes. I'm excited to teach you
the skills in this class. Let's move on to lesson
number one, Making
2. 02 Making the Batter: We're ready to start
making our cupcake batter. Let me show you how we do this. I have my Cake flour here, and I don't want to
double everything. So I'm going to use a whisk
to lighten up this flower. Now that I've lightened
up the flower, I'm going to spoon into
my cup, the flower. So I just spoon
till I get the cup. Or I should say, till the cup is overflowing. Then I'm going to
take my spatula and I'm going to start in
the middle, bring it back. Once that's to the back and I'm going to
slide it that way. Then I can dump the flower into my sieve that
I'm going to do, and I need two-and-a-half
cups of flour. I'm going to just repeat that same process till I have my two-and-a-half
cups of flour. Going to use the spoon here
to help sift the flour. I'm going to start
sifting this because this is full and I want to make room for the other ingredients. Now that I've got some
of that flower L, I'm going to add
my one cup, cocoa. And with this, I burned it
into their the cup also. Then I also want to add my salt. And I'm measuring
that not over that, just in case I did over
spill, which I did do. My one-and-a-half two
spoons have Baking soda. Now, I'm just gonna
go like this. Tell all of it goes
through the CIP. So it's going to
take a few minutes. But that's okay. You also can go like this and
just hit the sides. I find the spoon method
works a little bit faster. But neither method is really fast when you're
sieve is really full. I'm doing this slowly
until Margaret's out. But as you look at it,
it is going through. This also works good. Notice it's probably working
better than when I was moving the spoon around,
hitting the bottom. With that, let's go a
little bit more to go. I've got some nice
foods broken up. So now I really do want to
use my spoon depressed stem, those little pieces
of cocoa broken up. We have this ready. We're now going to set it aside. We next want to combine our milk and vanilla in
this cup so it's ready. So I'm going to measure
out two cups of milk and two
teaspoons of vanilla. Then I'm just gonna give
it a little bit of a star. Now, we're ready to start
beating the Batter. We're gonna start by putting one cup of
butter in the bowl. We have let this come
to room temperature. So it's going to be pretty fast. And you notice how fast? Because there wasn't
room temperature. That is because now I'm going
to turn them, dump them. My shutter will be
the first 3 min. First, let me get this Smithson. And then we're gonna do
3 min, will be fast. And once this is creamed
really well with this, has been creaming for 3 min. Now we're just going
to lift this up so that we can scraped down our
butter and sugar mixture. Once we have that script like this to get that butter on the mixer instead
of on my scraper. Go. Once you have
that scraped down, I'm going to put this
cover on because I'm going to add the
eggs one at a time. So let's start
with a number one. Just crack the egg open. And big M. Once that egg has been opened. Once you see that one, back up in the next one. Finally, the last one Now, let's turn this off again. And we want to scrape this data before we add our
milk and flour. Close that up. Now we're going to ultimately add our milk and our flower. We're going to start and
end with the flower. So let me put some flour in. I just wanted to tap
a little bit in. That was not a good Tap. Tried to be very careful. A little bit more in okay. I'm going to try to do
it without them on. Now I just want to beat
this on a low speed til that's mixed in speed. Now I want to add some of them yield low speed
until that Sudan. Then again, more flour. Low speed, speed. Milk. Not too fast to begin with. Let's add half of
what's left of this. The anvil going to do
for flower dishes and three milk at the statin. Turn that off at the
rest of the milk. This very low speed and
peptide am going to pick this back on to help protect
from splash up. One last entry of our flower. Before I beat this one up, I'm actually going to take this, make sure everything is down. Put this down. A cover. Shield. Started unlawful. Once it's pretty much turn
it up to media, mix it. Well, let's look at this. Here we have our cupcake batter. I always like to take just a little bit and
taste to make sure that tastes trike,
that tastes delicious. Next lesson, we will
show you how to pair the cupcake tins and fill
them with the Batter?
3. 03 Preparing and Filling the Pans: We're ready to get the cupcake filled so that we can bake our cupcakes
here on my cupcake tins. I have a few of
these brown ones, but not enough for all of them. But I wanted to finish them up. I'm just going to place
a Cupcakes liner, each of my muffin spots. And with that done,
I'm going to move on to the White finished filling my Tim's with
the cupcake liners. I could do all white, but I just wanted to
finish up the brand. Here is my cupcake batter. And I like to use
an ice cream scoop. So I just scoop up the Batter, bring it over to the
cup, and drop it in. By doing that, they may
not be exactly the same, but it is a good way to pretty much proportion them
so they're close to the same. I'm just going to
continue to do this. I have all of my
cupcake tin stem. And before I started
making the cupcakes, I did preheat my
oven to 350 degrees. So it is ready for the cupcakes as soon as
I get this part done. Now what I like to do when I get the Penfield is look and see. For instance, I
can see this one. This one do not have
as much in them. So I'm going to pay
a little bit more in some of them. Not a whole scoop. I just I have a scoop there, but I'm doing it where
it looks like it needs. Alright. Now, I
don't have to reach, oh, I'm gonna move this one and put my second
cupcake two right there. And there's are looking
at this and my Batter. It's looking like
I'm gonna get a lot more than the two dozen. I don't know how many more, but I haven't even used
half of the Batter. So in my case, I'm going to have to cook more than one batch to
finish up my batter. Okay. I just want to go back. See which ones need more. This pan, it almost looked
like Oliphant look like my scoops were getting
smaller on the second Pam. Because I have plenty of Batter. I'm going to make sure both Pans have access to fill them
about three-fourths. So if you get done and it looks like any of them are
not three-fourths. Wakefield. Go ahead and fill enough to
three-fourths the way full. These are now ready
to go into the oven.
4. 04 Baking and Cooling: I'm ready to bake my Cupcakes. The ovens preheated to 350. And the rack, because
in the center position there you can see the rack
in the central position. Now going to take my cupcakes and stick them on that back. And then I'm going to
bake this for 20 min, will be back in 20 min. When those are done, our
timer is about to go off. It's been about 20 min. So we're going to take a look at the cupcakes and see
if they're dumb. That was the timer. So we're going to
open up the cupcake, the oven, and pull these out. I'm not going to look at one of the bigger ones and I'm going to pop my cake tester
into the center, pull it out, and as you can see, it is totally clean. That means these
cupcakes are really going to go ahead and
pull these cupcakes out. And I'm going to put them on
the cooling rack to cool. And I'm going to pin
my second pan up cupcakes there and
let them cook. Good to put these cupcakes
on the cooling rack. Let them cool in the pan
for about five to 10 min, and then we'll take
them out of the panel. These have been sitting in
the pit on for about 10 min. So now we're just
going to take it and quickly dumb our cupcakes out. And if any, don't come out, just quickly, take them out. And then we want to
turn them upside up so they can finish Cooling. And we're gonna do the
same with the other pin. This one doesn't have
as many coming out, so this one, I'm going to
have to help them come out. This one, add more of them, just go a little
bit over the edge. So I had this have these cupcakes were a little
bit four, but that's okay. They're coming out just fine. Now we're going to let these
we're going to let these completely cool to room
temperature before we frost
5. 05 Making the Marshmallow Fluff: We are ready to make the marshmallow fluff
that we will be using in our Marshmallow
buttercream frosting, our pan is turned
to medium high, and too goes pam, we're going to add the
sugar, the corn syrup. But water and pinch of salt. And we'll get into stirred
occasionally until it reaches 240 degrees. I'm actually going to stick
a candy thermometer in my pan so I can read
when it gets there. Now, this is getting there. I want to start
whipping my eggs up. So let me show you
what we do with that. I have my egg whites in my bowl and I'm going to
add my cream of tartar. And I'm going to whip this on a medium speed
until it has soft. While this is lithium
will go over it and look at sugar mixture. As you can see, this is
already starting to boil. The temperature is
already up to 175. We want to get to 240. You can hear the
age Lightspeed in. We just let that keep going. We do want to keep an eye on it. And if it's getting done, we want to turn it off because we don't want to overfeed be like right now it still
has a long ways to go. Again, we dumpster constantly, but we do stir often. We're getting close to
200 degrees. Again. You can see that as bubbly now. We're about 200,
right, about to 20. So we're getting really
close to being done. That has reached 240 degrees. Now we're going to
let it sit until the egg whites to
actually change. At least until we get a
little bit of thought. And sold will just
barely reaching. Need a faster speed. You want to teach it on. Once I started the software Amendment, open this up, it's
starting to get there. It's almost there. But I do want to scrape the side down to get all of that egg
white in there. Probably about another minute. See if we have soft P. You can see we have soft state
and a peak, very soft. Now going to turn this
to low and we're going to ever so carefully and slowly. Don't want to cook the eggs. Drizzle. That mixture into. My goal is so kids slowly slowly it up because I want reason it
tells you to do this. Don't want you to such a
big bowl churning it up. So I am still being very slow
at getting at him because I now I'm turning this kid up because I have I'm going to be this has been going well. It's going to turn it off. As you can see, that's
a very stiff peak. It does not put down at all. Let's add our vanilla. It's one-and-a-half teaspoons. And we're just going to
whip this enough to mix. It all looks the same
color, will know a trend. Now, it's ready for
6. 06 Making the Frosting: We're ready now to
make the Frosting. We're going to leave the
marshmallow fluff in the bulk to the bowl. We're going to add the
butter and the vanilla. And we're going to turn this on. First to a low speed. The British broken up, and then I'm looking at
be the furthest 2 min. Monica, totally incorporated
into that marshmallow fluff. We're going to lift this up
and scrape everything down. We're going to add
our powdered sugar, and I'm not going to
add it all at first. I'm going to add probably
about half of it. And then I walked this
on a very, very low. Just powdered sugar has a
tendency to fluff that. Once we get all that
powdered sugar mixed, I'm going to add some more. Again. We're going to
want it a very low speed. As you can see,
it's all mixed in. Now, we're going to
open this up again. And we're going to add two
tablespoons of cornstarch 12. And I want to scrape this down. A little bit of powdered
sugar that did not get mixed and getting everything
down into the bowl. And then we're just
going to mix, well, that's mixed medium high. Now we're going to turn
this off and we're going to look at our frosting. Looks pretty good. But I'm thinking because
I'm going to pipe this, I wanted a little bit thicker. So I'm going to add a little
bit more powdered sugar. About a half cups worth. That powdered sugar mixture. Frosting is made,
but we want it, the Batter to
somewhat hard enough before we foster cupcakes, since we're gonna
be piping it on. So I'm going to cover this and let it sit in the fridge
for about an hour. In our next lesson, after the Frosting has chilled, I will show you how to
decorate the cupcakes.
7. 07 Frosting The Cupcakes: We're ready to start
frosting are cupcakes. I have a cup that I'm going to stick my
disposable bag in. First, I want to stick
my tip into the bag. So I'm going to cut a part of that bag so I
can stick my tip in there. I'm now going to stick my bag into the so that I have an easier time getting
the Frosting in the back. Here's my frosting
and I'm just going to take my frosting
and fill the bag. And this is not a very big bag. So I would probably have
to fill it several times, but I am Filling it
all the way up to the top of that cup
is about two-thirds. Fill it up the bag. Now I'm just going
to take it out. And I'm going to twist the bad until you can see I
have Frosting coming out. Now I'm gonna take my cupcake. And as you can see, when I turn it upside down, you have this little
bit right here. So I'm just going to
break that little bit off so that it's more
rounded cupcake. And then I'm just gonna take this and go around and
in the center like that. And I'm gonna go ahead and do
that with all the cupcakes. Just like that. Let me show you one more time. Here's my cupcake. I'm just going to go
from the outside round and you go ahead and do yours. Once we get all the
cupcakes frosting, I'll show you how to
Decorating the top. I'm purposely not
putting a lot of height on it because I don't
like it that fluffed up. I don't like that much Frosting. If you'd like it
really hyped up, you could make this
so that it goes up
8. 08 The Graham Crakers and Chocolate: What Cupcakes, the Frosting. Get the chocolate and the
Graham cracker bread. I have a plate here. And I'm just going to
break the chocolate up. First. I'm breaking
it in this sections. And then after I've done that, I'm gonna go back and
break each section up into three parts so that I have very small pieces and I'm not going to break
all the candy bars up. I'm going to do it one
at a time so that I can see if I need them all and if I don't need them all and I
want me to break them all up. You go ahead and break yourself. And then I'll show
you what we do with the Graham crackers once
the chocolate is broken up. So here's my Graham crackers. And I'm just going to take him and break them up
into smaller pieces. And again, I'm just gonna do one package and see how that goes and decide if
I need to do more. And I'm not trying
to make them all uniform the same size. Go ahead and break up your
Graham crackers to this is one package of Graham crackers. Now we're ready to show you how to finish up our cupcakes. What I want to do is I
want take my chocolate and Graham crackers and just
stick some on there. There's no set way to do it. You're just taking some and that is how we
finish them up. I'm actually going and just sticking the Graham
crackers on for a minute. Then I'll come back and do the chocolate just because for
me it's faster to do that. You go ahead and pictures. And then you will be
done when you get to decide how much
Graham cracker and how much chocolate you
want to put on your
9. 09 Final Thoughts: Thank you for taking this class. We had FUN Making our
s'mores cupcakes. This cupcake is a
chocolate cupcakes with a marshmallow
fluff buttercream, then the Graham crackers
and chocolate on top. In this class, you learn how
to make the cupcake batter. We then build the cupcake
tins and bake dark cupcakes. After the cupcakes,
we let them cool. While they were Cooling, we made our marshmallow
fluff that went into our Marshmallow
buttercream frosting. We then made our Marshmallow
buttercream frosting and we piped it onto the
cupcakes to make this swirl. After that, we broke up the Graham crackers
and the chocolate. We put them on top to have a beautiful s'mores
cupcake recipe. For these cupcake is in
our project section. Your project for this class
is to make these cupcakes. Please make sure you
post a picture of your cupcakes onto
our project page and tell us how it went. I look forward to hearing from
my kitchen to your kitchen
Nadine Thomas
