May There Be S'more

This weekend my church is celebrating its 50th anniversary. Pretty neat. In 1958, the local baptist church decided that there needed to be another baptist church in town, so about 30 of the members went to a plot of land, pitched a tent and started the church. 50 years later we have a membership of 2000+ and have been in our new building (the second...No, we haven't been in a tent all this time!!!) for just over a year! Through those years, God has richly blessed us and used many people to bring glory to His name. May He continue!

ANYWAY, Friday we had a smoked chicken dinner on the grounds. Sunday there will be a catfish dinner on the grounds. But Saturday there was a community carnival and the needed goodies for a cake walk thingy! Who am I to say no to that request!!! So, I decided to try a couple of new things. One was a butterfinger blondie, which I will post later. But today, you get an exciting creation...the S'more Cupcake!!! I found this recipe for graham cracker cupcakes and modified it a bit. Then just throw in some chocolate chips and marshmallows, top with chooclate frosting (yes, from the can!), and garnish. What kid wouldn't love that! My only suggestion...don't garnish until the day you are going to serve or else the graham cracker gets soggy/soft! S'more Cupcakes

1 ½ cups of graham cracker crumbs (make these in a food processor, I used about 12 rectangles 3/4 cup of flour

2 ½ teaspoons of baking powder

½ cup of oil

¾ cup of sugar

2 eggs

1 teaspoon of vanilla

¾ cup of milk

In a small bowl combine the crumbs, flour and baking powder; set aside. Beat the oil and the sugar in the bowl of an electric mixer until combined. Add the eggs one at a time. Beating well after each addition. Add the vanilla.Alternately add flour mixture with milk, beating well after each addition. Line two muffin tins with 16 cupcake liners total OR place aluminum liners on a baking sheet...no muffin pan required...did you know that?!?! I didn't! Fill each liner 1/3 full with batter. Place 7-8 marshmallows on top of each batter. Top with remaining batter. Be careful not to run out of batter; just be "frugal" with your batter until you're sure you have enough. Bake at 350F degrees for 22-25 minutes or until done. Cool in pans or on sheet for 15 minutes. Remove from pans and cool completely on a wire rack. When cool, ice with chocolate frosting. Before ready to serve, place a small square (each large rectangle will provide 8) in the cupcake. Top with a few marshmallows. Enjoy!