S'mores Cupcakes In a Jar & Meatless Meal Link Up #17

     I'm getting a late start on the Meatless Meal Link Up today, it's 7:00pm!  The hubby went back to school today and we're trying to get back on schedule because the big kids start next week. (yes you heard a sigh of relief!)  We all need our regular school time routine back but I loved this summer.  It was so full of fun and new adventures.  Anyway, I've got a great recipe to share and the link up.
     My Not So Empty Nest shared a fantastic and easy meatless recipe.  I'm sure Chloe is going to love it since she is our s'more coniscieare.  Seriously, she makes them all the time in the microwave!

S'mores Cupcakes in a Jar
makes 12 jelly jar desserts

Cake Layer

1 cup butter, room temperature
2 cups sugar
6 eggs, separated, room temperature
2 cups cake flour
3 cups graham cracker crumbs
2 teaspoon baking soda
4 teaspoons baking powder
1/4 teaspoon salt

1 cup milk

1 cup heavy cream

Bring all ingredients to room temperature.  Preheat oven to 350 degrees F.  Line 2 cookie pans with Silpat mat or parchment paper.  If using parchment paper, butter or spray it so that it comes away neatly from cake. 

Crush graham crackers into as fine a powder as you can.  Sift.  Sift and mix remaining dry ingredients into the crumbs.  Set aside.

Stir milk and cream together.  Set aside.

Beat egg whites with electric mixer until very foamy but before soft peaks form.  Set aside.

In large bowl with electric mixer, beat butter til light, about a minute.  Add sugar and beat together until light and fluffy, about 10 minutes.  Scrape sides of bowl as needed.  Don't shortchange yourself on time here!  It will be worth it when your cake comes out light and moist!

Add egg yolks one at a time to butter mixture, beating 30 seconds between each one.

Add 1/3 flour mixture to butter mixture.  Stir until well combined.  Add 1/2 the milk mixture.  Stir until well combined.  Add 1/3 flour mixture. Stir.  Add remaining milk mixture. Stir.  Add remaining flour mixture. Stir. 

Fold in egg whites until just incorporated.  Keep it as airy as you can!

Divide batter between the 2 lined cookie pans, spread with off-set spatula, bake on middle rack for 15 or so minutes til lightly browned.  I baked mine one at a time.  I'm sure you could bake them both at the same time if you rotated them halfway through, but since there isn't a long baking time, I went with one at a time.  Remove from oven and cool for 15 minutes on wire rack.  Lift cake from pan and continue cooling on racks until completely cooled.

Marshmallow Filling Layer 
2 cups Marshmallow Fluff
1 cup vegetable shortening
1 cup powdered sugar
4 teaspoons vanilla

Beat all ingredients together til light and fluffy.  About 5 minutes.

Chocolate Layer
2 cups dipping chocolate, melted (I used Ghirardelli's)

Assembly
Using a jar that you are using to contain your cupcakes as a cookie cutter, cut 36 rounds of cake to make 12 desserts.  There will be some cake left over.  I crumbled up the "scraps", put them in the freezer, and am planning to make something scrummy with them.

Lightly press 1 round of cake in each of 12 jars.  Pour a thin layer of chocolate over the cake rounds and let harden.  Spread a layer of marshmallow filling over chocolate and spread out to sides.  Brulee marshmallow filling with kitchen torch.  Use hand protection!!

Repeat layers, then add a cake round to the top.  You'll have 3 cake layers, 2 chocolate layers, and 2 marshmallow filling layers.  At this point you can put on the lid and decorate the jars however you choose.  At serving time, open the jars and top with a layer of plain Marshmallow Fluff.  Brulee this at table side or let your guests torch their own.

Don't forget to open up your email to find the Meatless Meal Monday Link Up!

Welcome to Meatless Monday Link Up #17.  Please link up your favorite meatless meals.  If you are linking a low protein (PKU friendly) recipe, please let us know what the phe content is.