More S'mores!

Okay, so you know how I dabbled in some S'more making just a little while ago? Well my friends, I have taken this to the next level - and created a S'more Cupcake! 

They're little delicious, hand-sized portions of joy, (if I do say so myself.) So let's take you through it; 

You will need;

8oz caster sugar
6oz s.r flour
8oz butter
3oz cocoa powder
4 eggs
A pack of jet-puffed marshmallows
About 5 digestive biscuits
12oz icing sugar
4oz margarine

Makes 12

Method;

Okay, so let’s get the easy bit out of the way – you’re going to want to put the first 5 ingredients, measured out into your mixer at once, and press “GO".

Stop it after about 15 seconds and stir with a baking spatula, making sure all the dry ingredients stuck to the side are being mixed into the batter, then mix on high again for another 20 seconds.

When you’re happy and the ingredients have formed a smooth mixture (this is the part where I like to dip a clean spoon into the batter and double check...hey! I’m thinking of my audience here.) Take an ice cream scoop (or just a spoon if you don’t have one!) And evenly distribute the batter into a cupcake tray, lined with muffin cases.

Now whack them in the oven for about 20 minutes on 180oc and let them grow!

Whilst they’re bakin’, you can start your prep for the topping. Place the digestive biscuits into a ziplock back and destroy them using a rolling pin (or similar). This is great for any pent up any you’ve got, but try and make sure they’re still a little crumbly – you don’t wanna be sprinkling sawdust on these fellas!

Now, if you bought the HUGE marshmallows like I did (so big you can just about fit them in your mouth, but it’s a struggle and you look insane.) You’re going to want to cut them in half so you have 12 half-sized marshmallows ready to go.

Next, combine your icing sugar and margarine in a bowl and mix gently to make your frosting, no need to rush – I like to do this super slow, partially so it doesn’t go all over my kitchen and I’m finding icing sugar 3 days later on my loafs of bread and also partially because it can be super therapeutic, especially if you’ve got Fleetwood Mac on in the background. Add a few shakes of cocoa powder to give it a light chocolately taste.

Okay, so by now your cupcakes should be all cooked and ready to come out, release them from the oven, and set aside on a cooling rack, they should take about 30 minutes+ to fully cool and be ready for decoration.

Once cooled, take a pallet knife or tea spoon, and dollop a generous amount of your frosting onto the top of your cupcake, smooth out to cover the whole of the top and sprinkle with your biscuit crumbs. Next place one of your half marshmallows on top (really stick it into the frosting so it ain’t goin nowhere,) and gently toast it using a lighter (be careful now) to give it that delicious, oozy, s’more-y look.

Repeat 11 times over on your remaining naked cupcakes and voila! Your S’more cupcakes are now complete! Now taste one and tell me you don’t want to devour another one....you can’t can you? Mostly because your mouth is full of marshmallow...

Bye! xx