“Just a reminder that RSPCA Cupcake day is on Monday! If you are after something a little bit different, and little bit cute; why not give these a whirl!”
Just a reminder that RSPCA Cupcake day is on Monday! I’ve had grand plans for a cupcake design, but I’m not too sure if I’m going to get the time to actually pull it off. It’s pretty crazy, I might just have to save it for another time. I have been busy making all kinds of other cupcakes in the mean time, including these s’more ones I made last week for a 11 lucky people last week. I say 11 as I only made 11, I didn’t want to risk having 12 not tall enough ones, so I made 11 instead. I almost put a marshmallow in the middle of the batter, but resisted last moment. A delicious marshmallow frosting, nicely toasted with my favourite of all the kitchen gadgets, the blow torch.
I didn’t end up tasting one, as I sacrificed mine to one of the production guys who gets giddy when I bring in baked treats. The moment he suck his teeth in, his shoulders dropped, and the smile on his face was a real kodak moment. There were a few people having food-gasams over these cupcakes, so it looks like I’ll have to make them again and see what all the fuss is about!
- 240g butter (melted)
- 100g good quality chocolate (melted)
- 4 eggs
- 200g milk
- 2 teaspoon vanilla essence
- 240g sugar
- 240g self-raising flour
- 60g cocoa
- 2 teaspoon baking powder
- 150g caster sugar
- 1 eggwhite
- 1 tsp cream of tartar
- 30g white marshmallows, chopped
- Dark chocolate squares, to decorate
- Tiny Teddies, to decorate
- Preheat the oven to 180C. Line a cupcake tin will 11 liners (12 if you really want to!)
- Add melted butter and chocolate to the dry ingredients and mix until combined.
- Evenly distribute the batter into the cupcake cases.
- Bake in centre of pre-heated oven for 35-45 minutes or until a skewer inserted into the middle comes out clean.
- Cool on a wire rack until completely cool.
- For the icing, whisk together sugar, eggwhite, cream of tartar and 1/4 cup (60ml) water in a heatproof bowl. Place over a pan of simmering water (don’t let the bowl touch the water) and whisk for 10 minutes or until doubled in volume. (Alternatively, whisk with electric beaters for 6-8 minutes.) Whisk in marshmallow, then transfer to an electric mixer and whisk for 10 minutes or until bowl is cool.
- Pipe the marshmallow frosting on top of the cooled cupcakes. Lightly brown with a kitchen blow torch, and top each with a square of chocolate and tiny teddy.