Tanya Burr’s S’mores Cupcakes

After recently buying ‘Tanya Bakes’, I thought that my housemates 21st Birthday was the perfect time to try out these tasty looking cupcakes. Although it isn’t as grand as some of the other cakes in this book (I’m talking about the Rainbow Cake, Chocolate orange cheesecake, super duper chocolate cake and the likes), it’s still a recipe that  will turn heads

This recipe makes 12 cakes, but you can easily double the recipe if 12 just isn’t enough for you!

Prep time: 40 minutes

Cooking time: 22 minutes (Although mine took a bit longer than this, go by your own oven)

You will need a 12-hole cupcake/muffin tray (I used a 6 hole and just made 2 batches)

Ingredients:

250g digestive biscuits      175g unsalted butter      180g caster sugar      1 egg      splash of vanilla extract      160g plain flour      2 teaspoons

baking powder     160ml milk      1 big bar (200g) Cadbury’s milk chocolate

For the fudge icing:

250g salted butter, softened      275g icing sugar      1 teaspoon vanilla extract      200g dark chocolate (70% cocoa solids)

For the marshmallow icing:

4 tablespoons golden syrup      150g mini white marshmallows

To decorate:

12 pieces chunky milk chocolate

Method:

Preheat the oven to 180°C/350°F/GM4.dsc_0273

Crumb the digestive in a processor or by hand, I used a processor, but the effect is the same. Melt 125g of the butter and add it to the biscuit, making sure to mix it thoroughly.

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Divide the mixture between the 12 cases and push down the biscuit base so it covers the base of each case.

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For the cake batter cream together the last 50g of the butter with the caster sugar and mix until it is light and fluffy.dsc_0357

Add the egg and the vanilla extract, then fold in the flour and baking powder.

Slowly add the milk until you get a smooth consistency. This is where I try to get as much air into the mixture as possible to help get a good rise on the cake.

Divide the mixture between the cases and press a square of chocolate into each cake.

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Bake until the cakes have risen and are golden on the top. The recipe says around 20 minuutes, in my oven it took around 35 so keep an eye on them and bring them out when you think they’re cooked to perfection!

Transfer them to a wire rack to cool

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Fudge Icing:

Combine the butter, icing sugar and vanilla extract until smooth

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Melt the chocolate over a pan of simmering water, making sure the bowl and water don’t touch, and add to the icing.

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Use a piping bag or spoon to pipe over the cakes.

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Marshmallow Icing:

Melt the marshmallows and golden syrup together in a pan over a medium heat. Transfer to a piping bag and allow to cool for a while. cool and set the piped marshmallow and then flash under the grill for a minute until golden brown. Add a square of chocolate to the top of each cake.

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