Biscuit, Buttercream, and Marshmallow Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup soft butter
- ⅔ cup superfine caster sugar
- 1 ¼ cups self-rising flour (sifted)
- 3 eggs (beaten)
- 2 Tbsps cocoa powder
- For the chocolate buttercream
- 1 cup plain Dark chocolate (70% cocoa solids, chopped)
- 3 Tbsps milk
- 0.333 cup butter
- 1 cup powdered sugar
- To decorate
- ¾ cup cookie crumb (digestive)
- 12 Marshmallow
- 12 chocolate chunk
How healthy are the main ingredients?
eggPreparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for about 20 minutes until springy to the touch. Remove from the tin and place on a wire rack to cool completely.
4.
For the topping: put the chocolate, milk and butter in a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and remove from the heat. Allow to cool slightly.
5.
Sift in the icing sugar and beat until smooth. Allow to cool, then beat again until the mixture is thick enough to spread.
6.
Spread on the cakes and sprinkle with the biscuit crumbs.
7.
Heat the grill.
8.
Toast the marshmallows for a few seconds until browned and crisp on the outside and melting on the inside. Alternatively, use a cook's blowtorch.
9.
Place the marshmallows and chocolate chunks on the cakes.
