It’s been almost three months since Tanya Bakes was released – I can’t believe where the time has gone! I have absolutely loved seeing your bakes from the book and I hope you have enjoyed baking from it! To mark the occasion I thought I’d share another of my favourite recipes with you to enjoy, the Smores Cupcakes. Lots of you guys have made these already and I am so proud of this recipe, it really is one of my favourites ever! If you don’t have the book and would like it, you can find all the places Tanya Bakes is available right here.
Smores Cupcakes recipe:
Prep time: 40 minutes Cooking time: 22 minutes
You will need a 12-hole cupcake/muffin tray
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
Preheat the oven to 180°C/350°F/GM4.
Line the cupcake/muffin tray with paper cases. Crumb the digestives in a processor or crush them with a rolling pin. Melt 125g of the butter, add it to the biscuits and mix thoroughly. Divide the digestive mix between the paper cases, then squash down firmly with your fingers so it lines the base of each case. Set aside.
For the batter, cream together the remaining 50g butter and the caster sugar until light and fluffy. Add the egg and vanilla extract, then fold in the flour and baking powder. Slowly add the milk and mix until smooth and well combined.
Divide the mixture between the cases, then press a square of chocolate into each. Bake for 20 minutes until golden and risen. Transfer to a wire rack to cool.
For the fudge icing, combine the butter, icing sugar and vanilla extract until smooth. Melt the chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir the chocolate through the icing mixture. Using a piping bag or spoon, pipe the icing on top of the cupcake.
For the marshmallow icing, melt the marshmallows and golden syrup in a pan over a medium heat and stir together. Transfer to a piping bag and allow to cool slightly before piping on top of the fudge icing.
Cool and set the piped marshmallow then flash under a very hot, preheated grill for a minute until golden brown. Add a square of chocolate to the top of each.