Toasted Marshmallow Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- 1 tsp Mixed spice
- ½ tsp ground cinnamon
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup plain Dark chocolate (60 % cocoa solids)
- For the chocolate buttercream
- 1 cup plain Dark chocolate (70% cocoa solids, chopped)
- 3 Tbsps milk
- 0.333 cup butter
- 1 cup powdered sugar (heaped)
- To decorate
- ¾ cup cookie crumb (digestive)
- 6 Wafer rolls (halved)
- 12 toasted Marshmallow
- For the 'flames'
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ tsp vanilla extract
- 3 cups powdered sugar
- red Food coloring
- yellow Food coloring
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa, baking powder and spices into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
6.
For the chocolate buttercream: 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.
7.
Sift in the icing sugar and beat until smooth. Allow to cool, then beat again until the mixture is thick enough to spread.
8.
Spread on the cakes and sprinkle with the biscuit crumbs.
9.
Arrange the curl biscuits on top and decorate with toasted marshmallows on cocktail sticks.
10.
For the 'flames': beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
11.
Sift in the icing sugar and beat until smooth. Put half the mixture into another bowl and add a few drops of red food colouring and beat well.
12.
Beat the yellow colouring into the remaining half.
13.
Fit a piping bag with a star nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
14.
Pipe a swirl onto each cake as in the photo.
