There is nothing better the sitting around a campfire with friends making smores ... but there isn't always the time so here is a simple recipe that turns that favourite campfire treat into a cupcake.
Ingredients list:
For the cakes
- 100g plain flour
- 20g cocoa powder
- 140g caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 40g unsalted butter (essential that it is at room temperature)
- 120ml whole milk
- 1 egg
- 1/4 tsp vanilla extract
- A handful of rich tea biscuits (crushed)
Method
Preheat the oven to 170C/(325F)/Gas 3
Out the flour ,cocoa powder, sugar, baking powder, salt and butter in a free standing electric mixer with paddle attachment (or use a handheld electric whisk)and beat on a slow speed until you get a sandy consistency and everything is combined.
Whisk the milk, egg and vanilla extract together in a jug ,then slowly pour about half into the flour mixture, beat to combine and turn the mixer up to high speed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).Continue mixing for a couple more minutes until the mixture is smooth. Do not over mix.
Spoon the mixture into the paper cases until two-thirds full and generously sprinkle the crushed biscuit on top of the mix.
Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Ingredients List:
For the topping:
- 200g caster sugar
- 4 egg whites
- chocolate squares to decorate
Put the sugar into a small saucepan with 150ml of water and bring to the boil. Using an electric whisk, whisk the egg whites until foamy.
When the sugar has boiled for 5-10 mins it should have reached the soft ball stage,to check this use a small spoon to drop a small amount of the syrup into a bowl of very cold water, if the syrup is cooked correctly it should form a small ball in the water.
Once it has reached this stage pour on to the beaten eggs while mixing on a medium speed. Once added adjust the speed to high and whisk until the underside of the bowl feels lukewarm. At the stage the meringue should have increased in size and become white, smooth and quite shiny.
Smooth the meringue onto the cooled cupcakes then swirl or mould into decorative spikes. With a cook's blowtorch lightly brown the meringue. Alternately pop under the grill for a few seconds.
Sprinkle with more biscuit crumbs and decorate the a square or chocolate.
