Last bite recipe

Cute, easy-to-make melted snowman cupcakes

Melted snowman cupcakes

45 MINUTES + CHILLING | MAKES 12 | EASY

caster sugar 200g vegetable oil 200ml eggs 2 medium vanilla extract Ω tsp plain flour 200g cocoa powder 20g bicarbonate of soda Ω heaped tsp natural yogurt 150g MALLOW ICING white marshmallows 150g milk 90ml full-fat soft cheese 250g vanilla extract Ω tsp double cream 75ml, whipped DECORATIONS white marshmallows 12 medium black icing pen candied peel 12 pieces

M&M’s 36, of different colours Matchmakers 12, snapped in half

• To make the icing, melt the marshmallows in the milk over a very low heat. Stir to stop them from sticking – be careful not to burn the mix. Spoon into a bowl and cool completely. Meanwhile, whip the cheese with the vanilla until smooth. When the marshmallow mix is cool, fold together, then fold in the whipped double cream and chill for at least an hour.

• Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with cupcake cases. Beat together the sugar and oil, then beat in the eggs one at a time, adding the vanilla with the second egg.

• Mix the flour, cocoa and bicarb, then add half to the oil mixture. Beat in well before adding the yogurt. Add the remaining dry ingredients. Divide between the cases and bake for 20 minutes. Leave to cool in the tin for a couple of minutes, then transfer to a rack to cool completely.

• Put the mallow icing into a piping bag, snip off the end, and pipe without a nozzle straight onto the top of the cupcakes to make the snowmen’s bodies.

• Draw a face on each marshmallow with black icing, stick in a bit of peel for the noses then pop on top of the icing. Add M&M’s for buttons and halved Matchmakers for the arms.

PER CUPCAKE 461 KCALS | FAT 28.1G | SATURATES 8G | CARBS 45.4G SUGARS 29.7G | FIBRE 1G | PROTEIN 6.1G | SALT 0.3G