Camp­fire cup­cakes

Lancashire Life - - Food & Drink -

Crisp, toasted marsh­mal­lows, fluffy sponge and creamy caramel, these sim­ple cup­cakes are the ul­ti­mate au­tum­nal in­dul­gence. By all means, if you’re hav­ing a camp­fire, you can toast your marsh­mal­lows over the flames and quickly trans­fer them to your cup­cakes for an au­then­tic, smoky flavour. Just make sure you gob­ble them up warm to take full ad­van­tage of the gooey, melt­ing cen­tres.

In­gre­di­ents

For 18 large cup­cakes:

For the cup­cakes:

170g self-rais­ing flour

170g bak­ing mar­garine, such as Stork 170g caster sugar

3 eggs

2 tea­spoons of co­coa

For the fill­ing and top­ping:

1 tin Car­na­tion Caramel

1 bag of large marsh­mal­lows

Method

Pre­heat the oven to 160C/140C (fan)/ gas mark 3. Pop 18 pa­per cases into your cup­cake tins in prepa­ra­tion.

Cream to­gether the caster sugar and mar­garine un­til light and fluffy. Stir in the flour, eggs and co­coa to cre­ate a smooth bat­ter.

Di­vide the cake bat­ter be­tween the cup­cake cases and bake in the oven for 25-35 min­utes, or un­til a skewer in­serted into the cen­tre of one of the cakes comes out clean. Leave to cool on a wire rack.

When the cakes are fully cool, use a tea­spoon to scoop a lit­tle of the cen­tre out of each cake. Fill the cav­ity with a lit­tle caramel and pop the scooped out piece of cake back on top.

Top each cup­cake with a cou­ple of large marsh­mal­lows (you may need to skewer them with a cock­tail stick if they’re a lit­tle wob­bly). Give them a quick blast with a blow­torch and serve im­me­di­ately.

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