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.
For 18 large cupcakes:
For the cupcakes:
170g self-raising flour
170g baking margarine, such as Stork 170g caster sugar
2 teaspoons of cocoa
For the filling and topping:
1 tin Carnation Caramel
1 bag of large marshmallows
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.