On Sunday, I was having a bit of a lazy day and I got superrrr bored so I was like I know what I will do! << BAKING TIMEEEE >> Of course, I got my trusty Tanya Burr Bakes book off the shelve and had a look at what I could do.
When it comes to sweet treats, I tend to prefer biscuit things however this looked irresistible and also looked a bit of a challenge so I thought this would be good to have a go at. I did cheat a little because at the end you are meant to melt marshmallows etc… and then grill the top to make it look like a smore but I didn’t have time so CBA for that!I have never actually had a smore before however I have seen them on things like Instagram and Snapchat and the look amazing!
If you would like to attempt these ~SUPER~ yummy cakes which are also very filling so would make the perfect cheat snack then you can read and follow along the recipe below!
Makes 12 | Prep Time: 40 mins | Cooking Time: 20 mins
What you will need:
- 12 hole cupcake/muffin tin
- 250g digestive biscuits
- 175g unsalted butter
- 180g caster sugar
- 1 egg
- splash of vanilla extract
- 160g plain flour
- 2 teaspoons baking powder
- 160ml milk
- 200g of any milk chocolate you like
For the fudge icing:
- 125g salted butter
- 140g icing sugar
- ½ teaspoon of vanilla extract
- 100g of dark chocolate
For marshmallow icing:
- 150g of mini marshmallows
- 4 tabespoons of golden syrup
WOAHHHHHHHH! Yes I know what you are thinking that is one hefty amount of ingredients but — DON’T PANICK — if I can do it then you can too!
Before anything preheat your oven to 180°C/350°F/GM4. Line the tray with cupcake or muffin cases of your choice… I went for classic plain and boring ones but they still look alright!
Either crush the biscuits with a rolling pin or put them in a food processor to break them into small bits. You want them broken down really small with no big chunks. Melt 125g of butter and stir this into the biscuit crumbs. Put this mixture into the bottom of the paper cases and press it down to the bottom with your finger.
Ready for the next bit?? For the cake batter (which might I say creates a lovely and fluffy sponge) cream the sugar and remaining 50g of butter together and then add the egg and vanilla extract. Fold in the flour and don’t worry if it seems to form a doe rather than cake mixture. Then add the milk and then it should resemble a thin cake batter that is well mixed.
Divide the mixture between the cases and add a square of chocolate into each one. Like a surprise in the middle of the cake!! Pop the tray in the oven for 20 minutes or until golden brown.
For the icing, I have halved the amount of ingredients for you because I found that I created WAY TOO MUCH icing and I now have a load of icing in my freezer to use for another time. So mix the butter, icing sugar and vanilla extract until it is smooth. Melt the chocolate in a bowl over a bowl of simmering water on the hob and stir the chocolate through the icing. I found that because the chocolate as hot, it made the icing warm so it was harder to pipe. I would put it in the fridge for a bit and then pipe it or spoon it onto the cakes.
Now for the step I did not do… melt the marshmallows and golden syrup in a pan over a medium heat. Put into a piping bag and cool slightly before piping it onto the icing. let this cool in the fridge and then either using a cooking blow torch or under a hot preheated grill, heat the cakes until the marshmallow goes golden brown.
Do you think you would like this??
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