Marshmallow Teacake Cupcakes

Happy Friday!  How was your Easter weekend?  Did you get your fill of chocolate, or – like me – were you raiding the supermarket on Tuesday morning for half-price Easter eggs?  I found bags of Galaxy Caramel Eggs for 50p and used my arm to sweep the whole shelf into my basket.  No shame.

Anyway, hopefully you’re not too sick of chocolate (is that even possible?) – clearly I’m not, because yesterday I got a craving for cupcakes and decided to make these bad boys.  The American baking community call them Hi-Hats (marshmallow frosting dipped in melted chocolate), but to us Brits really they’re just cupcakes with a marshmallow tea cake (/poo emoji) perched on top.  I went one better and added a raspberry jam filling – just like real tea cakes.  I thought they were going to be a nightmare to make, but with a bit of strategic freezer-time, they were actually pretty easy 🙂

Marshmallow Teacake Cupcakes

Ingredients

• 175g butter
  
• 100g caster sugar
• 2 eggs whisked
• 225g self raising flour
• 120ml milk
• Raspberry Jam
• For the marshmallow cream topping: 1 jar of Marshmallow Fluff (amazing stuff), 250g butter, 300g icing sugar
• 250g plain chocolate

1. Set the oven to 180. In a bowl, cream together the butter and caster sugar, then stir in the egg.
2. Stir in the flour and milk gradually, alternating between the two until you have a light and fluffy batter.
3. Spoon into deep cupcake cases and then bake for around 20 minutes (or until an inserted skewer comes out clean).  Allow to cool.
4. In a clean bowl, mix together the butter, icing sugar and marshmallow fluff to create a marshmallow buttercream.  Using a piping bag, pipe a ringed “fence” on the top of the cupcake, then fill the centre with jam.  Pipe around and on top of the jam to create a peak, then place the cupcakes in the freezer to ensure the topping is set and cold enough to keep its shape when you dip it in the melted chocolate.
5. Melt the chocolate in the microwave (or on the hob, whichever way you prefer!), then carefully dip the cupcakes – topside down – into it.  Tip: It helps if you use a cup for the chocolate rather than a bowl.  Leave the cupcakes to cool in the fridge so the chocolate can set.
6. SCOFF.

Have a great weekend everyone! 🙂