Gluten-Free S’mores Cupcakes

fullsizeoutput_3b4aThese sweet and sticky cupcakes bring me back to the summer, when I made my first real s’mores with friends on camp. We had a bonfire night in the forest, the stars above us as we danced around the flames in the gathering dark. It may be approaching winter now, but with this new recipe, you’ll be able to savour your sweet summer memories all year round. Unfortunately, we don’t have graham crackers in the UK, so I’ve substituted the classic ingredient with digestive biscuits (much to my American friends’ disgust).

Ingredients (makes 22 cupcakes)

For the cake batter:

300g butter

300g caster sugar

300g gluten-free self-raising flour

5 eggs

2tsp vanilla essence

To decorate:

250g butter

425g icing sugar

75g cocoa powder

100g dark chocolate chips

1 pack mini marshmallows

4 gluten free digestive biscuits

edible glitter (optional)

fullsizeoutput_3b4bMethod

  1. Pre-heat the oven to 180°C and line 2 baking trays with cupcake cases
  2. Cream the butter and sugar together in a large mixing bowl
  3. Add the eggs, flour and vanilla essence and mix well
  4. Put one and a half ice cream scoopfuls of batter into each cupcake case and put in the oven for 18-20 minutes
  5. To make the chocolate frosting, cream the butter, icing sugar and cocoa powder together until smooth and fluffy (add 2tbsp water to loosen if necessary)
  6. Once the cupcakes have cooled, pipe the frosting in a double layered ring on each cupcake using a star tipped piping nozzle
  7. Melt the dark chocolate chips in the microwave at 20 second intervals, mixing in between, until smooth
  8. Pipe the melted chocolate (using a small piping bag or ziplock bag) on top of the frosting ring, gently guiding it down the sides so that it drips
  9. Top the cupcakes with mini marshmallows and crushed biscuits (and edible glitter, of course)
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