posted by Chelsey Needham, December 16 2020
As the season has changed so has our Mallow Cupcakes. From the mysterious Ghosts to Snowmen, the festive season is here! With thanks to Helen from Cook Make Bake for this recipe with our BIG Vegantic Mallows and our Mini pink and white bites, that are delicately melted inside the sponge cake as well. Mallowtastic!
150g self-raising flour
50g cocoa powder
1 tsp baking powder
100ml full fat milk (Sub. Plant milk)
3 large free range eggs (Sub. Flax Egg or Aquafaba)
150g caster sugar
75g pack mini pink and white mallows
100g dark choc chips
200g unsalted butter (softened) (Sub. Vegan Coconut butter/Marg)
20 vegantic mallows
400g white chocolate
Black mini icing (for the nose)
Preheat oven to 180c
Using an electric whisk beat together sugar and butter until pale and whipped.
Add eggs and beat again until foamy, if the mixture begins to split add a couple of tbsp flour.
Now add cocoa and milk, whisk then add remaining flour and baking powder and fold through.
Add mallows and choc chips, fold through and add a tbsp of mixture to cupcake cases. Don’t over fill as you’re looking for a flat top when baked.
Bake in bun tin in a preheated oven 180c for 20 mins or until a skewer inserted comes out clean.
Cool on a wire baking rack.
Break up the white chocolate and place in a microwave safe bowl, on full power heat in 20 second bursts stirring in between, until your chocolate is melted.
Now use a little melted chocolate to ‘glue’ your giant mallow to the top of the cupcake.
Using a spoon or piping bag drizzle white chocolate over the top of the mallow.
For the snowman allow the chocolate to completely cover the cupcake top. Cool in the fridge for 10 minutes to set the chocolate before decorating with ready mixed icing.
Now have fun adding cute faces, buttons, arms, carrot noses and scarfs with your ready mixed icing tubes.
For more fun and easy to make recipes visit www.cookmakebake.co.uk