Gingerbread & Toasted Marshmallow Cupcakes

Just perfection.

Done in 3 hours

Serves 12 Cupcakes

Dish by Chris Cahill

Ingredients

Cupcakes:

125gButter

125gDark Brown Sugar

125gGolden Syrup

125gBlack Treacle

250gSelf Raising Flour

2 TspsGround Ginger

1/2 TspsGround Cinnamon

2Eggs (Medium)

175mlWarmed Milk

Buttercream:

250gButter

500gIcing Sugar

10 Large Marshmallows

If there is one thing that you make this Christmas it has to be these. Not only are you getting a moist gingerbread cupcake but let us say this - the toasted marshmallow buttercream is a literal Christmas miracle.

Method

Cupcakes

Preheat the oven to 180ºc or 160ºfan.

In a pan, gently heat the unsalted butter, dark brown soft sugar, golden syrup and black treacle together in a pan until smooth, allow to cool for 10 minutes.

In a large bowl, sift the self raising flour, ground ginger and ground cinnamon together and pour in the butter/sugar/treacle mix – stir to combine.

Add in the eggs, one at a time, and mix until just combined.

Finally, add the slightly warmed milk and mix again.

Split the mixture between the 12 cupcake cases.

Bake in the oven for 20-24 minutes, or until baked through. Leave to cool fully.

Buttercream

Beat the room temperature unsalted butter until white and silky.

Add in the icing sugar and beat again.

While your buttercream is mixing, toast your large marshmallows.

Turn your mixer on low and then add in the marshmallows. Once mixed in, turn your mixer to a high speed setting and then whip your buttercream until light and fluffy.