Name: Campfire cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 12
Cuisine: British
Ingredients: 140g light muscovado sugar; 100g self-raising flour; 50g cocoa powder; 1 tsp baking powder; 3 eggs; 125ml vegetable oil; 3 tbsp milk; 50g milk chocolate chip; 30g pack mini marshmallows

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Campfire cupcakes

Campfire cupcakes

Good Food team

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Makes 12

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.38 ratingsRate

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A make-ahead treat, these will take you back to toasting marshmallows around an open fire

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Ingredients

Nutrition

Units:

MetricUS

140g light muscovado sugar
100g self-raising flour
50g cocoa powder
1 tsp baking powder
3 eggs
125ml vegetable oil
3 tbsp milk
50g milk chocolate chip
30g pack mini marshmallows

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Nutrition: per serving

kcal233
fat14g
saturates3g
carbs25g
sugars16g
fibre1g
protein3g
salt0.27g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, cocoa and baking powder into a large bowl. Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips. Place cupcake cases into a 12-hole bun tin. Divide the mixture between the cases, then bake for 20 mins until risen and cooked through. You can now leave to cool and store for up to 2 days in an airtight container.
step 2

Just before serving (either warm from the oven or cold), arrange marshmallows over the tops of the cakes. Heat grill to medium and pop the cakes under it for 30 secs, watching all the time, just until the marshmallows are lightly browned. Remove and eat straight away.

Recipe from Good Food magazine, November 2009

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A star rating of 4.5 out of 5.38 ratings

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