Tea cake cupcakes

Name: Tea cake cupcakes
Ingredients: 90g digestive biscuits crushed; 25g butter; 2 tsp golden syrup melted; 100g plain flour; 45g cocoa powder; 1 tbsp espresso powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 eggs; 100g sugar; 100g dark brown sugar; 80ml veg oil; 2 tsp vanilla; 120ml buttermilk; 3 egg whites; 260g caster sugar; 7 tbsp golden syrup; 1/4 tsp cream of tartar; 1 tsp vanilla; pinch of salt; 2 tbsp water; 375g dark chocolate; 3 tbsp veg or coconut oil

23 steps

Updated at: Thu, 17 Aug 2023 02:30:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories569.6 kcal (28%)

Total Fat26.7 g (38%)

Carbs79.1 g (30%)

Sugars61 g (68%)

Protein6 g (12%)

Sodium238.4 mg (12%)

Fiber4.3 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

preheat oven to 180oC

OvenPreheat

for the base

Step 2

combine the biscuits, butter and golden syrup together in a bowl

Bowl

Spoon

digestive biscuits90g

butter25g

golden syrup2 tsp

Step 3

add one tbsp of biscuit mixture to the bottom of each cupcake case

Muffin Pan

for the cupcake

Step 4

in a large bowl, sieve the flour, cocoa powder, espresso powder, baking powder, baking soda and salt

Bowl

Sieve

baking soda½ tsp

baking powder1 tsp

cocoa powder45g

plain flour100g

espresso powder1 Tbsp

salt¼ tsp

Step 5

in a seperate bowl whisk together the eggs, sugar, oil and vanilla

Bowl

Whisk

sugar100g

veg oil80ml

dark brown sugar100g

vanilla2 tsp

eggs2

Step 6

pour half the wet ingredients into the dry ingredients

Step 7

pout in half the buttermilk

buttermilk120ml

Step 8

whisk to combine

Step 9

reapeat until all the ingredients are combined, the batter should be thin

Step 10

fill the cupcake cases with the batter and bake for 18-20 minutes

Step 11

allow to cool completely

for the marshmallow topping

Step 12

set a heatproof bowl over a saucepan of simmering water

Sauce Pan

Oven Safe Bowl

Step 13

add all the ingredients for the topping

egg whites3

caster sugar260g

salt

water2 Tbsp

golden syrup7 Tbsp

vanilla1 tsp

cream of tartar¼ tsp

Step 14

using a hand mixer, whisk the mixture for 5 minutes until it reaches stiff peaks

Whisk

Step 15

remove the bowl from the heat and repeat for 1 more minute

Step 16

the meringue should hold its peaks and be marshmellowy

Step 17

pipe some topping on each cupcake

Step 18

place the cupcakes in the fridge for 15-20 minutes

for the chocolate coating

Step 19

add the chocolate and oil to a heatproof bowl set over a pot of simmering water

veg oil3 Tbsp

dark chocolate375g

Step 20

stir until the chocolate has melted

Step 21

pour the chocolate mixture into a tall jug

Step 22

one at a time, dip the marshmellow into the chocolate mix until covered

Step 23

allow the cupcakes to chill for up to 2 hours until fully set

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Notes

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Tea cake cupcakes

Nutrition balance score

Nutrition per serving

Ingredients

for the biscuit base

for the cupcakes

for the marshmallow meringue icing

for the chocolate coating

Instructions

for the base

for the cupcake

for the marshmallow topping

for the chocolate coating

Notes

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