Smores cup cakes - Recipe

S’MORES CUPCAKES
INGREDIENTS: METHOD:
CUPCAKES
DAWN® (Frozen) Chocolate
Cupcake Bases
18
FINISH
BAKER’S SELECT Vanilla Frosting
DAWN® Chocolate Bar Mini Plain
Mini Marshmallows
Honeycomb
Digestive Biscuit Crumb
BAKER’S SELECT Chocolate Fudge Icing
• Arrange 18 DAWN® (Frozen) Chocolate Cupcake
Bases onto a tray and defrost.
• Pipe a good level of BAKER’S SELECT Vanilla
Frosting onto each cupcake using a swirl nozzle.
• Top the frosting of each cupcake with mini
marshmallows, honeycomb and digestive biscuit
crumb.
• Warm BAKER’S SELECT Chocolate Fudge Icing and swirl messily over the top.
• Lastly insert a DAWN® Chocolate Bar Mini Plain diagonally into the frosting to stick
out of the top of each cupcake.
Tip: For a more rustic effect lightly toast the mini marshmallows before putting them
on the cupcakes.
MAKES: 18 Cupcakes
P h o e n ix
More recipes and inspiration?
www.dawnbakery.co.uk