Lucy's Friendly Foods

It’s the school cake sale that happens once a term. This time not for our school years, but the reality is that if I don’t bake some cakes my children won’t be able to buy any. I wasn’t intending on baking any this time, but Little S was rather upset that she wouldn’t be able to join in and buy some treats, so I decided to make some anyway.

Everyone loves S’mores, and here we have rich chocolate cupcakes, filled with a roasted melting marshmallow, then topped with vanilla buttercream, chocolate ganache, biscuit crumbs and more marshmallows. Enjoy, preferably in the great outdoors!

S’mores Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 12

  • 1 cup oat milk
  • 1 tsp lemon juice
  • 2/3 cup granulated sugar
  • 1/3 cup dairy-free spread, melted
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1/3 cup cocoa
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 vegetarian marshmallows, cut in half

– Preheat the oven to 190 degrees Centigrade/Gas Mark 5
– Fill a cupcake tray with cupcake cases
– Mix together the oat milk, lemon, melted spread and vanilla.
– Stir in the sugar
– Sift in the flour, cocoa, bicarbonate, baking powder and salt.
– Gently mix to form a smooth, very wet silky mix.
– 2/3rds fill the cupcake cases


– Place 1 marshmallow piece in the middle of each


– Bake for 18-20 minutes until a knife comes out clean
– Cool on a wire rack

Vanilla Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


enough to pipe onto 12-14 cupcakes

  • 1/4 cup vegetable fat (such as Trex)
  • 3/4 cup dairy-free spread (such as Pure)
  • 3 cups icing sugar, sifted
  • 1/4 cup oat milk
  • 1 tsp vanilla extract

– Whisk together the spread, vegetable fat and vanilla.

– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.

– Spread onto the cupcakes.

To assemble:

– Drizzle with chocolate ganache (melt chocolate, dairy-free spread and a touch of syrup together)

– Sprinkle with biscuit crumbs (I used Lotus Caramalised biscuits)

– Add half a marshmallow and a broken piece of biscuit.


12 Responses

  1. Lucy, your cupcakes look fabulous! Better than anything I’ve seen in a bakery!… I hope you made more than 12, because I bet they were stormed at the sale 🙂

  2. Oh my gosh…these look amazing! I really must try making them for my boys! Love roasting marshmallows for s’mores in the summer. 🙂

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