S’mores Cupcakes

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)

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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

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– Place 1 marshmallow piece in the middle of each

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– 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)

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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.

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S’mores Bars (vegan too!)

The girls have always been rather interested in the concept of S’mores, probably from coming across the term in TV programmes. I’m not sure if your usual S’more is dairy-free, but it certainly isn’t vegetarian or vegan!

We had some of our lovely vegetarian marshmallows hanging round in the cupboard…. so it was time for an experiment. The final result is sweet but also rather delicious. A crisp shortbready base covered with vegetarian marshmallows and then smothered in a soft chocolate ganache – yum!

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

for a 9 inch square tin

  • 1/2 cup dairy-free spread
  • 1/2 cup icing sugar
  • pinch of salt
  • 1 tsp vanilla essence
  • 1 cup flour
  • 1 cup vegan mini marshmallows
  • 1 cup dairy-free dark chocolate
  • 4 tbsps dairy-free spread
  • 2 tbsps golden syrup/maple syrup

– Line a 9 inch square baking tray with parchment

– Preheat the oven to 180 degrees Centigrade/Gas mark 4

– Cream together the dairy-free spread and icing sugar until light and fluffy

– Whisk in the vanilla esence

– Sift in the flour and salt and mix to fully combine. It will be fairly sticky.

– Spread the dough into the baking tray, level off and bake for 15-20 minutes, until just starting to turn golden at the edges.

– Remove from the oven and let cool slightly in the tin.

– In a bain marie or the microwave, melt together the 4 tbsps of dairy-free spread with the chocolate and syrup. Stir until smooth and glossy.

– Scatter the marshmallows over the biscuit base. Pour the chocolate ganache over the top.

– Leave to cool in the fridge and then cut into bars.

– Best to keep them in the fridge.