Ingredients
The following ingredients have 4 Servings
- 175 grams butter (softened)
- 175 grams caster sugar
- 2 large free-range eggs
- 125 grams self-raising flour
- 0.5 tsp bicarbonate of soda
- 25 grams cocoa powder
- 25 grams peanut flour
- 2 tbsp full fat milk (divided)
- 150 grams butter (softened)
- 250 grams icing sugar (sifted)
- 2 tbsp cocoa powder
- 2 tbsp peanut flour
- 2 tbsp full fat milk (divided)
- mini marshmallows (to decoratef)
Instruction
- Preheat your oven to 180 C (170 C fan) and line a 12 hole muffin tin with large American size cupcake/muffin cases.
- Cream butter and sugar together until light and fluffy. Add the egg, one at a time, with a spoonful of flour so it doesn't curdle.
- Sift in the remaining flour and bicarbonate of soda and combine well.
- Divide the mixture into two equal portions in separate bowls.
- Add the cocoa powder to one half, and the peanut flour to the other half. Add a tablespoonful of milk to each bowl and stir until combined. It should be a soft, dropping consistency.
- Drop small spoonfuls of each flavoured batter into the cupcake cases. Using a knife or skewer, swirl the batter together slightly to make a marbled cupcake.
- Bake for 20-25 minutes, until springy and a skewer inserted comes out clean. Transfer to a wire rack to cool completely.
- To make the frosting, blend the butter and icing sugar together until thoroughly combined.
- Divide the mixture into two bowls, and add the cocoa powder to one bowl, and the peanut flour to the other. Add 1 tbsp milk to each bowl and combine well.
- To pipe the swirled frosting you can either spoon each flavoured frosting into separate sides of a large piping bag, or use two small plastic disposable ones inserted into a third bag into which the medium star piping nozzle is fitted.
- Frost and decorate with mini marshmallows!
