Autumn S’mores With Crunchie Bits
30 MINUTES
50 MINUTES
36
METHOD
1
Preheat the oven to 180 °C.
2
Melt butter and smash crackers mix with sugar and combine.
3
Mix sugars, flour, cocoa powder, baking powder and baking soda, salt and coffee with electric mixer.
4
In a separate bowl mix eggs, milk, oil, and vanilla. Add the wet to the dry and mix. Add in boiling water.
5
To a lined cupcake tray add cracker mix. Then pour in the batter to ¾ up and add the rest of the cracker mix with broken up crunchie.
6
Bake for 18-22 mins and then allow to cool to room temperature.
7
Make the frosting, add egg whites to a stand mixer. Add sugar with a splash of water to a pan and heat on high without stirring to 121 °C. Add cream of tartar to the eggs and start to whip add the sugar in a slow stream. Beat until thick and glossy and cold to the touch.
8
Add frosting to piping bag and top the cupcakes, lightly blow torch. Add Crunchie piece, Ritz cracker.
Ingredients
- For the Ritz cracker bottom:
- 400 g Ritz Original crackers (crushed)
- 200 g unsalted butter melted
- 100 g granulated sugar
- For the cupcakes:
- 300 g caster sugar
- 100 g dark brown sugar
- 200 g plain flour
- 75 g natural unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp fine sea salt
- 1 tsp instant coffee
- 2 large eggs room temperature
- 240 ml whole milk
- 120 ml vegetable oil
- 2 tsp vanilla extract
- 240 ml boiling water
- 100 g Cadbury Crunchie Bits
- For the frosting:
- 4 large egg whitesroom temperature
- 400 g sugar
- 0.5 tsp cream of tartar
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Nutritional Information
| Typical values | Per Serving |
|---|---|
| Energy | 1230.0 kJ |
| Energy | 294.0 kcal |
| Fat | 13.0 g |
| Carbohydrates | 39.0 g |
| Protein | 3.8 g |
| Saturated fat | 4.7 g |
| Sodium | 1.3 g |
| Dietary fibre | 1.0 g |
| Sugars | 29.0 g |
