Brown Butter S'mores Cupcakes
- Rosie
- 13 minutes ago
- 1 min read
Moist brown butter cupcakes with an oozing chocolate centre. Sealed with indulgent chocolate ganache frosting and topped with a toasted marshmallow they are rich and decedent with a toasty nutty nostalgic flavour.
Brown Butter S'mores Cupcakes
Here’s Why You’ll Love These Brown Butter S'mores Cupcakes:
Toasted marshmallows, gooey chocolate and moist sponge
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner cake makers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Flour: The trick to a well risen eggless cupcakes is self raising flour, in combination with levelling agents (trust me!)
Dairy free Butter Milk: I recommend using milk with at least 2% fat content. Making a dairy free buttermilk is super easy - just combine milk and vinegar!
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Chocolate Fudge Sauce: homemade, gooey and perfect for that oozing centre
Marshmallows: you can't have s'mores without them! I used 'Free From' mallows and toasted them with a kitchen torch
Brown Butter: Toasty and nutty for that nostalgic flavour
The first step is to make your buttermilk - and honestly it couldn't be easier! All we do is add vinegar or lemon juice to milk, letting it curdle and thicken to a consistency similar to dairy buttermilk. Soy milk is the best option to use for a creamy buttermilk as it curdles the best, but almond also works (it will just be a lot thinner!)
Recipe
