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Jaffa Cake Cupcakes with Marshmallow Fluff

Jaffa Cake Cupcakes with Marshmallow Fluff

These mouth watering bites are a combination of  mandarin muffins topped with a vegan fluffy marshmallow cloud and a drizzle of chocolate hazelnut heaven.

20 mins

8 people

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INGREDIENTS

FOR THE MUFFINS:
220g Alara Scottish Oats
150g Coconut Sugar
1 tsp Baking Powder
½ tsp Bicarbonate Soda
Pinch of Salt
200 ml Oat Milk
Sunflower Oil
2 Chia Eggs
2 tbsp of Mr Organic Sicilian Mandarin Conserve
FOR THE MARSHMALLOW FLUFF:
5 tbsp Surkin Icing Sugar
½ tsp Cream of Tartar
½ tsp Xantham Gum
1 tbsp OTE Superfoods Chia Seeds
6 tbsp Water

METHOD

1.Preheat the oven to 185 c.

2.For the muffins, combine all of the dry ingredients in a bowl and give it a good stir.

3.In a separate jug, combine all of the wet ingredients and slowly pour into the bowl with your dry ingredients continuously mixing until you have a thick, smooth batter.

4.Divide into your pre oiled muffin tin and bake for 18 minutes. Turn out onto a wire rack and let it cool.

5.In the meantime you can make the marshmallow fluff. Simply mix the liquid of your chickpeas with an electric whisk for around five minutes until peaks form and you have a lovely white consistency. Then gradually add the Surkin icing sugar, cream of tartar and xantham gum ensuring each spoonful is fully incorporated in the mix until silky smooth.

6.To assemble simply dollop one tbsp. of the marshmallow fluff onto your mandarin muffin and drizzle with a generous amount of Mr. Organic chocolate and hazelnut spread.

 

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil
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Mr Organic product
Chickpeas
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Mr Organic product
Dairy Free Chocolate & Hazelnut Spread
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Mr Organic product

Why Mr Organic?

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