When I think of Tunnocks Teacakes, I think of Still Game. In particular the one where Jack & Victor share some Tunnocks Teacakes and cristicise one another on either being the type of person who rolls their teacake wrapper into a perfect little ball or the type of person who has to flatten the wrapper out into a flawless square. (I’m definitely the latter). And for those of you out-with Scotland (or the UK – do you get Tunnocks Teacakes down south?) who have absolutely no idea what a Tunnocks Teacake is, these Tunnocks Teacake Cupcakes are just the education you need!
In short, a Tunnocks Teacake is a biscuit topped with marshmallow and covered in chocolate. Simple? Yes. Bloody delicious? Oh yes! Just like our Terry’s Chocolate Orange Cupcakes & Irn Bru Cupcakes, I’m a big fan of turning our favourite sweet treats into cupcakes. And what’s great about these cupcakes is just how simple they are. A easy vanilla sponge following my favourite cupcake recipe (the Hummingbird one, if you’re interested), topped with an irresistible marshmallow icing and dipped in chocolate for good measure. And just like the real deal, these Tunnocks Teacake Cupcakes may be made of simple stuff but they certainly leave a lasting impression.
Tunnocks Teacake Cupcakes
For the Cupcakes
- 120 g Plain Flour
- 140 g Caster Sugar
- 1½ tsp Baking Powder
- 40 g Butter at room temperature
- 120 ml Milk
- 1 Egg
- ¼ tsp Vanilla Extract
For the Marshmallow Icing
- 200 g Icing Sugar
- 80 g Butter at room temperature
- 1 Jar Marshmallow Fluff
- 200 g Milk Chocolate
For the Cupcakes
- Preheat your oven to 170°c and line your muffin tray with 6 cupcake cases.
- Sift the flour, sugar & baking powder into a large bowl. Add the butter and mix on a medium speed until the mixture resembles a sandy consistency.
- Gradually add half the milk to the mixture. Whisk the egg & vanilla extract into the remaining milk and again gradually add to the other ingredients. Mix until only combined - do not over mix!
- Using an ice cream scoop, fill your cupcake cases 2/3 full and bake for around 20 minutes until a skewer comes out the cupcakes clean.
- When cool enough to touch, transfer to a wire rack to cool completely.
For the Icing
- Sift the icing sugar into a large bowl, add the butter and mix on a slow medium speed with a clean tea towel over your mixer to prevent your kitchen filling with icing sugar!
- When the butter & icing sugar start to come together, add the marshmallow fluff a spoonful at a time. I find 2/3 of a jar to be just about right - enough marshmallow without it becoming too soft to hold it's own.
- Pipe your marshmallow onto your cupcakes best you can - this icing is a very sticky one! Use a spoon to smooth over into a dome-like finish. Running your spoon under hot water throughout this process makes it a bit easier.
- Once topped with the marshmallow icing, pop the cupcakes in the fridge for around half an hour whilst melting your chocolate either over a bain marie or in shorts bursts in a microwave.
- To finish your cupcakes, remove them from the fridge, hold them upside down and dip the marshmallow icing into your melted chocolate, allowing any excess to drip off before returning them to the fridge to set.