Tunnocks Teacake Cupcakes

Published by Amy

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Tunnocks Teacake Cupcakes 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 Tunnocks Teacake Cupcakes

Tunnocks Teacake Cupcakes



For the Cupcakes

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.


It used to be the case that Marshmallow Fluff was hard to find in the UK but more recently I've been noticing it popping up in most large supermarkets beside the jams, marmalades & chocolate spreads.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!

5 Responses

  1. I am Scottish. Emigrated to Australia 40 years ago and have missed so many Scottish delicacies including Tunnocks tea cakes, caramel logs, snowballs and caramel wafers. However my local supermarket now stocks the tea cakes, the wafers and even Irn Bru! Progress! Ha ha.

    1. Maggie I am opening a bakery in Warrington, England and we will be featuring many Scottish favourites. We already ship cakes to Australia.

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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.

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