Marshmallow Banoffee Cupcake

You Will Need:

• Cupcake Cases – any colour you prefer
• Dawn^® Scoop & Bake Batter - Banana and Toffee
• Dawn^® Orange Frosting
• Dawn^® Chocolate Frosting
• YIELD: 1 x 2kg tub = 40 Cup Cakes (50g)

Directions

• To begin, mix around the Dawn^® Scoop & Bake batter with a spatula or spoon.
• Scoop the batter into the cupcake cases, around 50g in each.
• Bake at 160°C for 20-25 minutes, depending on the oven.
• Leave to cool before decorating.
• Use either a dual piping bag or individually pipe each frosting onto the top of the cupcake making a swirl.
• Finish off by placing a few marshmallows around the top of the cupcake for extra appeal!

Then display these seasonal treats and sell!

Tip: Before adding the marshmallows to the top of the cupcakes, try using a crème brulee torch or heat slightly in the oven, to flash toast them.