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

SHARE THIS RECIPE

INGREDIENTS

FOR THE MUFFINS:

220g Alara Scottish Oats

150g Coconut Sugar

1 tsp Baking Powder

Â½ tsp Bicarbonate Soda

Pinch of Salt

200 ml Oat Milk

Sunflower Oil

80 ml of Mr Organic Extra Virgin Olive Oil

2 Chia Eggs

2 tbsp of Mr Organic Sicilian Mandarin Conserve

FOR THE MARSHMALLOW FLUFF:

1 can of Mr Organic Chick Peas

5 tbsp Surkin Icing Sugar

Â½ tsp Cream of Tartar

Â½ tsp Xantham Gum

1 tbsp OTE Superfoods Chia Seeds

Mr Organic Chocolate and Hazelnut spread for drizzling

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.