Preheat the oven to 180C/350F/Gas 4.
If using butter, soften or cut into small cubes to help the process. Add the sugar and using a mixing bowl or mixer, beat until a pale creamed mixture is formed.
Sift the flour, ground almonds and baking powder. Then break an egg, one at a time in a cup and whisk. With each beaten egg, add to the mixture with a tablespoon of the sifted flour. This will help to prevent the mixture curdling.
Continue with this process until all the eggs and flour mixture has been added to the bowl. Add the vanilla essence or extract.
Take a muffin baking tin and line with paper cases. Taking a dessert spoon and tea spoon, equally push the mixture into each case.
Bake in the oven for approx 25 mins. Less if you are using a fan oven. Don't be tempted to open the oven until cooked. Remove when the tops have started to go a golden colour.
When the cupcakes are cooled. Melt the chocolate and butter over a simmering pan of hot water, until the chocolate and butter are combined and shiny. Do not allow to overcook and burn. You can use a microwave for this, but keep an eye on it! Drizzle evenly over the cakes.
Melt the white marshmallows in the microwave and drizzle over the cakes. Be warned, it will be a VERY sticky texture!
Self-taught home cook who loves talking, writing and photographing food. I wanted to create an online platform for fellow foodies to join in and share their recipes and ideas to become smarter in the kitchen. Chilli Jam really is for EVERYONE!!