These sugar free Iced Vo-Vo cupcakes are such a treat!  Remember the Iced Vo-Vo biscuits you used to eat as a child?  These are even better, healthier, sugar free and gluten free....such a pretty addition to the table, they will have your guest asking for more.

Makes 12

Ingredients:

  • 1 cup pink marshmallow  (Rocky Road recipe)
  • 25g butter, chopped
  • 12 medium cupcakes (Butterfly cup cake recipe0
  • 1/3 cup Berry Jam  (Strawberry Jam recipe)
  • 3/4 cup desiccated coconut

Method:

  1. Make marshmallows using the recipe from our sugar free Rocky Road recipe.   http://www.sweetlife.com.au/recipe/rocky-road/
  2. Bake 12 medium cup cakes using our Butterfly Cupcake recipe, up to step 7.                                              http://www.sweetlife.com.au/sugar-free-recipes/cake/butterfly-cupcakes/
  3. Make the Strawberry Jam, using any berries you like                                                            http://www.sweetlife.com.au/sugar-free-recipes/jams-spreads/strawberry-jam/
  • Place marshmallows and butter into a small saucepan and stir over a low heat until melted and smooth.  
  • Remove from the heat and let cool slightly, do not let it set.
  • Working with 1 cupcake at a time, spread a little marshmallow icing onto each side of the top of the cupcake, leaving a bare strip down the centre, then spread the jam down the strip.  
  • Roll the sides of the cupcake in the coconut and then sprinkle coconut onto the top of the cake to entirely coat the top of the cake including the jam.
  • Set aside and repeat until all of the cupcakes are coated.  
  • Set aside until the icing has set.

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