Rolo Cupcake
Ingredients
100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
Pinch of salt
40g unsalted butter (softened)
120ml whole milk
1 egg,
1/4 tsp vanilla extract
1 JAR SALTED CARAMEL/TIN CARAMEL
1-2 PACKETS ROLO
FROSTING
600g icing sugar sifted
200g unsalted butter
80g cocoa powder
80ml whole milk
Preparation
1
Preheat the oven to 180c
2
Put the flour, cocoa powder, sugar, baking powder, salt and butter in a free standing electric mixer (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is well mixed.
3
Whisk the milk, egg, and vanilla extract together in a jug ,then slowly pour about half into the flour mixture then the other remaining ½ of egg mixture ,beat to combine and turn the mixer up to high speed.
4
Continue mixing for a couple more minutes until the mixture is smooth.
5
Do not over mix.
6
Drop a good tablespoon of the mixture into the paper cases, drop a heaped tablespoon of caramel into each cupcake and cover with another tablespoon batter.
7
Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave too cool.
8
Whilst cakes are cooling make frosting
9
Beat icing sugar, butter until white & creamy add the cocoa powder.
10
Beat for a few mins on high speed
11
Turn down to a low speed and add milk gradually, (you may not need all of it) once mixed turn up to a high speed again and beat for approx. 5 mins and mixture is light and fluffy.
12
Put frosting in an icing bag and pipe a swirl of buttercream on each cupcake.
13
Top each swirl with a Rolo
.
About
These Rolo Cupcakes are a a very easy bake, so why not give your chocolate cupcake a rolo make-over
Added:
Saturday, October 24, 2015 - 12:03pm
