Another Sunday Share is here. If you read my blog you will know i have decided to include “Sunday Share” posts which will include anything from what i have been doing, a general update to baking. This week has been a quiet week so i have decided to share with you my ROLO Cupcakes Recipe which i made this week! These are some of the yummiest cupcakes i have tried!
What You Will Need…
6oz (175g) Self Raising Flour
6oz (175g) Caster Sugar
6oz (175g) Butter
3 Eggs
1 & half Tsp baking powder
1 Tbsp Milk
2 Tbsp Cocoa Powder
Chocolate Frosting…
(6oz) 175g Butter
(7oz) 220g Icing Sugar
2 Tbsp Cocoa Powder
Extras…
Rolo’s
Caramel (I used Carnation Caramel)
Salted Caramel Sauce
Now Time To Bake…
- Mix all cake ingridients apart from Cocoa Powder together until smooth.
- Add the Cocoa Powder and slowly fold into the mixture until mixture is fully chocolate coated.
- For best cake results spoon mixture in using an ice cream scooper. I usually use muffin cases but you can use normal cupcake cases.
- Mixture can fill between 12-18 cupcakes depending on case size.
- Fill cases 3 quarters full.
- Cook at Gas Mark 4 for 30 minutes. I turn the tray around half way through to ensure cakes are even coloured all over.
- Whilst cakes are cooking mix the Icing Sugar and Butter together until smooth. Then add the Cocoa Powder and mix well.
- Using a thin Potato Peeler or cutter cut out a small hole in the middle of the cupcakes, keep the cake you have just cut out.
- Fill hole with caramel. Place part of the cut out cake back into the hole to cover over the caramel.
Decoration…
- Pipe the chocolate frosting onto the cake.
- Add a Rolo to each cake for decoration.
- As an added extra you can dribble the Salted Caramel Sauce over the top of the icing.
These cupcakes went down a treat! Did you catch last weeks recipe:
Don’t forgot to read my Chocolate Cupcakes With Peanut Butter Frosting Post.