17 October 2016

Food | Rolo Cupcakes

It's been a little while since I had the baking bug, but over the weekend I had the urge. And this urge led me to experimenting with a couple of different couple cupcake recipes, including these Rolo Cupcakes. Easy to take, tasty and a real crowd pleaser.

I have to admit, this recipe was completely off the cuff, but it seemed to work out perfectly. So let me run you through how I put this together.

  • 60g cocoa powder (I like Bourneville)
  • 4 - 5 tablespoons boiling water
  • 175g of softened butter
  • 175g caster sugar
  • 120g self raising flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 jar of salted caramel
  • A few rolos
  • Can of spray butter icing in chocolate


First of all pre-heat your oven to around 180 degrees and line a cupcake tray with cupcake cases, I choose gold ones to go with the caramel. 

Take a large mixing bowl, and sift you cocoa powder into this. First add 4 tablespoons of boiling water and mix together to create a chocolate type paste/syrup, I added a little bit more to make it more paste like as it was still looking a little dry. Then put in the butter, sugar, flour, baking powder and eggs and mix together with an electric beater until smooth and mixed. 

Take one spoonful of mix into each case, then take your jar of caramel and put a teaspoon in each case on top of the chocolate mix. Then cover the caramel with the remaining chocolate mix to encase it - much like a rolo. Then place in the oven and cook for around 15 minutes, until the sponge is bouncy and the knife into the mix comes out clean. Then leave to cool.

To decorate I cheated and used one of the ready made icing mixes that comes in the spray can, type things. I put on the star nozzle and swirled it around the top of the cake, and finished it off with a rolo on top. Ta da!

This was a total experiment, but I've had so many compliments from this that I'll definitely be making this again, and experimenting further. 

What's your favourite baking experiment?

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