Rolo Cupcakes
As soon as I saw these beautiful cupcakes on Hannah’s blog I knew I had to make them. I’ve never made, what I call, American Cupcakes with the swirls of buttercream on top before. I baked them in my silicone cupcake cases and they make things so much easier, I would highly recommend them for anyone who does baking. I used the last of my homemade butter to make both the cakes and the buttercream.
The cupcakes are a Valentines gift for Hubby. However to ensure they are edible I had to just taste test one of them, and I can say they are delicious! I wasn’t able to get hold of any Valentines related sprinkles so had to make do with hundreds and thousands.
Two things I learnt while making these cakes:
1) Don’t, on a whim, decide to use the old electric whisk that has been getting dusty in the cupboard since you received your all singing & dancing stick blender. The old whisk will only speed up and slow down on it’s own accord and smell like burning plastic. The said whisk is now living at the bottom of the dustbin.
2) Hundreds & Thousands are called that for a reason. When sprinkling them on make sure you have something underneath with a lip to catch them or, like confetti, you’ll be finding them for months to come. You wouldn’t believe how far they roll.
1 Picture
Ingredients
- 112 g (4oz) marg or softened butter
- 112 g(4oz) caster sugar
- 2 large eggs
- 85 g (3oz) self raising flour, sifted
- 30 g(1oz) cocoa, sifted
- 12 rolos
- 280 g(10oz) icing sugar, sifted
- 125 g(4 1/2 oz) butter, softened
- 2 tbsp milk
- 1 tsp vanilla essence
- sugar hearts for decoration
Details
Servings 12
Preparation
Step 1
Pre heat the oven to 180oC/350F/Gas Mark 4.
Cream the butter and sugar together until light and floffy. Add the eggs, one at a time to the cream mixture, whisking after each addition. If the mixture begins to curdle, add a spoonful of flour.
Add the remaining flour and cocoa to the mixture and fold in gently. Place 12 cupcake cases in a bun tray and place a spoonful of the cake mixture into each case.
Add a Rolo to the centre of each and cover with a little more cake mixture, ensuring that the rolo is covered.
Bake in the oven for about 15 minutes until they spring back then touched. You may wish to turn the tray half way through cooking to ensure that they all cook evenly.
Leave the cakes to cool completely before decorating. For the icing, add the icing sugar, butter, milk and vanilla essence to a bowl and mix until light and creamy.
If the mixture is too soft add a little more icing sugar, If it is too stiff add a little more milk.
Pipe the icing on to the cooled cupcakes in large swirls and decorate with the sugar hearts.
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