Monday was not a good day at work, so I came home and whipped up a batch of Rolo cupcakes. I had the need for something caramelly and chocolatey, and these did the trick.
Rolo Cupcakes
Ingredients
Cupcakes
175g Self raising Flour
175g Light Soft Brown Sugar
175g Margarine
3 Eggs
1 tsp. Baking Powder
4 tbsp. Cocoa Powder
3 tbsp. milk
16 Rolos
Frosting
225g Icing Sugar
100g Unsalted Butter
2tbsp Caramel Sauce (and a little extra for drizzling!)
1 tsp. milk
16 rolos
Method
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Preheat the oven to 180c
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Put all the ingredients (except for the Rolos!) in a bowl
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Beat them together until light and fluffy
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Line the muffin tins (I used cupcake cases for this)
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Fill each case up to 1/3 full with the cake mixture
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Drop a Rolo into the centre of each case
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Top up with about another 1/3 of mixture
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Bake in the oven for about 20-25 minutes, or until springy to touch
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Cool on a wire rack
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For the frosting beat together the icing sugar and the butter
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Once a pale yellow colour and fluffy add in the caramel sauce.
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The mixture may become a little thicker here, so add a little milk to loosen
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Once smooth, its ready to pipe onto the cupcakes whichever way you fancy.
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Top with another Rolo and drizzle with some caramel sauce
These look brilliant – love the fact that there is a Rolo hidden inside as well as on top!
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Thanks Ruth, the best bit is that that rolo goes all goo-ey in the heat, so its a little bubble of caramel in the inside!
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They look great; but I’m guessing there is cocoa in the recipe?? It’s not listed…
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Oh thanks for pointing that out Amanda, I hadn’t noticed that it was missing! Will be sure to amend the recipe!
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How many cupcakes does this recipe make? Thanks
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Hi, it should make about 16 cupcakes – depending on how full you fill your cases!
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