I haven’t done any baking in ages so last night I decided to make some cupcakes, out of the list of cake suggestions I gave I decided on Rolo Cupcakes.
(makes 10-12 depending on the size of your cupcake cases)
125g Self Raising Flour
125g Unsalted Butter or Stork Margarine
125g Caster Sugar
2 Large Eggs
1/2 Teaspoon of baking powder
1 Tablespoon of Cocoa Powder (I like Green & Blacks)
2 Drops of vanilla extract
Splash of milk
Butter cream Icing
125g Unsalted butter
180g Icing sugar
2 Drops vanilla essence
Caramel or toffee sauce
- Preheat oven to 180 degrees C or Gas Mark 4
- Line 12 cup cake tin with cases
- Measure out all cake ingredients then put together in a bowl and mix
- If the mixture is too thick, add a splash of milk and mix again until everything is combined
- Place the mixture into each baking case, try and get the same amount in each case
- Bake in the centre of the oven for 15-20 minutes, check after 15 minutes to see if they are nearly done
- Test either by pressing the top of the cake gently – if it springs back then it’s done or push a cocktail stick or a skewer into the middle of the cake, if it’s clean when it comes out then it’s cooked or if it has bits of raw cake stuck to the skewer, probably not done!
- Once cooked, remove from the oven and leave on a wire rack to cool.
- Leave the butter out while making the cake mixture so it is warm enough to be beaten easily
- Once the cakes are in the oven weigh out the butter and beat it separately for a few minutes until it is creamy, this will reduce the giant cloud of icing sugar that sometimes happens if you try and mix cold butter and icing sugar together
- Add the icing sugar bit by bit and beat with your hand mixer until completely blended
- I then added a few drops of vanilla essence.
Tip – I use a piping bag for my icing. I fill my piping bag up and rest it in a big glass, put it in the fridge for later when the cakes have cooled and are ready to ice. You must wait until the cakes are 100% cool otherwise, the heat from them will melt the icing when you try and ice them.
- Poke/cut a hole into the middle of the cake and remove that bit of cake
- Fill the hole up with your caramel or toffee sauce before you ice it
- Piped the icing onto the cake in a swirly design or ice, however, you like
- Put a Rolo on the top for a bit of extra decoration
- You could also drizzle more sauce or some melted chocolate onto the top if you wanted to
- Sit back and feel like a domestic goddess.
Voila! Rolo Cupcakes. Let me know if you make them! I chose Rolo cupcakes as a suggestion in the list for Pete to choose from after I saw Lauren’s recipe. great blog, definitely check it out.