Caramel dream
After a long month of deadlines I have at last found the time to write a new post! As spring has 'sprung' why not treat yourself with these indulgent caramel and chocolate Rolo cupcake, which is sure to de-stress you from the pressure of deadlines. The salty, yet sweet flavour of the caramel within the icing and cake, combined with the light chocolate sponge is sure to delight all the senses.
Rolo Cupcakes
Preparation time: 20-30 minutes
Cooking time: 15-20 minutes
Serves: 12 cupcakes
Ingredients:
For the cake:- 150g softened butter
- 150g caster sugar
- 3 free-range eggs
- 100g self raising flour
- 50g cocoa powder
- 4 tsp caramel
For the salted caramel buttercream
- 100g softened butter
- 200g sifted icing sugar
- 5 tsp caramel *(caramel recipe will come in another post)
- A dash of milk if needed
- Extra caramel, and Rolos to top
Method:
Next combine the softened butter with the caster sugar, until they are of a creamy, light consistency.
Then add the eggs, one at a time, ensuring that you mix thoroughly between each addition, to incorporate as much air into the mixture as possible.
*Don't worry if the mixture curdles, I don't find this affects the consistency of the cakes, and will easily be undone late.
Add the four teaspoons of caramel, or more if you would like a more prominent flavour, and stir into the mixture to ensure it is dispersed.
Finally, sift the flour and cocoa powder and fold in using a metal spoon, to ensure the air incorporated earlier is not knocked out.
Place into the oven for 15-20 minutes, or until springy to the touch.
Once cooked, place onto a wire cooling rack to cool completely.
Meanwhile, combine the softened butter and sifted icing sugar in a bowl and beat together until smooth, and creamy. Once this is done add the caramel or teaspoon at a time to ensure that the mixture does not curdle. If needed add a drop of milk, to ensure that the buttercream is of a consistency that is easy to pipe. Prepare a piping bag with a plain nozzle (Or by snipping off the top of the bag), and fill with the caramel buttercream. Placing the end of the nozzle into the middle of the top of the cake, place a small amount of pressure on the bag until you get a round 'blob' of buttercream on the top of the cake which is 'dome' shaped. Pat down any peaks using a small amount of water on the back of a spoon.
Finally, using another piping bag snip the end off to create a small hole, and fill the bag with more caramel. Drizzle the caramel over the top of the cake in any pattern you would like, finishing off the cupcakes with a Rolo chocolate on top.
I hope you enjoyed learning how to make these little treats, happy baking!
Popular Posts
-
Happy New Year! I hope whoever is reading this had a fun filled, and exciting end to 2017, and are raring to go at the start of the new... -
The British summer seems to be officially over with all the rain however, don't fear, Autumn can also be great! These delicious car...