Rolo cupcakes - Monique van Wyk,
Makes 36 cupcakes...
Preparation time: 25 min
Cooking time: 15 min
CUPCAKES
250 ml (1 c) milk
90 ml (6 T) cocoa powder
250 ml (1 c) oil
8 eggs
500 ml (2 c) caster sugar
10 ml (2 t) vanilla essence
875 ml (3½ c) cake flour
20 ml (4 t) baking powder
pinch of salt
200 g (4 x 50 g rolls) Rolo chocolate
45 ml (3 T) fresh cream (optional)
TOPPING
250 ml (1 c) fresh cream, chilled
1 can (360 g) caramel
condensed milk
Rolo chocolate to decorate (optional)
1. Preheat the oven to 180 °C. Line 36 muffin tin hollows with cupcake papers.
2. CUPCAKES Heat the milk and stir in the cocoa powder until well mixed. Stir in the oil.
3. Beat the eggs and caster sugar until pale and thick then beat in the vanilla essence.
4. Sift the dry ingredients and mix into the egg mixture, alternating with the milk mixture.
5. Spoon into the cupcake papers to three-quarters full. Bake for about 15 minutes or until firm in the middle.
6. Cut a tunnel into each (with a small sharp knife or apple corer). Reserve the cut-out cake bits.
7. Melt the chocolates and cream (if using) and spoon a little into each tunnel. Return the reserved bits of cake.
8. TOPPING Whip the cream until stiff and fold in the caramel condensed milk. Spread on the cupcakes. Decorate with extra chocolate pieces (if using).
Makes 36 cupcakes...
Preparation time: 25 min
Cooking time: 15 min
CUPCAKES
250 ml (1 c) milk
90 ml (6 T) cocoa powder
250 ml (1 c) oil
8 eggs
500 ml (2 c) caster sugar
10 ml (2 t) vanilla essence
875 ml (3½ c) cake flour
20 ml (4 t) baking powder
pinch of salt
200 g (4 x 50 g rolls) Rolo chocolate
45 ml (3 T) fresh cream (optional)
TOPPING
250 ml (1 c) fresh cream, chilled
1 can (360 g) caramel
condensed milk
Rolo chocolate to decorate (optional)
1. Preheat the oven to 180 °C. Line 36 muffin tin hollows with cupcake papers.
2. CUPCAKES Heat the milk and stir in the cocoa powder until well mixed. Stir in the oil.
3. Beat the eggs and caster sugar until pale and thick then beat in the vanilla essence.
4. Sift the dry ingredients and mix into the egg mixture, alternating with the milk mixture.
5. Spoon into the cupcake papers to three-quarters full. Bake for about 15 minutes or until firm in the middle.
6. Cut a tunnel into each (with a small sharp knife or apple corer). Reserve the cut-out cake bits.
7. Melt the chocolates and cream (if using) and spoon a little into each tunnel. Return the reserved bits of cake.
8. TOPPING Whip the cream until stiff and fold in the caramel condensed milk. Spread on the cupcakes. Decorate with extra chocolate pieces (if using).
