Rolo Cupcakes

Ingredients

• For the Cupcakes
• Unsalted Butter / Stork (150g)
• Caster Sugar (150g)
• Self Raising Flour (125g)
• Cocoa Powder (25g)
• 3 Medium Eggs (150g)
• Vanilla Extract (1 teaspoon)
• For the Buttercream and Decoration
• Unsalted Butter (150g)
• Icing Sugar (375g)
• Carnations Caramel / Caramel Sauce (80g + extra to drizzle on top)
• 12 Rolos

Method

• For the Cupcakes

1. Heat oven to 180°C. Line a cupcake pan with 12 cupcake cases.
2. Cream the butter/stork and caster sugar together until light and fluffy.
3. Add the eggs and vanilla extract and sieve in the flour and cocoa powder. Mix until smooth.
4. Divide the mixture evenly between the 12 cupcake cases. Bake for 18-20 minutes (I baked mine for 18) until the cupcakes have become domed, are springy, and a skewer/toothpick comes out clean.
5. Allow to cool for a minute in the cupcake pan, then transfer the cupcakes in their cases to a wire cooling rack. Allow to fully cool before decorating with buttercream.

• For the Buttercream and Decoration

1. Beat room temperature butter for a few minutes using a hand or stand mixure until the butter has softened.
2. Add in the vanilla extract and icing sugar, and beat till smooth and the mixture has softened.
3. Loosen up the caramel a little with a metal spoon, and then add to the buttercream. Mix for 1-2 minutes until desired consistency has been reached.
4. Use a spatula to add the buttercream to a large piping bag with a 2D Closed Star Piping tip.
5. Pipe on buttercream rose swirls on to the cupcakes.
6. Now to decorate: Loosen some more caramel using a metal spoon, and drizzle the on to the cupcakes either using the spoon or small piping bag (I find the latter easier!). And finally place a rolo on top of each cupcake.

Notes

• - For a plain vanilla sponge remove the 25g of Cocoa Powder and add 25g of Self Raising Flour.