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Rolo Cupcakes

Updated: 25 Apr 2015

Ingredients

  • 112g butter
  • 112g caster sugar
  • 2 large eggs
  • 87g self-raising flour
  • 25g cocoa powder
  • 12 rolos (frozen)

Icing * 225g butter * 340g icing sugar * 1/3 jar Sainsbury's TTD salted caramel sauce * Pinch extra salt if desired

  • Extra rolos to decorate; extra sauce

Method

  1. Preheat the oven to 180C. Line a cupcake tray. This recipe makes 12 large cupcakes.
  2. Whisk together the eggs in a mug then set aside; sieve the flour and cocoa powder by hand then set aside.
  3. Cream together the butter and sugar until light and fluffy.
  4. Gradually add the eggs to the butter mixture, making sure to incorporate well – the mixture should be nice and fluffy. After two-thirds of the eggs have been added, add a generous tablespoon of the weighed out flour to prevent the mixture curdling. Finish adding the eggs and mix well.
  5. Fold in the remaining flour and cocoa powder by hand, being careful not to knock the air out.
  6. Spoon into cupcake cases. Poke a frozen rolo into the top of each cupcake. Bake at 180C for about 15 minutes until golden brown and firm to the touch. Remove from the oven and leave to cool before turning out.
  7. Beat the butter until smooth; add the icing sugar and caramel sauce and beat until you have a light fluffy buttercream. Pipe on in swirls using the wiltons 1M tip. Top with a drizzle of caramel sauce and a rolo. N.B the caramel sauce drizzles better after 10-20 seconds in the microwave.