Everyday recipes
Rocky road cupcakes
Rocky road cupcakes
INGREDIENTS
125g butter, chopped, at room temperature
2/3 cup brown sugar
2 eggs
¾ cup self-raising flour
¼ cup cocoa powder
½ teaspoon baking powder
1/3 cup milk
¾ cup desiccated coconut
Topping:
150g dark chocolate, chopped
¼ cup cream
18 marshmallows, halved
1/3 cup shredded coconut, toasted
¼ cup peanuts, chopped
¼ cup glace cherries, chopped
METHOD
- Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
- In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift flour, cocoa and baking powder together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour. Fold in desiccated coconut. Spoon mixture into cases until 2/3 full.
- Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
- Topping: Combine chocolate and cream in a saucepan. Heat on low, stirring constantly, until melted and smooth. Set aside for 10 minutes until thickened slightly.
- Spread icing over cooled cakes. Top with marshmallows. Sprinkle with shredded coconut, peanuts and cherries.
For more yummy cupcake recipes, see this week's
Woman's Day (on sale May 18).
