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Rebecca Louise

Rolo and Caramel Cupcakes

No messing about here, let's get baking...


Makes 12 Cupcakes

 

Ingredients

Cupcakes

- 134g Margarine

- 134g Light Brown Sugar

- 3.5 Large Eggs

- 134g Self-Raising Flour

- 1/2tsp Baking Powder

- 1.5tbsp Semi-Skimmed Milk


Buttercream and Decoration

- 150g Unsalted Butter

- 300g Icing Sugar

- 1tsp Salted Caramel Flavouring

- Rolos



Method

- Pre-heat the oven to 180C Fan and line a cupcake tray with cases.


- In a bowl beat together the margarine and sugar until creamy. Gradually add the eggs, followed by the milk and continue mixing at a low speed.


- When combined add the flour and baking powder and fold into the mixture until everything has been mixed together.


- Spread the batter evenly between the 12 cases, and bake in the oven for 20 minutes or until golden and springy. 


- Once baked, leave to cool fully.

 

- To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar and salted caramel flavour drops.


- Pipe onto your Cupcakes and decorate with Rolos.




Happy Baking x

PS. Don't forget to tag @beckys.bakes_ on Instagram and use then #beckysbakes to showcase your baked goods so I can see your creations <3

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