Rolo cupcakes (found in You magazine) 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).
- Monique van Wyk, Brakpan, Gauteng.