Rolo Cupcakes

A few weeks back Josh and I had a housewarming party to celebrate our move to our new apartment! It was a dressed to impress occasion with lots of good friends, great wine, and of course a lot of food!

Here’s a picture of our spread… the panko goat cheese ball was amazing! If you want the recipe, you can find it here: Parmesan Crusted Goat Cheese with Basil Oil


Of course a party just isn’t a party without CUPCAKES. I was perusing around the grocery store before the party looking for inspiration and stumbled across some mini Rolos.  Now, I’m a bit of a sucker for all things small and cute so I just had to buy them.  The result? mini Rolo cupcakes with a salted caramel buttercream.  Mmmmm….

Ingredients:

  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 ¾ cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 1/3 cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 bottle caramel sauce
  • 1 bag of mini Rolos

Directions:

  • Preheat oven to 350 degrees F.
  • Line mini cupcake pans with liners.  Set aside.
  • In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
  • In the work bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes.
  • Reduce speed to low, and add vanilla.
  • Add eggs one at a time, scraping bowl after each addition.
  • On low speed, alternately add flour mixture and milk. Start and end with the flour mixture, continue to mix until smooth.
  • Pour the batter into prepared cupcake liners so that each cup is half full.
  • Spoon 1/2 tsp. caramel syrup into each cup and cover with a little more batter.  Liners should be about two thirds full.
  • Press 1 mini Rolo in each cup (the Rolos do not have to be totally immersed in the batter).
  • Bake for 10-13 minutes or until a toothpick comes out clean.
  • Let the cupcakes cool for 5-10 minutes then transfer to cooling racks to cool completely.

Source: Cupcake recipe adapted from Rolo Cupcakes by Live, Love, Pasta

Salted Caramel Buttercream

  • 1/2 cup sugar, divided
  • 2 tbsp water
  • 2 tbsp + 2 tsp (40 mL) cream
  • 2 egg whites
  • pinch of salt
  • 1/2 cup butter, softened
  • 1/2 tsp vanilla extract
  • Put 1/4 cup of sugar and water in saucepan over medium-high heat. Do not stir of you will get sugar crystals, but you can swirl the saucepan gently. It will bubble itself into a deep amber. Remove immediately from heat and add cream (careful – it will bubble up furiously). Stir until smooth and set aside.
  • Put the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer.
  • Beat on high until stiff peaks form. Add butter a bit at a time, and continue beating on medium. Reduce speed to low, add vanilla extract, and then caramel (you may need to gently rewarm the caramel in the microwave for 10 seconds at a time until it is workable but not burning hot). Beat for 4-5 minutes.

Enjoy!

Source: Icing recipe taken directly from the Salted Caramel Buttercream recipe by Foodess

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