Monday, November 30, 2009

Rocky Road Cupcakes

Deceptively delicious!

I've been on a bit of a hiatus from blogging but I've still been cooking. There's been Jacques Pepin's chicken with mushrooms and white wine (no oil required!), Beef Wellington, eggplant and four (maybe three) cheese cannelloni made with crespelle. I've even made chimichurri one day then turned it into the most delicious, garlicky parsley-walnut pesto the next.

But, apart from always forgetting my camera when its required, I just haven't had time. And now I've found time for two blogs in a row - because these two recipes are keepers.

The first is Rocky Road cupcakes. I made these for my friend P's birthday and they really were quite fabulous. A recipe that was quick to make while turning out light and lovely with lots of chocolately icing topped off with marshmallows, Turkish delight and almonds. Not quite the original rocky road but there weren't any complaints!

The second is a homemade wholemeal pizza base recipe with no yeast - more about this in the next blog. First up, here's the recipe for Rocky Road cupcakes. Happy Birthday P!

Rocky Road Cupcakes
Adapted from Womans Day

125g butter, chopped, at room temperature
2/3 cup brown sugar
2 eggs
3/4 cup self-raising flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/3 cup milk

150g dark chocolate, chopped
1/4 cup of cream
A packet of mini marshmallows
A small bar of Fry's Turkish Delight
Roasted almonds

1. Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2. 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.
3. Sift flour, cocoa and baking powder together. Lightly fold into creamed mixture alternately with milk, beginning and ending with flour. Spoon mixture into cases until 2/3 full.
4. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
5. 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.
6. Spread icing over cooled cakes. Top with marshmallows. Sprinkle with chopped roasted almonds and Turkish delight.

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