To make rocky road cupcakes you will need:-
100g Butter (room temp)
100g Self Raising Flour
100g Muscovado Sugar (or golden caster)
2 medium eggs
1 tea spoon baking powder
1 tablespoon good quality cocoa powder
Mixed chopped nuts
Buttercream :- 1 tablespoon butter (room temp), 1 tablespoon hazlenut chocolate spread, 1 tablespoon milk, icing sugar (enough to make the butter cream hold its shape in a peak)
Walnuts or more mixed chopped nuts
White chocolate (for drizzling if desired)
Preheat oven to gas mark 4
Mix flour, sugar, cocoa powder and baking powder in a bowl. Add butter and milk and mix well. Add eggs and whisk until light and fluffy. Add chopped nuts.
Fill 12 cupcake/muffin cases 2/3rds full and place in pre-heated oven for around 15-20 minutes until the tops bounce back to the touch.
Leave to cool in tins for 5 minutes and then place on wire rack until cool.
Add the buttercream ingredients into a bowl and whisk together until smooth and fluffy. Add enough icing sugar to have the butter cream hold its shape into a peak.
Place into your piping back, I use a Wilton 1M nozzle. Twist the top and start to ice your cupcakes. Starting with a blob in the middle work your way round the cupcake to the outer edge in circular movement until the cupcake is covered, release pressure on the bag and continue to rotate around the cupcake until the buttercream makes its own end. Do this for each cupcake. Add on your rocky road toppings, broken digestive biscuits, glacier cherries, mini marshmallows and nuts. Line your cupcakes into two rows of 6. Melt some white (or other if desired) chocolate and use a tablespoon to drizzle over your cupcakes.
And there you have it ….