food

Rocky Road To Love Cupcakes

The Rocky Road is worth traveling when paved in Red Velvet.

food

Rocky Road To Love Cupcakes

The Rocky Road is worth traveling when paved in Red Velvet.

Ingredients

  • 400 grams of All Purpose Flour
  • 2 tablespoons of Cocoa Powder
  • 320 grams of caster Sugar
  • 2 teaspoons of Baking Powder
  • 1 teaspoon of Baking Soda
  • 1/2 teaspoon of Salt
  • 190 milliliters of Vegetable Oil
  • 3 Eggs
  • 250 milliliters of Buttermilk
  • 50 milliliters Red Food Colouring
  • 2 teaspoons of Vanilla Extract
  • 300 grams Maltesers or any round choc coated candy you can crush
  • Love heart sprinkles
  • Mini marshmallows
  • Chocolate sauce
  • White Choc Ganache Frosting

Steps

  1. Preheat the oven to 160C (320F) or 140C (285F) for a fan forced oven and line your cupcake tin with cupcake liners.
  2. Add the flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.
  3. Add the eggs, oil, buttermilk and red food dye into a large jug and whisk until well combined.
  4. Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there stop the mixer, scrape down the bowl, and mix for a final 20 seconds.
  5. Scoop into cupcake pan lined with cupcake papers, filling up about 1/2 way and bake for 30 min. Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.
  6. While your cupcakes are baking and cooling, crush your maltesers, and slice your mini marshmallows in half.
  7. To frost your cupcakes fit the end of your piping bag with a 1M tip and fill with white choc ganache frosting. Frost in a swirl as demonstrated in the video.
  8. Drizzle some chocolate sauce on top before you add you crushed maltesers, love heart sprinkles and mini marshmallows.