BAKING PAPER: Rocky Road Cupcake
BAKING PAPER: Rocky Road Cupcake

Without fail, whenever I see, or someone mentions, rocky road it instantly make me think of my dad.

I'm pretty sure it's his all-time favourite sweet treat but, then again, I'm pretty sure he loves most things sweet.

Lucky we're a cake-baking family. So with that in mind I thought I'd try my hand at making a cupcake that incorporated this yummy goodness. Give this recipe a try for your dad to see if he too loves rocky road.

Buon appetito!

RECIPE: Rocky Road Cupcakes
Makes: 12

Cupcake:
130g unsalted butter, softened
150g caster sugar
2 eggs
190g self-raising flour
2 tbsp cocoa powder
100ml milk
50g tinned cherries, drained and chopped

Topping:
2 Fry's 55g Turkish delight bars, chopped into 1cm dice
100g mini-marshmallows or regular marshmallows, chopped into 1cm dice
20g toasted flaked coconut
70g unsalted roasted peanuts
200g milk chocolate, melted

Preheat oven to 180C and line muffin tins with paper cases and set aside. In a clean bowl beat together butter and sugar with electric beaters until it starts to become pale and fluffy. Add eggs one at a time, making sure each is incorporated before the next is added. Using a spatula, fold in half the flour, cocoa and milk. Once combined, add the remaining flour, cocoa and milk and fold in. Lastly fold in cherries.

Spoon mix into paper cases, dividing evenly between 12. Pop into oven and bake for 20 minutes or until firm to touch on top. Remove from oven and allow to cool down. To make topping, in a small bowl combine Turkish delight, marshmallows, coconut and peanuts and put to one side. Line a baking tray with baking paper and make 12 circles of 5cm-size chocolate. On each circle pile on your topping mix and then drizzle with more chocolate. Put tray in fridge to set for 10 minutes before lifting each topping circle off and placing on to a cupcake.

Tip: If you don't fancy Turkish delight, try glace cherries or cherry-drop lollies.

The West Australian

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