This cupcake recipe isn't from the Hummingbird book, but a friend and I really wanted to make them so I put the Hummingbird challenge on hold. These cakes are from the 'Making Cupcakes with Lola' book, which contains recipes from Lola's cupcakes, a cake business with various stores around London including one inside Topshop Oxford Street. All the cakes in the book look perfect, and vary from your standard flavours, with options such as Toffee Apple (which I want to try ASAP), maybe Olivia and I can bake our way through the Lola book when we eventually finish the Hummingbird one aha.
I love rocky roads and I love cake, so when I came across the rocky road cupcake it was an immediate baking must. The sponge is a marbled vanilla and chocolate mix, which is then topped with a standard chocolate buttercream. That's not where it ends however, the next bit is the part where your inner child can be released, where the cupcake truly takes on its 'rocky road' title. The piling of marshmallows, almonds and chocolate chips allows complete creativity and then topping it with melted chocolate really does make it a cupcake dream. I was happy with how they turned out as they don't look too dissimilar to the ones in the book and they taste pretty good too!
(Making Cupcakes with Lola - Victoria Jossel & Romy Lewis)
Makes 12 cupcakes
For the sponge:
130g/1 cup self-raising flour
100g/3/4 cup plain/all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
130g/1 stick plus 1 tablespoon butter, cubed and soft
200g/1 cup (caster) sugar
1/2 teaspoon vanilla extract
120ml/1/2 cup milk
1 tablespoon cocoa powder
3 tablespoons flaked/slivered almonds
25g/1/3 cup white mini marshmallows
40g/1/3 cup milk chocolate chips
store bought chocolate sauce, to drizzle (or just melt chocolate as I did)
For the buttercream:
135g/1 stick plus 1 tablespoon butter, cubed and soft
410g3 cups icing/confectioners sugar
45g/1/3 cup cocoa powder
6 tablespoons milk
muffin pan lined with 12 muffin cases
- Preheat the oven to 180C/350F/Gas Mark 4
- Sift together the flours, baking powder and salt in a bowl
- Put the butter and sugar in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the vanilla. Add the eggs, one at a time, beating well after each addition.
- Slowly add the sifted dry ingredients in alternate batches with the milk ad beat no low speed until combined.
- Transfer half the mixture to another bowl and stir in the cocoa powder.
- Scoop 1 tablespoon of the vanilla mixture into each muffin case, followed by 1 tablespoon of the chocolate mixture. Repeat until you have used up all the mixture.
- Bake in a preheated oven for 20-25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
- While the cupcakes are cooling down, make the chocolate buttercream.
- Put the butter in a bowl and beat with an electric hand mixer until very soft and smooth. Sift half the sugar and half the cocoa powder into the bowl, beating until incorporated. Add the second half of the sugar and cocoa and beat on low speed.
- Slowly pour in the milk and when it is mixed in, beat for 3-5 minutes on a higher speed.
- Spread the frosting over the cold cupcakes using a spatula. Cover with the almonds, mini marshmallows and chocolate chips. Finish by drizzling with chocolate sauce (or melted chocolate).
Thankies for reading,