ROCKY ROAD RAINBOW CUPCAKES
April 12, 2019
This year when it came to thinking of an Easter bake, we were kind of stumped. Of course, you can put a Creme Egg or Mini Eggs on anything for a delicious Easter bake, but we've been there, done that - and we wanted to show you something different and exciting. After racking our brains through ideas of bunny cakes to carrot cakes we were no closer to a decision, until this one. Taking one of our fave Easter (or anytime) treats and putting it on top of a fluffy chocolate cupcake could never be wrong. So let us introduce you...
Our almost Easter bake - a deliciously fluffy chocolate cupcake, decorated with a pastel rainbow of buttercream and topped with an cube of rocky road filled with marshmallows, biscuit and M&M eggs.
This has got to be one of the easiest but effective cupcakes we've made. Simple but spectacular!
We're in love with the pastel rainbow buttercream, we can't believe we've not done it before. It's so pretty and gives the cake some serious unicorn vibes. And the rocky road, well it's incredible as ever. Rich, chocolatey and indulgent, what more could you want from a rocky road? Especially one on top of an already scrumptious cake. It's not fully an easter bake but it's got chocolate eggs in so it's definitely almost there.
For the divine rocky roads we used the Sharkett Sisters recipe here. You will only need around half (if that) of this rocky road, but we're sure you won't have trouble eating the rest. Share it with you friends along with the cupcakes, or even better - don't tell anyone there was every any spare rocky road and eat it cube by cube! Mmmmm...
Ingredients:
(makes 12)
For the cupcakes...
6oz butter
6oz caster sugar
3 eggs
1 tsp baking powder
5oz self-raising flour
1oz cocoa powder
4tbsp boiling water
For the buttercream...
8oz unsalted butter, softened
16oz icing sugar
food colourings
To decorate...
12 cubes of rocky road
(recipe here)
First things first - the rocky road. Follow this link here, and we'll see you back here once the rocky road is made.
Next step, pre-heat the oven to 200ºC/180ºC fan, and line a cupcake tray with 12 cases.
To make the cupcakes, beat together the butter and sugar until light and fluffy in a large mixing bowl or stand mixer, and then add in the eggs and beat again. In a separate small bowl, measure out the cocoa powder, add in 4 tablespoons of boiling water and mix together to make a thick paste. Then, add the cocoa paste, self-raising flour and baking powder to the cake mixture and mix until you have a smooth mixture.
Divide the mixture between the 12 cases and place in the pre-heated oven. Bake for around 15 minutes until well risen and springy to the touch. Transfer to a wire rack to cool.
While the cupcakes cool, you can begin to make the buttercream. In a large mixing bowl, beat the butter until soft and fluffy. Then, beat in the icing sugar, one big spoonful at a time until you have a thick, smooth buttercream. Divide the buttercream out evenly into enough bowls for each colour you are using and stir in each colour. We did 4 colours and also kept some plain. On a flat surface, lay out a big rectangle of clingfilm and then spoon each colour of buttercream into lines next to each other on the clingfilm. Carefully wrap/roll this up into a kind of buttercream sausage before cutting one end and placing into a piping bag fitted with a nozzle.
Carefully cut the rocky road into cubes, trying to get them as even and as sharp lines a possible. Now, all of the components are ready it's time to put it together. Pipe the buttercream onto the cupcakes and then decorate each with a cube of rocky road.
We really hope you enjoyed this delicious post. This would be a perfect bake for Easter weekend - with 4 days off you have to bake on at least one!
Make sure you let us know if you give these a go, we especially love seeing those posts. Tag us on any of our social media platforms if you do!
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Antonia and Imogen x
