Cherry ripe cupcakes (coconut, cherry and chocolate) with rocky road topping.
So what do you bake when marshmallows are on the agenda? Why, rocky road cupcakes of course! How can you go wrong with marshmallows, cherries, peanuts, coconut and chocolate? It is simply a combination made in heaven. So without further ado I present the recipes that you need to follow to recreate this cupcake awesomeness...
Cherry Ripe Cupcakes from The Australian Women's Weekly - Cupcakes
125g unsalted butter, softened
1/2 tsp coconut essence
40g desiccated coconut
70g red glace cherries, chopped coarsely
50g dark chocolate, chopped coarsely
150g self-raising flour
35g plain flour
- Preheat the oven to 180 degrees celsius and line a 12-hole muffin tray with cupcake cases.
- Beat butter, essence, sugar and eggs in small bowl with electric mixer until combined.
- Stir in milk, coconut, cherries and chocolate, then sifted flours. Divide mixture among cases; smooth surface.
- Bake for 25 minutes.
Rocky Road Topping from The Australian Women's Weekly - Cupcakes
Makes enough for 12 cupcakes
70g unsalted roasted peanuts
200g red glace cherries, halved
100g marshmallows, chopped coarsely
25g flaked coconut (I used desiccated)
200g milk chocolate, melted
- Combine all ingredients in a bowl.
Putting the Cupcakes Together
70g milk chocolate, melted
Working quickly smear some melted chocolate on the top of each cupcake and then place a chunk of rocky road on top (using the melted chocolate as glue). If desired top with more melted chocolate.
Me - 8/10, the rocky road is awesomely yummy and great for something different. The cake has a great flavour, but was a little dry.
Mat - 8.5/10, good flavour combo :)