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Rocky road cakes

Cupcakes, The Australian Women's Weekly
 
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Photographer: Joshua Dasey, Stylist: Margot Braddon
Photographer: Joshua Dasey, Stylist: Margot Braddon

Rocky road cakes
INGREDIENTS

marble cake
125g butter, softened
½ teaspoon vanilla extract
2/3 cup (150g) caster sugar
2 eggs
1¼ cups (185g) self-raising flour
1/3 cup (80ml) milk
pink food colouring
1 tablespoon cocoa powder
2 teaspoons milk, extra

rocky road topping
½ cup (70g) unsalted roasted peanuts
1 cup (200g) red glacé cherries, halved
1 cup (100g) pink and white marshmallows, chopped coarsely
½ cup (25g) flaked coconut, toasted
200g milk eating chocolate, melted

decorations
50g milk chocolate Melts, melted
METHOD

1. Preheat oven to moderate (180°C/160°C fan-forced). Line 6-hole texas or 12-hole standard muffin pan with paper cases.

2. Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in siftedflour and milk in two batches.

3. Divide mixture evenly among three bowls. Tint one mixture pink. Blend sifted cocoa with extra milk in cup; stir into another mixture. Leave third mixture plain.

4. Drop alternate spoonfuls of the mixtures into cases. Pull a skewer backwards and forwards through mixtures for a marbled effect; smooth surface.

5. Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

6. Combine ingredients for rocky road topping in medium bowl.

7. Place topping on tops of cakes; drizzle with chocolate.

 
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