Gluten Free Rolo Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 cupcakes
Ingredients
  • FOR THE CUPCAKES:
  • 1 Cup Gluten free flour
  • 1 Cups Sugar
  • ½ Cup Cocoa Powder
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 Egg
  • ¼ Cup vegetable or canola Oil
  • ½ Cup Milk, or dairy free alternative
  • 1 tsp Vanilla Extract
  • ½ Cup Boiling Water
  • FOR THE CARAMEL SAUCE:
  • ¾ cup/150g sugar
  • ½ cup/50g butter
  • 1tbsp cream
  • sea salt
  • FOR THE CHOCOLATE GANACHE:
  • 1 Cup/200g semi-sweet chocolate
  • 1 cup/200ml Heavy cream
Instructions
  1. FOR THE CUPCAKES:
  2. Preheat your oven to 350F.180C/Gas4.
  3. Prepare 12 hole cupcake pan with cupcake cases.
  4. Prepare the ½ cup of boiling water and set it aside for a moment.
  5. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  6. Add the egg, oil, milk and vanilla. Mix well.
  7. Add the boiling water into the batter in a small steady stream. Mix until well combined.
  8. Fill your cupcake liners with the batter.
  9. Bake your cupcakes for 12 - 15 minutes. A toothpick should come out with moist sticky crumbs.
  10. Cool completely before decorating.
  11. FOR THE CARAMEL SAUCE:
  12. Place sugar in a heavy bottomed saucepan and place over medium heat. Let the sugar melt without stirring. Take the sugar off the heat when it has got a nice caramel colour and then add the butter. Stir until you have a smooth mixture. Stir in the cream. Season to taste with salt. Pour caramel into a jug, cover with plastic and set aside to cool.
  13. FOR THE CHOCOLATE GANACHE:
  14. Place finely chopped chocolate into a heat-proof glass or metal bowl.
  15. Heat cream on the stove-top until just simmering.
  16. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate.
  17. Let the two sit for a few minutes before stirring.
  18. Stir until smooth.
  19. Refrigerate for 2 hours then add to your piping bag with a star tip nozzle.
  20. TO DECORATE YOUR CUPCAKES:
  21. Use a cupcake corer, or a knife, to cut a hole in the middle of each cupcake. Pipe, or spoon the caramel sauce into this hole.
  22. Pipe the chilled ganache onto the cupcakes. Top with more caramel sauce and a Rolo.
Recipe by at https://laurasglutenfreekitchen.com/2020/03/gluten-free-rolo-cupcakes/