Wednesday, May 5, 2010

Rocky Road Cupcakes

Photography by Amanda McLauchlan

1 quantity Basic cupcakes (see related recipe)
250g packet raspberry and vanilla marshmallows, quartered
1/2 cup diced almonds
1/2 cup shredded coconut
500g milk chocolate, melted

Preheat oven to 350°F oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper baking cups. Make Basic cupcakes (see related recipe) .

Combine marshmallows, almonds and coconut in a bowl. Add chocolate. Mix to combine. Spoon mixture onto cupcakes. Stand at room temperature to set. Serve warm.

For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes.

Let stand in pans for 2 minutes. Transfer to a wire rack to cool.

Makes 24 cupcakes.

Source

Super Food Ideas - August 2008, Page 56
Recipe by Kim Coverdale

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