Dairy Free Rocky Road Cupcakes

"If you're going to be alive and on this planet, you have to, like, suck the marrow out of every day and get the most out of it." Drew Barrymore

Rocky Road cupcakes are one of the easiest yet most rewarding cupcake topping going, you can simply edit this basic recipe to your desire. If you aren't raisins why not replace them with walnut pieces? Not into marshmallows? Try fudge instead!

These dairy free Rocky Road cupcakes have a chocolate sponge with dark chocolate chips with a tasty chocolate buttercream topped with glace cherries, digestive biscuits, raisins, chocolate chips and marshmallows.

Chocolate Chip Sponge
What you will need:

• 3 Eggs
• 180 g of Caster Sugar 
• 180 g Pure Margarine 
• 150 g of Self Raising Flour
• 30 g of Cocoa Powder
• 100 g Dark Chocolate Chips
• Dash of Vanilla Essence

1. Pre Heat oven at 180 degrees and line 12 cupcakes 
2. Cream in the margarine and sugar until smooth
3. Once well mixed add an egg one by one and whisk, add drops vanilla essence
4. Sift in the flour & cocoa powder and beat with a wooden until smooth
5. Add the chocolate chips and gently mix
6. Place in cupcake cases 
7. Cook for 20-22 minutes or until the top is spongy or golden brown & leave to cool

Chocolate Buttercream

What you will need:

• 200g Stork Butter Block
• 250 g Icing Sugar 
• 30 g of Cocoa Powder
• Few drops Vanilla
• Handful of Marshmallows/Biscuits/Raisins/Glace Cherries/Chocolate Chips
• Pipping Bags
• Piping nozzle

1. To decorate, cut the butter into small cubes and whisk until soft and pale. Gradually beat in the icing sugar and cocoa powder using a wooden spoon until creamy and soft.
2. Add vanilla essence
3. Fill a pipping bag with a 1M Wilton tip (or whichever you wish to use) and pipe a rose or swirl.
4. Decorate!

P.s This song will get you in the decorating mood! 

    Signed, Kathryn x