Last Rolo Cupcakes

Do you love anyone enough to give them your last Rolo? If the answer is yes, then these cupcakes are for you! Hurry - you still have time to make them before tomorrow!

Makes 12 cupcakes
Preparation time 15 minutes plus 15 minutes baking and cooling time
112g (4oz) marg or softened butter
112g(4oz) caster sugar
2 large eggs
85g (3oz) self raising flour, sifted
30g(1oz) cocoa, sifted
12 rolos
280g(10oz) icing sugar, sifted
125g(4 1/2 oz) butter, softened
2 tbsp milk
1 tsp vanilla essence
sugar hearts for decoration

Pre heat the oven to 180oC/350F/Gas Mark 4. Cream the butter and sugar together until light and floffy. Add the eggs, one at a time to the cream mixture, whisking after each addition. If the mixture begins to curdle, add a spoonful of flour. Add the remaining flour and cocoa to the mixture and fold in gently. Place 12 cupcake cases in a bun tray and place a spoonful of the cake mixture into each case. Add a rolo to the centre of each and cover with a little more cake mixture, ensuring that the rolo is covered. Bake in the oven for about 15 minutes until they spring back then touched. You may wish to turn the tray half way through cooking to ensure that they all cook evenly. Leave the cakes to cool completely before decorating. For the icing, add the icing sugar, butter, milk and vanilla essence to a bowl and mix until light and creamy. If the mixture is too soft add a little more icing sugar, If it is too stiff add a little more milk. Pipe the icing on to the cooled cupcakes in large swirls and decorate with the sugar hearts.