Tuesday, September 20, 2011

Snickers Cupcakes

See the cupcake stand? I made it. It's really easy, you can make one a number of ways and you can find step by step tutorials online. I even reused this one from Landon's baby blessing by recovering it with a different color cardstock and changing the ribbon. It makes things a lot easier that way.
I've posted this cupcake recipe before, when I made the chocolate covered strawberry cupcakes. It's a great doctored up cake mix and the cupcakes turn out incredibly moist. With sourcream and pudding in the mix, how could they not?? I'm not so much a fan of the candy bars baked into the middle. They melt into the cupcake so you can't tell so much that it was a candy bar. Except I have put a whole reese's cup into the bottom of a cupcake before and baked it and that was really good, it held pretty well. So next time I would just skip baking it in and just put them on the top. It's up to you, either way they're good!

Snickers Cupcakes
My Baking Addiction

Makes 24-30 cupcakes
For the cake:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

Caramel Buttercream Frosting:
2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup. Follow TawnyAlexander on Twitter

No comments:

Post a Comment