Monday, January 24, 2011

Snickers cupcakes

Last week the Beehives and I made a deal - read your scriptures and say your prayers every day, and I'll bring cupcakes. They did (good job, girls!), so here's what they got!

Some notes - you can use whatever candy you want, but make sure it's frozen!! I didn't see that part until it was too late. They were fine, but a little too melty. Definitely would have been better frozen. I wasn't a fan of the frosting, but maybe that's because I skipped the caramel part (I couldn't find it at our grocery store). The cake part was pretty darn good though - I think the pudding and the sour cream helped keep it a very moist cake. The recipe says it makes 24, but it could make more easily. Many of mine overfilled the liners and I could have done more, smaller ones.

Recipe from My Baking Addiction.
1 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 Mini Snickers

Preheat oven to 350. Line muffin tins with liners.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.

Evenly divide the batter amongst the prepared pans. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface to cover the candy bar completely. Bake for 18-22 minutes, or until the cake springs back when you lightly touch it. Cool cupcakes on wire racks.

For the 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

Cream the butter and shortening. Add vanilla, salt and caramel syrup and combine well. Add the powdered sugar slowly, beating thoroughly between each addition.

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