As a youth minister, I've tried to find ways to show love to my students in tangible ways and one of the ways that I love to do it is by baking them something special for their birthdays! This past week I had THREE birthdays so I decided to experiment with something fun- Snickers cupcakes!
I can personally vouch that these are fan-freakin-tastic right out of the oven. Mmmmmm.
I got the recipe here-http://www.mybakingaddiction.com/snickers-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 (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
Method
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. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
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.
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. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
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.
Since one of my students has braces and can't have the caramel in Snickers, I made one dozen with just the chocolate and frosting and one dozen with mini Snickers baked into the center of the cupcake.
Also, I don't really care for buttercream, so I just made a basic cream cheese frosting and drizzled it with caramel sauce and crushed candies.
1 pkg cream cheese
5 tbsp butter
3 cups powdered sugar
1 tsp vanilla
Cream together cream cheese and butter. Gradually add the powdered sugar. Mix in the vanilla.
Definitely a keeper!
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