Have I mentioned I love the blog My Baking Addiction? Well, I do. The recipes are simple and everything I have tried turns out delicious. Check it out. Anyway, that is where I found this yummy little cupcake recipe. While it doesn't really fit in with my "Week Of Greek" meal, {like I really thought of trying Baklava or something for you} hopefully you won't mind because these are so great!
*Printable Version*
What You Need: {For the cake}:
1 package devil’s food cake mix
1 6 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 Minis {Make sure Minis and not Fun Size, although you could use Fun Size and cut them in half}
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
Directions:
Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper 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. {I have found just under 1/4 cup is about the right amount}.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. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool on a wire rack. Makes 24 cupcakes.
Frosting Directions:
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. 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. Enjoy!
No comments:
Post a Comment