Butterfinger Cupcakes
Sometimes a recipe needs improvements, and sometimes there is no reason to mess with perfection. Since these Butterfinger Cupcakes are by far my most requested cupcake when we head to a party or cook out, I’m definitely not messing with the recipe. The undeniable deliciousness of peanut-buttery crunch of a Butterfinger candy bar is highlighted in these cupcakes.
Beginning with a golden butter cake mix, filled with caramel and topped with Vanilla Buttercream Frosting, a drizzle of caramel and chopped Butterfinger candy bars – this cupcake is perfect for just about any occasion – birthday celebration, potluck or even a special after school treat.
Ingredients
Cupcakes
1 yellow or butter flavor box cake mix
1 small box Instant French Vanilla Pudding - dry
1 cup Buttermilk (splash of vinegar in a measuring cup, add milk and let set a couple minutes)
4 eggs
1/3 cup oil
1 (20 oz) bottle Caramel Ice Cream Topping
Vanilla Buttercream Frosting (this is a large batch of frosting)
1 stick (1/2 cup) unsalted butter (room temperature)
1 stick (1/2 cup) salted butter (room temperature)
1 cup shortening
1 tablespoon vanilla extract
4-6 tablespoons very cold milk
8-9 cups Powdered Sugar
Butterfinger candy bars {some of crushing and some mini’s for decoration, optional}
Instructions
Cupcakes
Mix all ingredients until smooth
Bake cupcakes about 15 minutes or until a toothpick inserted in the center comes out clean
Cool completely.
Fill cupcakes
Fill plastic squeeze bottle with caramel ice cream topping
Insert tip of bottle into cupcake and squeeze in caramel
Let set for a few minutes, the caramel will absorb into the cupcake, add more caramel if you want.
Frosting
In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
Add vanilla and cream together
Gradually add 4-5 cups of powdered sugar
Alternating with a couple tablespoons of milk
Gradually add remaining powdered sugar, alternating with more milk until desired consistency
Add frosting to a decorator bag that is fitted with a tip, for these I used the #1M tip.
Pipe on frosting.
For garnish
Chop Butterfinger candy bars in the food processor or put them in a ziploc baggie and crush with a rolling pin.
Drizzle frosting with more caramel and sprinkle cupcakes with chopped Butterfingers and add a mini {bite-size} Butterfinger to the top if you like.
Beginning with a golden butter cake mix, filled with caramel and topped with Vanilla Buttercream Frosting, a drizzle of caramel and chopped Butterfinger candy bars – this cupcake is perfect for just about any occasion – birthday celebration, potluck or even a special after school treat.
Ingredients
Cupcakes
1 yellow or butter flavor box cake mix
1 small box Instant French Vanilla Pudding - dry
1 cup Buttermilk (splash of vinegar in a measuring cup, add milk and let set a couple minutes)
4 eggs
1/3 cup oil
1 (20 oz) bottle Caramel Ice Cream Topping
Vanilla Buttercream Frosting (this is a large batch of frosting)
1 stick (1/2 cup) unsalted butter (room temperature)
1 stick (1/2 cup) salted butter (room temperature)
1 cup shortening
1 tablespoon vanilla extract
4-6 tablespoons very cold milk
8-9 cups Powdered Sugar
Butterfinger candy bars {some of crushing and some mini’s for decoration, optional}
Instructions
Cupcakes
Mix all ingredients until smooth
Bake cupcakes about 15 minutes or until a toothpick inserted in the center comes out clean
Cool completely.
Fill cupcakes
Fill plastic squeeze bottle with caramel ice cream topping
Insert tip of bottle into cupcake and squeeze in caramel
Let set for a few minutes, the caramel will absorb into the cupcake, add more caramel if you want.
Frosting
In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes
Add vanilla and cream together
Gradually add 4-5 cups of powdered sugar
Alternating with a couple tablespoons of milk
Gradually add remaining powdered sugar, alternating with more milk until desired consistency
Add frosting to a decorator bag that is fitted with a tip, for these I used the #1M tip.
Pipe on frosting.
For garnish
Chop Butterfinger candy bars in the food processor or put them in a ziploc baggie and crush with a rolling pin.
Drizzle frosting with more caramel and sprinkle cupcakes with chopped Butterfingers and add a mini {bite-size} Butterfinger to the top if you like.
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