|Snickers Cupcakes with caramel buttercream|
When I first made these, I thought the amount of fat was unnecessarily high. Yes, even I have a limit on the amount of fat and calories I want to consume. I decided to make them again in the Reese's Peanut Butter Cup version and swapped out the sour cream for Greek yogurt (again) and half of the oil for unsweetened applesauce. These were delicious and you would never know I cut over 150 grams of fat and nearly 1400 calories in the batch!
I'm looking forward to all the Easter candy going on clearance and seeing what other candy bar creations I can make.
Preheat oven to 350 and line muffin tin with cupcake liners.
|This is what the batter should look like after step 2.|
Using a 2 oz scoop ( I love these scoops. I use restaurant quality ones because they don't jam and break like the other ones I've used. They cost a little more, but are worth every penny) that isn't quite full of batter, scoop it into prepared pans. Give pan a little shake and drop it gently on the counter to release any trapped air bubbles. This will give you a more consistent texture in the cupcakes.
Put a frozen candy bar in the center of each cupcake and use a butter knife to spread enough batter to cover it.
Bake for 16-18 minutes or until done. Remove from pan and cool completely on a wire rack. Fo real....if you try to frost these early, you will get the new "nailed it" photo on Pinterest.
While the cupcakes are cooking, start on your frosting. Using room temperature butter, whip it, whip it good, for 1 minute until it's light and fluffy.
Add the caramel, vanilla and salt and beat it for 30 seconds on high speed.
|This is what it should look like after step 7.|
|This light and fluffy bowl of awesomeness is what the finished frosting should look like.|
Fill a pastry bag with frosting. Karen from Karen's Cookies made a video showing an awesome technique for filling a pastry bag with no mess and super easy clean up. View it here.
|Here are a few piping techniques I tried, all using the 1m tip. Five small flowers, squiggle, rosette and swirl.|
Use a squeeze bottle (old ketchup and mustard bottles work well for this too) filled with the caramel topping and drizzle it over each cupcake. You could use a spoon, but the bottle will give you better control with no big blobs of caramel.
|Here is your beautiful cupcake creation. Mmmmmmm, I can almost taste it .|
|The peanut butter cup variation. I thought both of these were amazingly good. The cake by itself was also delicious. Very moist and tender.|
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