It has been a few weeks since I have had a chance to get into my kitchen and try out something new. My house has been put up for sale so that has meant it has to look like no one lives in it during the open houses and showings. Hide the knife block, the cupcake tins, the mixmaster, the dogs and the kids!
So during this time of exile how did I pass the hours? Why, by looking at more and more food porn everyday. I must say you do get a little tired of the ‘same old’ day after day. I don’t get the same tingle from the candy sprinkled chocolate iced cupcake that I used to. Show me more, show me something I haven’t seen before. Luckily I was saved from going to far by the return of my kitchen.
And people tell me I need to get out more!!
These ‘cheater’ recipes I keep coming across all seem to have one element in common…the cupcake or cake starts from a mix. And they are raved about. I think most of us are used to store bought cakes and cupcakes and want that light, airy texture that is not quite there in a scratch cake. Although I think a cake from scratch is more flavourful it usually is a little denser and people just don’t understand all the real ingredients make it this way. Well, that is my opinion. But as most of us are in a rush these recipes are pretty much fool-proof and do get great reviews!
In these quick, easy recipes it seems to not matter what type of cake mix you use, vanilla, devil’s, chocolate (I have noticed the American’s use Devil’s food and call them chocolate yet chocolate mix does exist…not sure why they do this) you just add the same ingredients: 1 cup buttermilk, 1/2 cup oil, 3 eggs, 1/2 cup sour cream and 1-2 tsp. of vanilla.
What sets these little darlings apart is the icing and the embellishments. So here are some pictures and the recipe for Snicker’s Cupcakes. Easy, peasy, really! You only need a mixer for the icing!
You will need 1 box Devil’s Food Cake Mix (or chocolate)
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1-2 tsp vanilla extract
Preheat oven to 350F. Line 18 muffin tins with liners.
Whisk together all the ingredients except the cake mix until well combined. Stir in cake mix and mix until combined.
Fill prepared muffin tins about 3/4 full and bake 20-25 minutes or until tops spring back when lightly touched. Set aside and cool.
Peanute Butter Icing – I WOULD DOUBLE THIS IF YOU LIKE TO HAVE NICE FULL PILLOWS OF FROSTING!
1/2 cup butter, softened
1/2 cup peanut butter, smooth
3-4 cups icing sugar, possibly more
1 tsp vanilla extract
2-4 tablespoons milk or cream (as needed to get spreading consistency)
Snickers bar or 2, cut into pieces to garnish tops
Peanuts, whole or chopped to garnish tops
In a medium bowl using electric mixer beat the butter and peanut butter until smooth and combined well. Add in the vanilla and mix together. Add in icing sugar a cup or two at a time and beat until smooth. Add in milk as needed to get nice smooth spreadable consistency.
Use a knife or an icing bag with a star tip to ice these moist, yummy little cakes and top each with a piece of the chocolate bar and a sprinkle of peanuts.
Want even more….chop another couple of Snickers bars and fold into the cupcake batter.
These are certainly sweet enuf for this Thanksgiving’s dessert table.
- My top 8 cake shops and bakeries (tommycakes.wordpress.com)
- Red Velvet Cupcakes Recipe (kraftrecipes.com)
- Reese’s Peanut Butter Cupcakes (she: Jana) (oneshetwoshe.com)
- Boston Cream Pie Minis Recipe (kraftrecipes.com)