This recipe is from Buttercup Bakes at Home by Jennifer Appel.Buttercup Bakes at Home: More Than 75 New Recipes from Manhattan's Premier Bake Shop for Tempting Homemade Sweets
I am not usually much of a cupcake baker; I prefer to make big 'ol cakes since I'm always too impatient to fill the cupcake pan properly. But, when I read that there are melted Milky Way candy bars in the batter, I had to make these cupcakes. Dave loves pretty much any candy bar ever made. When I buy Halloween candy, I have to buy extra bags to keep him out of the stash for the trick-or-treaters.
These cupcakes really do taste like the candy bar, but just not as sweet. They are moist and rather sticky, so be careful not to over full your cupcake liners or you'll have major trouble trying to get the cupcakes out of the pan.
I iced the cupcakes with a cream cheese frosting--cream cheese and powdered sugar with just a bit of vanilla and lemon juice. The not-very-sweet frosting went well with the candy bar cupcakes. Yum!
Milky Way Cupcakes
3 medium-size classic Milky Way bars, cut up
1/2 cup unsalted butter, softened, divided
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup sugar
2 large eggs, at room temperature
1/2 cup plus 2 tablespoons buttermilk
Preheat oven to 350F.
Line 2 muffin tins with cupcake papers.
In a medium saucepan, melt the candy bars with 1/2 stick butter over low heat. Stir occasionally until smooth and set aside. Cool slightly.
In a small bowl, whisk together the flour and baking soda. Set aside.
In a large bowl, cream the sugar and the remaining 1/2 stick of butter on the medium speed of an electric mixer until fluffy, about 1 to 2 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the melted candy and mix thoroughly.
Spoon batter into the cups to about two-thirds full. Bake for 20 to 22 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pan for 10 minutes. Remove from the pans and cool completely.
Frost with your favorite icing or dust with powdered sugar.
Preheat oven to 350F.
Line 2 muffin tins with cupcake papers.
In a medium saucepan, melt the candy bars with 1/2 stick butter over low heat. Stir occasionally until smooth and set aside. Cool slightly.
In a small bowl, whisk together the flour and baking soda. Set aside.
In a large bowl, cream the sugar and the remaining 1/2 stick of butter on the medium speed of an electric mixer until fluffy, about 1 to 2 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients alternating with the buttermilk, beginning and ending with the flour mixture. Stir in the melted candy and mix thoroughly.
Spoon batter into the cups to about two-thirds full. Bake for 20 to 22 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pan for 10 minutes. Remove from the pans and cool completely.
Frost with your favorite icing or dust with powdered sugar.
Oooh - those sound so good. Although I don't care too much for Milky Way bars, several of my family members do - so I guess I'd better go buy some candy!
ReplyDeleteThese would definitely be a hit in my house. Someone just gave me a copy of Buttercup Bakes at Home! I had never heard of it before.
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