. Snickers Cupcakes .

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OMG...................

Have you ever heard of Snickers cupcakes? Me neither until I started doing this blog and stumbled upon different variations of this recipe. My Baking Addiction's blog has a really good one but I also hope to try the one from Annie's Eats someday as well.

I made them for a get-together my husband had for work and used My Baking Addiction's recipe. I changed the measurements for the frosting and only added 1 pound of confectioner's sugar. It didn't turn out as stiff but it was still a hit! Some guys had 3 in one sitting! So I guess it's safe to say that these were really GOOD. Lol. I liked them too and so did my family. The cake was so most and fluffy. I also didn't put as much frosting as pictured in MBA's blog though. I thought it was enough to pipe on about a tablespoonful on top. Still, there were no complaints;)

Snicker's Cupcakes

Ingredients:

For the cake:

• 1 (18.25 ounce) package devil’s food cake mix
• 1 (5.9 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 Miniatures (they're just regular snickers mini bars that where thrown into the freezer for at least 2 hours.)

For the frosting:

• 2 sticks unsalted butter; room temperature
• 1/2 cup shortening
• 2 teaspoons pure vanilla extract
• 1 pound confectioners’ sugar
• 1/3 cup caramel topping; plus more for drizzling
• 1/4 teaspoon salt

Procedure:

For the cake:

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.
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 cupcakes thoroughly on wire rack.


For the frosting:

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.
If you prefer thicker frosting, you can gradually add in a little more sugar. Don't forget that it'll also be a little more sweeter than before so be sure to taste as you add sugar.
Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

adapted from my baking addiction.

the batter wasn't really that dark. it was just the camera ;p

i kinda went overboard on filling some cupcake liners in my first batch

that some ended up looking like muffins.

those were "discarded" and quickly eaten up by the 4 yr old cupcake monster living in my house.

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.Mango Buttercream Frosting.

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It's MANGO season!

There's a saying around here that are only 3 seasons on the island of Guam -- Summer, Rainy and Mango season! Mango season is the best in my opinion:) Over here, we pickle the green ones, eat them with tabasco, soy sauce and salt (*yummmmmmmm), or just wait for them to ripen and enjoy them as is. 

Yesterday, I used them to make cupcakes:)

The actual star of this post is the buttercream. I just paired it with a simple pineapple cupcake recipe.

All you need is your favorite vanilla cake recipe (if you're short on time, a boxed mix would be okay to use too). Follow the recipe as directed, then just add a 20 ounce can of crushed pineapple (drained and pureed). Then top it off with this yummy frosting.

Mango Buttercream Frosting 

Ingredients:

• 1/3 cup of pureed ripe mango
• 1 cup of unsalted butter
• 1/2 of a 1 lb box of confectioner's sugar
• 1 teaspoon of vanilla extract

Preparation:

Beat butter and vanilla extract until creamy.
Add confectioner's sugar in several additions. Be sure that mixture is beaten well before adding more. (I thought the frosting I made tasted a bit too sweet :/but that's my opinion.  So I suggest that you taste-test the frosting after every addition of sugar just to be sure you make it to your liking. Make sure you save some for the cupcakes though! )
Add pureed mango and mix until combined.
Be sure cupcakes are cooled before frosting them.

Local mangoes.

I didn't use this bunch for the frosting of course. They didn't ripen in time.

These will be devoured with tabasco, soy sauce and salt....

Oooh, the smell of pureed mangoes is divine!

Adding the crushed pineapple to the cake batter. Look! A heart! hehe.

Baked, cooled and frosted.

I just loved seeing the frosting speckled with little bits of mango.

Oh, and I topped them with some dried mango of course:) Can't go wrong with more mangoes.

How many times did I say "mango"?? mango mango mango MANGO!!!

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I just wanted to say

THANK YOU!

to all those who subscribe/follow this blog and to those who try out the recipes.

By the way, let me know if you've made any of the desserts posted on here. I'd love to know how they turned out and any opinions or suggestions you might have.

Happy baking everyone!!

.Cookie Dough Cupcakes.

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Yes, you read that right.

I said COOKIE DOUGH CUPCAKES. So I found this recipe online a while back and I've always wanted to try it, but I kept forgetting that I had it (I know, how the heck could I have forgotten about this heavenly combination!) That always happens to me when I have so many other recipes running through my mind. I try to be organized about recipes but I just end up saving it somewhere in my computer, forgetting to print it out and when I need it I've forgotten where I saved it in the first place. 

Anyway, this popped up in my head when my friend Em asked a suggestion on what kind of cupcakes to make for her son's first grade class. Well, she made them and they turned out looking so YUMMY! She says she's not a baker but I think she's been lying to me~ lol jk Em:) By the way, she lives in the mainland so sadly I was unable to actually try it but she did send pictures -- such torture!!

This recipe is a chocolate chip and vanilla cupcake with a cookie dough filling (drool) and topped with a brown sugar and vanilla buttercream frosting. I think I gained 10 lbs just writing this description out~
Here's the recipe and pics of how the cupcakes turned out.

Cookie Dough Cupcakes

Ingredients:

For the cupcakes:

• 3 sticks unsalted butter, at room temperature
• 1½ cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips (semisweet or bittersweet)

For the cookie dough filling:

• 4 tbsp. unsalted butter, at room temperature
• 6 tbsp. light brown sugar, packed
• 1 cup plus 2 tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• ½ tsp. vanilla extract
• ¼ cup mini semisweet chocolate chips

For the frosting:

• 3 sticks unsalted butter, at room temperature
• ¾ cup light brown sugar, packed
• 3½ cups confectioners’ sugar
• 1 cup all-purpose flour
• ¾ tsp. salt
• 3 tbsp. milk
• 2½ tsp. vanilla extract

Preparation:

To make the cupcakes:

Preheat the oven to 350° F.

Line two cupcake pans with paper liners (24 total).

Using the paddle attachment on your mixer, combine the butter and brown sugar.

Cream together on medium-high speed until light and fluffy, approx 3 minutes.

Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.

Blend in the vanilla.

Fold in the chocolate chips with a spatula.

Divide the batter evenly between 24 cupcake liners.

Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare your cookie dough filling.

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To make the filling:

Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).

Add flour, sweetened condensed milk and vanilla and beat until smooth.

Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

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To make the frosting:

Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.

Mix in the confectioners’ sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until smooth and combined

oh how I wish I could just reach through this computer screen and grab one.

thanks again to Em for allowing me to use her pictures. she did a great job making them!

check out her blog btw. its full of awesome makeup/skincare tips:)