Sharing a new recipe I tried today with a "taste test review" to follow tomorrow.
Lately I’ve been getting bored with making the same dinner roll recipe that I have been using to take to my dance group’s monthly potluck function. This past weekend I got out some of my cookbooks from my collection in attempt to find something different to take for the next potluck.
Today I tried a recipe called “Candy Bar Cupcakes” from Betty Crocker Baking Made Easy No. 74. A taste review will follow tomorrow when I officially try them for the first time. For now, here is the recipe I used:
Candy Bar Cupcakes:
8 bars (2.1 ounces each) chocolate-covered crispy peanut-buttery candy
1 package Betty Crocker SuperMoist white cake mix
1 tub Betty Crocker Creamy Deluxe milk chocolate ready-to-spread frosting (I’m using sugar free Pillsbury chocolate fudge frosting instead)
Heat oven to 350 degrees. Grease and flour muffin pan or line with paper baking cups (I sprayed Baker’s Joy (a mixture of flour and cooking spray) onto the baking cups which is much faster than manually covering the pan with grease and flour). Finely chop enough candy bars to equal 3/4 cups (about 1 1/2 bars). Prepare cake mix as directed on package- except after beating, fold in chopped candy. Fill muffin cups two-thirds full. Bake and cool as directed for cupcakes.
Frost cupcakes with frosting. coarsely chop remaining candy bars; place candy pieces on tops of cupcakes. Store loosely covered at room temperature. If desired, freeze cupcakes in tightly covered container up to 1 month.
Makes about 20 cupcakes.
Nutrition Information per serving:
Protein, g: 4
Carbohydrates, g: 50
Fat, g: 10
Cholesterol, mg: 0
Sodium, mg: 260
Potassium, mg: 60
Percent of U.S. RDA:
Vitamin A: *
Vitamin C: *
Published in: Cooking