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butterfinger cupcake
Butterfinger Cupcakes Print Prep time 10 mins Cook time 20 mins Total time 30 mins Light and moist cupcake, filled with caramel, topped with Vanilla Buttercream Frosting, a drizzle of caramel and chopped Butterfinger Candy Bars. Recipe from HoosierHomemade.com. Serves: 18-20 cupcakes Ingredients Cupcakes 1 yellow or butter flavor box cake mix 1 small box Instant French Vanilla Pudding - dry 1 cup Buttermilk (splash of vinegar in a measuring cup, add milk and let set a couple minutes) 4 eggs ⅓ cup oil 1 (20 oz) bottle Caramel Ice Cream Topping Vanilla Buttercream Frosting (this is a large batch of frosting) 1 stick (1/2 cup) unsalted butter (room temperature) 1 stick (1/2 cup) salted butter (room temperature) 1 cup shortening 1 tablespoon vanilla extract 4-6 tablespoons very cold milk 8-9 cups Powdered Sugar Butterfinger candy bars {some of crushing and some mini’s for decoration, optional} Instructions Cupcakes Mix all ingredients until smooth Bake cupcakes about 15 minutes or until a toothpick inserted in the center comes out clean Cool completely. Fill cupcakes Fill plastic squeeze bottle with caramel ice cream topping Insert tip of bottle into cupcake and squeeze in caramel Let set for a few minutes, the caramel will absorb into the cupcake, add more caramel if you want. Frosting In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes Add vanilla and cream together Gradually add 4-5 cups of powdered sugar Alternating with a couple tablespoons of milk Gradually add remaining powdered sugar, alternating with more milk until desired consistency Add frosting to a decorator bag that is fitted with a tip, for these I used the #1M tip. Pipe on frosting. For garnish Chop Butterfinger candy bars in the food processor or put them in a ziploc baggie and crush with a rolling pin. Drizzle frosting with more caramel and sprinkle cupcakes with chopped Butterfingers and add a mini {bite-size} Butterfinger to the top if you like. Notes The frosting makes a large batch, depending on the amount you use on each cupcake, there should be enough for at least 30 cupcakes. Refrigerate any leftover frosting to use later.
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