Thursday, August 9, 2012

Peanut Butter Snickers Cupcakes


Well hey again! We've almost made it to the weekend. I'm looking forward to the weekend again, even if it will be a short one. This was the first day this week that TC worked less than 16 hours. So it was nice to have him home again. Addison really missed her daddy and was very happy when she saw him this morning. He had been going to work before she woke up in the mornings and wasn't getting home until after she went to bed at night. She thought he was out of town working. So she was so excited when she saw him this morning. It was so sweet!

Once again, we had another party at work today. It was our summer student's last day of work with us, so we had to give him a nice going away party. This was the second summer that he worked for us and he really fit in well, so we wanted it to be nice. We ordered pizza, had some snacks and I made some cupcakes. He requested some kind of cake with peanut butter Snickers, so this is what I found. TC said that they were the best cupcakes he's ever had. I'm sure he's not biased...but the people at work also said how good they were, so I guess I will believe them. Check out the points value and you'll understand why I didn't have one. Here's the recipe:

PEANUT BUTTER SNICKERS CUPCAKES
adapted from My Baking Addiction
Servings: 24
Points+: 15


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
12 frozen Peanut Butter Snickers Squares, cut in half

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

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 among 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.

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. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.


EXERCISE:
Tonight, I decided to go back to what I used to do when I was really staying on-plan and doing well with the weight loss. Tonight, I did yoga again. I did level 1 of Jillian Michael's Yoga Meltdown. I really like doing the yoga. It's so relaxing, but I'm still getting in a strength workout!

So long for today...

1 comment:

  1. Those are beautiful, I don't know how you get the frosting to look so professional, but they are just gorgeous!

    ReplyDelete