butterfinger cupcakes.

in case you couldn’t tell, i’m developing a slight obsession with cupcakes.  miniature ones in particular.  i think they’re great.  very adaptable, fun { and } easy.  i chose to make a butterfinger cupcake for my aunt donna { and } uncle steve’s annual fall fest yesterday.  i used martha stewart’s vanilla cupcake recipe to keep it nice { and } simple.  i’m finding simple works best when using a flavorful or really sweet frosting.  the frosting is what makes these, though, for sure.  i ground some frozen butterfinger into a powder { and } added that to the frosting before piping.  delicious.

 

 

 

vanilla cupcakes.

from martha stewart.

ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 1/8 teaspoons baking powder
  • 5/8 teaspoon salt
  • 9 tablespoons unsalted butter, softened
  • 1 1/8 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 5/8 cup milk

directions:

  1. preheat oven to 350°f.  line muffin tins with paper liners.  whisk together flour, baking powder, { and } salt.
  2. with an electric mixer on medium-high speed, beat butter { and } sugar until pale { and } fluffy, about 4 minutes.  mix in the eggs, one at a time, scraping down sides of bowl as needed, until well blended.  mix in vanilla.
  3. add flour mixture in three batches, alternating with milk in two batches, beating until combined after each.  divide batter evenly among prepared muffin tins.  bake until tops spring back when lightly touched, about 20 minutes.  let cool in tins on wire racks. 

butterfinger frosting.

adapted from gale gand’s quick vanilla buttercream frosting.

ingredients:

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream
  • 8 miniature butterfingers, frozen

directions:

  1. in a food processor, pulse 4 butterfingers until ground into a fine powder.  chop the remaining 4 butterfingers coarsely for the topping.
  2. in a standing mixer fitted with a whisk, mix together sugar { and } butter.  mix on low speed until well blended { and } then increase speed to medium { and } beat for another 3 minutes.
  3. add vanilla { and } cream { and } continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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