This superbowl weekend, instead of watching the game, I got a little creative in the kitchen. The result were these adorable (and delish) snickers babycakes. Melted Snickers bars enveloped by fluffy yellow cake, topped with caramel and chocolate (and your choice of other goodies)... definitely more satisfying than watching football!
Topped with caramel and melted chocolate...
Topped with fluffy whipped cream...
Topped with whipped cream and shaved chocolate...
Or (my personal favorite!), topped with a decadent peanut butter buttercream (recipe below)!
How could I resist?! (Hint: I didn't, and you shouldn't either.)
For the babycakes (makes 21 cupcakes):
10 fun-size Snickers bars
1 box of yellow cake mix
3 egg whites
1/4 cup applesauce
1-1/4 cups water
Mix all ingredients except Snickers bars in a large mixing bowl
Pour into greased cupcake tins
Cut each fun-size Snickers bar in half
Press half of candy into center of each babycake-to-be
Bake for 18 minutes at 350 degrees
For the peanut butter buttercream:
1/4 cup creamy peanut butter
1 stick butter (room temperature)
2 tsp. (or more if you like) vanilla extract
3/4 bag of powdered sugar
Beat butter and vanilla until well-mixed
Add peanut butter and beat
Add in powdered sugar at intervals, beating consistently until well-mixed and relatively stiff (if icing becomes to stiff to beat, add whole or 2% milk by the tablespoon until it reaches desired consistency)
Eat some before you ice your babycakes
Eat more after you've iced your babycakes (Don't resist. It's futile.)
Happy baking (and eating)!
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