Friday, December 2, 2011

Vanilla Butterfinger Cupcakes.

Here is another one of Lizzy cupcake which I love.
The Story:
Last year I made a fabulous cupcake that is still one of my favorites, The Butterfinger Blizzard Cupcake. But this time I wanted to make a lighter version and use a vanilla cake as a base. And wow, this cupcake is to die for. A hint of cinnamon in the cake, the peanut butter and sour cream balance to the sweetness of the buttercream and topping it all of with that I call Butterfinger Sprinkles just put this baby over the top.

Vanilla Cake:
Duncan Hines White Cake mix
1 ½ teaspoon cinnamon
2 tablespoons oil
2 eggs whites
1 egg
1 cup buttermilk
½ cup sour cream
1 teaspoon vanilla

Vanilla Butterfinger Buttercream:
¾ cup unsalted butter softened
1/3 cup smooth peanut butter
1 teaspoon vanilla
3-4 cups powdered sugar
¼ cup sour cream
¾ cup Butterfinger center powder*(see note)

Butterfinger Sprinkles* to decorate

*Note: Unwrap Butterfingers (I used about 10 mini sized) and place on a place. Microwave for 25 seconds, then scrape off chocolate using a knife. The heat should help the chocolate come off easily, though this process will be a tad messy. Place the orange centers into a plastic bag and use a rolling pin to crush them finely. Sift the orange centers. If you don’t have enough “powder” (the fine orange pieces that went through the sifter), take what was left in the sifter and crush again in a plastic bag. Sift again. Whatever went through the sifter is your “powder” and whatever was too big to go through are your “Butterfinger Sprinkles.”

1. Preheat oven to 350 degrees and line two pans with cupcake liners, yields 24 cupcakes.
2. In a small bowl, sift cupcake mix to remove any lumps. Add cinnamon and stir.
3. In a large separate bowl, combine oil, egg whites and egg together. Do not over beat.
4. Add buttermilk, sour cream and vanilla to egg mixture and stir.
5. Slowly add cake mix to egg mixture and stir until combined.
6. Fill cupcake liners ¾ full and bake for 15-17 minutes, or until an inserted knife comes out clean.
7. Butterfinger Buttercream: Beat butter and peanut butter for 3 minutes on high. Scrape the bowl as necessary. Add vanilla and slowly start to add powdered sugar until the consistency is where you want it to be. Add sour cream, mix well. Then add Butterfinger powder. Adjust consistency as needed using sour cream to loosen and powdered sugar to thicken.
8. Pipe onto cooled cupcakes (I used tip Ateco #824) and top with Butterfinger Sprinkles* for an extra crunch.

Doesn't this look so good.  I'm so glad that lizzy shares with me so I can share with you.  But you should go to her site and start getting your own.  You would be so happy cause I know you will love these as much as I do.  Here is her site: 

Thank you for coming by and I hope you will try these and let your kids be the judge to let you know how good they are.  This one is my husband favorite canady bar so again I know he will love this as much as he loves the others.

Thanks for Coming by with us..............Sincerely
Donna Scrapp'n Nana
Come and see what are the NEW TOOLS are for July. A New System

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