Monday, December 19, 2011

Holiday Sugar Rush: Vanilla Butterfinger Cupcakes

This is the very last sugar rush recipe I'm going to post. I don't know about you, but that is probably enough sugar for me!

I've saved something pretty fantastic for the last sugar rush recipe, though. These cupcakes are deliciously  good. Seriously. Amazingly. Wonderfully. Yummy. They are also pretty easy. I made them up after a whirlwind all-day-long baking day. We were supposed to take a dessert to my husband's work Christmas party and we had to be there in two hours, plus still make sure our little one got dinner and put to bed before we left. I was able to pull it off because these cupcakes were so easy. And I believe they earned four stars from the reviews everyone sitting at our table gave me. Easy and delicious. That's good enough in my book.

Vanilla Butterfinger Cupcakes
Recipe from Your Cup of Cake
Makes: 24 cupcakes

1 box vanilla cake mix with pudding in the mix
1 1/2 tsp cinnamon
2 Tbsp oil
2 egg whites + 1 whole egg
1 cup buttermilk {see note below}
1/2 cup sour cream
1 tsp vanilla

Preheat oven to 350 and line two cupcake pans with liners.
In a small bowl, sift the cake mix to remove any lumps. Add cinnamon and stir. Set aside.
In a large bowl, combine egg whites, whole egg, and oil together. Mix just until combined - you don't want to over beat it.
Add buttermilk, sour cream and vanilla to egg mixture and stir to combine.
Slowly add cake mix to egg mixture and stir just until cake mix is entirely moistened.
Fill cupcake liners 3/4 full and bake for 15-17 minutes or until a knife inserted in the center comes out clean. Cool in the pan. 

Vanilla Butterfinger Buttercream:
3/4 cup {1 1/2 sticks} of salted butter, softened {you can use unsalted but I prefer the flavor of salted}
1/3 cup smooth peanut butter
1 tsp vanilla
3-4 cups powdered sugar
1/4 cup sour cream
2 crushed Butterfinger bars

Beat butter and peanut butter on high for 3 minutes, scraping bowl as necessary. Add vanilla and add powdered sugar 1/2 cup at a time, beating after each addition,  until it reaches desired consistency. Add sour cream and mix well. Add more powdered sugar if needed then stir in the crushed Butterfinger pieces.
Pipe onto cooled cupcakes and top with additional crushed Butterfinger pieces. Ta-da! Some delicious cake.

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