vanilla crunch cupcakes

Name: Vanilla Crunch Cupcakes
Cook time: 25 min
Yield: 18
Cuisine: American
Ingredients: 2 cup(s) cake flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 stick(s) unsalted butter, at room temperature; 1 1/4 cup(s) swerve sugar substitute; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) almond extract; 4 - egg whites; 1 1/3 cup(s) buttermilk; 8 - mini crunch bars, roughly chopped; FOR THE FROSTING; 6 tablespoon(s) unsalted butter, at room temperature; 2 cup(s) powdered sugar; 3 tablespoon(s) cocoa powder; 4 tablespoon(s) milk; 1 teaspoon(s) pure vanilla extract; 6 - mini crunch bars for garnish, if desired

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://www.chefnextdoorblog.com/2013/11/vanilla-crunch-cupcakes.html

►

yield 18 serving(s)

cook time 25 Min

method Bake

Ingredients For vanilla crunch cupcakes

2 c

cake flour
1 tsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
1 stick

unsalted butter, at room temperature
1 1/4 c

swerve sugar substitute
1 tsp

vanilla extract
1/2 tsp

almond extract
4

egg whites
1 1/3 c

buttermilk
8

mini crunch bars, roughly chopped
FOR THE FROSTING
6 Tbsp

unsalted butter, at room temperature
2 c

powdered sugar
3 Tbsp

cocoa powder
4 Tbsp

milk
1 tsp

pure vanilla extract
6

mini crunch bars for garnish, if desired

How To Make vanilla crunch cupcakes

1
Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners, or spray with baking spray if you prefer not to use liners. Set aside. In a medium bowl whisk together the dry ingredients. In the bowl of your stand mixer, beat the butter on medium speed for about 30 seconds. Add the sugar substitute, vanilla and almond extracts and beat until well combined. Add the egg whites, one at a time, beating well after each addition. Alternately add the flour mixture and buttermilk to the butter mixture, beating on low speed after each addition just until combined. Fold in the chopped Crunch bars. Using a medium size scoop, fill the muffin cups with batter, about 2/3 full.

2
Bake the cupcakes for 20 to 25 minutes, or until a cake tester inserted near the center of a cupcake comes out clean. Cool the cupcakes on a wire rack until completely cooled before frosting. While the cupcakes are cooling, make the frosting. In the bowl of your stand mixer, beat the butter on medium speed until smooth. Add one cup of powdered sugar and the cocoa powder and mix well. Add the milk and vanilla and beat well, then add the last cup of powdered sugar. You can add more milk to get your desired consistency, just be sure to do it a teaspoon at a time so you don't add too much!
3
Frost the cupcakes and break the other candy bars into thirds, adding one piece right on top of each cupcake.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.