I have a major sweet tooth. Cake and candy are two things I can never turn down, no matter how full I am. I normally only make these cupcakes around Halloween when candy is literally unavoidable, but I had a hankering for them this past weekend and decided to whip up a batch to get my candy fix.
I used my go-to white cake recipe for the cupcake batter, picked up a variation of my favorite candies and started baking.
Recipe: Candy Cupcakes
Makes: About 24 cupcakes
What you’ll need:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup shortening, butter, or margarine
1 3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1 1/3 cups buttermilk
3/4 cup to 1 cup crushed candy pieces (leave some candy pieces of each type of candy for garnish)
Preheat oven to 350 degrees F and line two muffin pans with paper baking cups.
In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In a separate bowl beat shortening, butter, or margarine. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, mixing well after each. Add dry mixture and buttermilk, mix until just combined.
Fill each muffin tin cup half full with batter. Add about 2 teaspoons of candy pieces to the batter in each cup. (Note: I chose to keep the different types of candy separated, that is I didn’t mix different candies together within a single cupcake. But, if you wish, you can combine different candies together within a single cupcake). Push candy pieces down to ensure that they are evenly distributed. Bake for 20 to 25 minutes or until a wooden toothpick comes out clean. Let cool completely on wire rack.
Frost cupcakes. With the remaining candy pieces, garnish the tops of each cupcake, corresponding to the type of candy baked inside the cupcake.
(Note: I used M&M’s, Reese’s Peanut Butter Cups, Almond Joy, Twix, Snickers, and Heath bar candies, but you can use any type of candy you wish!)