Vanilla cupcakes stuffed with mini Reese cups & pastel tri-colour frosting

My grandmother gave me a whole bunch of leftover Chinese New Year chocolates, including a good handful of mini Reese cups. The obvious thing to do with a Reese cups glut? Bake them.

I used the most basic vanilla cupcake and frosting recipes so they don’t compete with the peanut butter goodness. Simply nestle a Reese cup into each cupcake case filled up 1/2 way, then cover up with the remaining batter until 2/3 full. Use an ice cream scoop for even batter distribution.

*DSC_0442

For flat tops, I bake my cupcakes at 150C for around 18 minutes or until a toothpick comes out clean (you want to test the cake itself on the side and not the Reese cup in the middle).

*DSC_0455

I like a bit of drama so I made tri-colour candyfloss-hued frosting of mint, pink-lilac and white. I tried doing a frosting bullet with cling film which unfortunately broke – it was a right mess! The best thing to do is to use a palette knife to scoop each colour vertically into the piping bag. Finish with whatever swirls you fancy, I used a basic Wilton 1M piping tip.

*DSC_0473

*DSC_0499

Might try stuffing the next batch with Ferror Rochers next. 

*DSC_0481

P.S. These carnations are ridiculously lovely.

Advertisements

4 thoughts on “Vanilla cupcakes stuffed with mini Reese cups & pastel tri-colour frosting

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s