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.
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).
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.
Might try stuffing the next batch with Ferror Rochers next.
P.S. These carnations are ridiculously lovely.