TWIX CUPCAKES Recipes

I’ve been sitting on these Twix cupcakes for a while. I don’t know what it is about Twix’s right now, but I am OBSESSED.

OBSESSED, I tell you. As in, I rang Mr AN to go to the shops specifically because I couldn’t find any in the house and I needed one. No, I’m not pregnant. It’s just my inner fat girl trying to get out.

Also, can we talk about mini food for a sec? Somehow in my head, I can’t bring myself to eat an entire Twix, but I can eat a handful of Twix bites because in my head it’s like “oh these are only small, I’m not really eating a whole Twix” when in reality, I probably am because I just can’t stop myself.

In fact, writing this right now? I’m now craving one again.

I go through phases with chocolate, sometimes it’s Maltesers’, sometimes Revels. It used to be Cadbury stuff all the time, but no matter how many times they say they haven’t changed it, it’s different. It’s missing that texture it used to have when it melts on your tongue. And it doesn’t melt as easily.

So annoying, but I remember it being so much better and it just isn’t the same.

Ingredients
For the cupcakes:

• 3/4 stick (85g) unsalted butter, at room temperature
• 1 cup (200g) caster/white sugar
• 1/4 cup (50ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (140g) plain flour
• 1/2 cup (50g) cocoa powder
• 2 tsp baking powder
• Pinch of salt
• 1/2 cup (120ml) milk
• 8 Twix fingers, chopped into small 1/2 inch chunks
• For the frosting/decoration:
• 2 sticks (226g) unsalted butter, at room temperature
• 1/3 cup (105g) caramel sauce, I used Da Vinci’s available from Amazon
• Pinch of salt
• 1 tsp vanilla extract
• 2 1/2 cups (300g) icing/powdered sugar
• 1/2 tbsp milk
• 12 Twix Bites or 4 Twix fingers cut into 3
• Extra caramel sauce for garnish, optional

Instructions

1. Preheat the oven to 180C/350F and line a 12 hole cupcake tray. Place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
2. Add the oil, eggs and vanilla extract and beat until well combined and smooth, scraping down the sides as necessary.
3. Add in the flour, cocoa powder, baking powder and salt into the mixture and mix on low until it begins to come together, then add the milk and continue to mix until the mixture is smooth and well combined.
4. Divide the batter between your cupcake liners, filling them 3/4 full; I use a 2tbsp cookie scoop to ensure even cupcakes.
5. …………………………..

for full recipes please see : www.anniesnoms.com