Happy New Years Eve! And a New Frosting Recipe

In case you haven’t noticed, I haven’t made many cupcakes recently. I don’t know if I just got burnt out or what, but I’ve been making more bars and cookies recently. Bars are especially low maintenance which makes them so much easier to make than cupcakes. But cupcakes will always hold a special place in my heart. And I’ll continue to make them.

I actually made these cupcakes earlier in the year for a weekend getaway to a friend’s family lake house. I thought these photos with the sprinkles were perfectly festive for New Years Eve! Hubby and I are off ringing in the new year in Las Vegas with a big group of friends!

Since it’s our first trip to Vegas, I’m sure we’ll have a bunch of fun and plenty of stories to share when we get home. But for now, lets talk more about cupcakes. For these cupcakes, I used a classic chocolate cupcake recipe but I decided to try a new frosting recipe.

I used the new neon colored cupcake liners that have been in the grocery store this year. I love them because in general, the Wilton cupcake liners that come in a bag at stores like Michaels are cute, but they always seem to be a bit off in size. The cupcake liners that I order online are great – vibrant colors and the perfect size – but they’re a bit pricey. By default, I mostly use the classic pastel colored liners that come in the round plastic container, but recently, they’ve had these neon colored ones that are great. I can’t get enough of them!

This frosting has a great bakery-frosting flavor. It’s very sweet and everyone really enjoyed it. It had a decent amount of stiffness that was perfect for piping onto cupcakes as well. I will definitely be making this frosting again.

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Dawn's Buttercream

Ingredients:

1 cup Crisco
1 pound powdered sugar
1 teaspoon almond extract
2 tablespoons water
2 tablespoons meringue powder

Directions:

Cream shortening, water and flavoring.

Add powdered sugar and meringue powder. Mix until blended.

Add additional water until you reach the desired consistency. If you want really white icing be sure to use a clear extract. Vanilla extract will make the icing off white.

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11 Responses to “Homemade Snickers Candy Bars”

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    Shannon — October 22, 2010 at 5:23 pm

    oh no! that’s too bad he had to guess… they look awesome and i bet they taste better too!

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    penniesonaplatter.com — October 22, 2010 at 5:32 pm

    I will GLADLY be your taste tester for all these candy bars! Looks great!

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    Laura — October 22, 2010 at 5:59 pm

    these look amazing!!! I want to try all three kinds 🙂 How do you think these would hold up if I gave them out as gifts a day or two after making them? Do they have to be refrigerated?

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    Fun and Fearless in Beantown — October 22, 2010 at 6:21 pm

    I kind of want to go trick or treating at your house with these candies! I got a recipe from King Arthur Flour to make Twix bars that I’m dying to try out!

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    Jen — October 22, 2010 at 9:52 pm

    Laura – I don’t know if they have to be refrigerated. I kept mine in the freezer and we snacked on them for over a week.

    Fun and Fearless – If you decide to make Twix – let me know cause I want in on that!

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    Sandra — October 23, 2010 at 12:15 am

    This is an entire blog about candy, chocolate bars, and sugary stuff? I think I have just fallen in love.
    I didn’t read down far enough in the post, I got too excited when I realized what I had stumbled upon, but i have to go back to see if you gave the Snicker’s bar recipe!

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    7
    The Small Boston Kitchen — October 23, 2010 at 3:51 pm

    I’m sooooo going trick-or-treating at your place! You are amazing with your baking skills, absolutely amazing.

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    brettb734 — October 24, 2010 at 1:59 am

    Those look delicious!!!

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    Nutmeg Nanny — October 25, 2010 at 5:13 pm

    These look great! Thank you for submitting these to the ATTYC event!

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    Elina (Healthy and Sane) — October 28, 2010 at 6:41 pm

    Snickers bars are definitely my favorite candy as well and I’m trying to stay away from them due to all the junk that’s in the ingredients list. I may have to make these some day (saving the recipe!).
    Your husband is hilarious – mine would probably have the same reaction. 🙂

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    11
    Heather — November 6, 2010 at 2:00 am

    These look so yummy! 🙂 How many Kraft caramels did you use? Thanks.

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