These cakes are extremely light, airy and moist, nothing like the dense cake recipes more traditionally used
as cupcake bases.
The cupcakes are the same
moist cupcake base but with hints of coconut flavor thanks to the coconut cream in the batter.
The cupcakes uses one of my favorite
vanilla cupcake bases, seen in these vanilla anise cupcakes, using the reverse creaming technique (adding the butter to the dry ingredients before the wet ingredients).
These time it's Chocolate Banana Cream Pie Cupcakes that start with boxed Devil's Food cake mix, and the addition of mashed bananas to make delicious chocolate - banana
flavored cupcakes base.
When thinking of it, I debated whether to make a salted
caramel cupcake base or a chocolate cupcake but clearly chocolate won since I thought the caramel / coconut flavors will standout with a chocolate cupcake.
So to seriously amp up the flavor in these butterscotch cupcakes, I prepared the
vegan cupcake base with brown sugar and dairy - free Earth Balance Vegan Buttery Baking Sticks.
The best Mars Bar cupcakes EVER... I prefer the
vanilla cupcake base to the chocolate of other recipes.
Simply quickly blitz all ingredients for
the cupcake bases except the Bailey's together in the food processor.
Paste your buttercream over
the cupcake bases using a small palette knife or pipe it onto them in spirals.
Alternatively keep one of
the cupcake bases aside and crumble it over the rest of the iced cupcakes.
The box contains enough bricks to make many different cakes including two
cupcake bases and pieces for a big cake.
They come apart so you can stack the cupcake and icing into
each cupcake base.