Whatchamacallit Cupcakes Recipe 455

WHATCHAMACALLIT BAR RECIPE

Steps:

• Butter a 9x13 baking dish, or spray with non-stick cooking spray. Set aside.
• In a large saucepan over medium heat, melt butter. Add in marshmallows and stir into butter until melted.
• Reduce heat to low, and stir in peanut butter. Cook for 3 minutes, stirring constantly.
• Remove from heat, stir in rice Krispies. Once incorporated and cereal is evenly covered, press evenly into the bottom of a prepared 9x13 baking dish.
• In a saucepan over medium heat, melt caramels and milk, stirring frequently, until smooth.
• Remove from heat and pour over Rice Krispy mixture, spreading evenly.
• In a saucepan over low heat, melt chocolate chips, stirring frequently until smooth.
• Spread over the top of the caramel. Refrigerate until chocolate is set. About 30 minutes.
• Cut into squares for serving.

WHATCHAMACALLIT CUPCAKES RECIPE - (4.5/5)

Steps:

• Pre-heat the oven to 350 degrees (F). Melt the butter and chocolate together in a microwave safe bowl for 90 seconds on high. Stir the mixture until all the chocolate is melted and combined with the butter. Stir in the sugar until it's well combined, and then add the eggs one at a time (completely stir in each egg before adding the next). Stir in the vanilla and salt, and then add the flour and stir (again!) until just combined. Fill paper-lined cupcake tins with a heaping tablespoon of the brownie batter. Plop one piece of the candy bar into the batter, and spread another spoonful of brownie batter over the top. The cupcake tins should be about 3/4 of the way full and the candy bar should be completely covered by batter. Bake for about 23 minutes until the brownies have set. The edges will be dry and the brownies won't jiggle at all when you gently shake the pan. (Keep an eye on them, you don't want to overbake.) Remove them from the oven and allow them to cool in the pan for at least 10 minutes before transferring to a wire rack-they'll be fragile. While they continue to cool, make the caramel sauce! Begin by placing the caramel candies and cream in a small microwave-safe bowl. Cook on high for 20 seconds, stirring and cook for another 20 seconds. Continue cooking and stirring until the mixture is smooth and the caramels an cream have melted together. Once the mixture is ready, take a cooled cupcake and dip the top of it into the caramel. Allow some of the excess to drip off, then place the cupcakes right-side up on a plate and finish with a generous sprinkling of chopped peanuts. Hooray! (Because of gravity, the caramel will want to drip down the sides of the cupcake. To prevent this from happening 1) Make sure the mixture isn't too thin. If it's quite runny, add another few caramels so it thickens up a bit. 2) Dip the cupcakes just before serving for best results.)

MOIST VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
• Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
• Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

KITTENCAL'S EASY ONE-BOWL VANILLA CUPCAKES

Steps:

• Set oven to 350 degrees F.
• In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
• Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
• Pour into paper-lined regular size muffin tins filling under just three-quarters full.
• Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
• Immediately remove from pans.
• Cool completely before frosting.
• *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.