I was pressed for time, so started with a yellow butter cake mix, and added Heath Bar Crunch bits (the type without the chocolate), cashews, and some I added butterscotch chips.
I only put the butterscotch chips in some of them, due to the fact that I have always had a hard time adding candies or chips to cake batter. They always sink to the bottom, even if I coat with flour.
Well, sure enough, the chips sank to the bottom. I did put the chips in whole. I’m wondering if I chopped up the chips a little if they would not have sunk.
The cupcakes have plenty going on without the chips anyway, as I added the cashews, crunch bits and caramel to the batter.
The buttercream frosting has caramel added to it, and topped with the Heath Bar bits with the chocolate added.
In hindsight, I would probably use my regular frosting recipe instead of the buttercream, and add caramel to that. The buttercream is much too rich for the already sweet cupcake.
- 1 boxed yellow butter cake mix
- oil or butter, water and eggs, as directed on box
- 1 c. Heath Bar crunch bits (type without chocolate)
- 1/2 c. cashews (chopped; without salt if possible)
- 1/3 c. caramel ice cream topping
- Preheat oven to 350 degrees F. Prepare cupcake pans with paper liners.
- Prepare cake mix according to box directions.
- Add crunch bits, cashews and caramel. Mix into batter.
- Distribute batter between 24 cupcake liners.
- Bake as directed on box.
- 1 – 1 lb. box confectioners sugar
- ⅓ c. shortening
- 4-5 Tbsp milk or water
- 1/4 c. jarred caramel ice cream topping
- 1 tsp. vanilla extract
- With electric mixer, cream together Sugar and shortening.
- Add caramel, milk or water and extract.
- Adjust consistency with confectioners sugar or water.