MFF_CupCakeMonth_PyramidAnd so my readers Cup Cake Month has come to an end. It’s been fun (and sometimes challenging!) working with my very talented Sister E, and I thank her for all her efforts. These final cup cakes, based on the flavours of chocolate bars, are SUPER indulgent (check out my instagram to see just how much butter goes into them @MelbFoodFiles) but so delicious. I recommend keeping them in the fridge before eating them – Sarah

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Ladies and Gentleman, this is it, the final instalment of Cupcake Month! I must admit it has been rather fun. It’s given me an excuse to sit on Pinterest for an entire afternoon and not feel guilty about it!

This week’s post is inspired by my Bffl-E and her new career at Mars. She surprised me on my doorstep one afternoon with a pile of Mars, Snickers and Twix Bars. Whilst trying to exercise some element of self-control (which you may have noticed from my previous posts, I have very little of), I walked past the candy bars sitting on my bench [taunting me] and I realised I could use these in this week’s cupcakes! I could really spend an entire blog post rambling on about my favourite kind of candy/chocolate/lollies/sugar but I will spare you the details and tell you that if you turn up on my doorstep with candy bars then you’re going to sit up pretty high in my friendship books.

The formula for this Cupcake Pyramid goes like this, four types of chocolate; Milky Way, Maltesers, Mars Bar and Snickers. With Milky Way as the base, the other cupcakes build on this to create the different chocolate bar flavours.

MFF_Pyramid_MilkyWayAbove: The Milky Way (base recipe) chocolate cupcake with malted swiss meringue buttercream.

MFF_Pyramid_MalteaserAbove: The Malteser The Milkyway PLUS crushed Malteser centre.

MFF_Pyramid_MarsAbove: The Mars Bar The Milkyway PLUS salted caramel centre AND drizzled with caramel and chocolate.

MFF_Pyramid_SnickersAbove: The Snickers The Milkyway PLUS salted caramel and peanut centre AND drizzled with caramel and chocolate AND topped with peanuts.

Because of all the elements needed for these, I used two packet mixes (Green’s Brand this time) to make 24 cupcakes, but again I would recommend using the Magnolia Bakery’s Devil Food Cupcake recipe I have posted previously if you are up for the challenge and don’t want to use packet mix. I added some extra Cadbury Bournville cocoa and vanilla extract to try and minimise the ‘packet mix’ taste that some of you may be familiar with, but at the end of the day the Snicker’s and Mars’ cupcakes have all the other elements to distract your friends from the packet mix. Embrace it!

Once you have your cooked, cooled cupcakes, you’ll need to spoon out a little of the center to make room for the surprise filling. You then pipe over the malted swiss meringue buttercream to conceal the secret filling and decorate with the final toppings.

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Above from left to right: the base Milkyway; Malteaser filled with crushed Malteasers mixed with salted caramel; Mars Bar filled with salted caramel; and Snickers filled with salted caramel and peanuts.

Notes:

  • Malt can be found next to the Milo/Ovaltine/Hot Chocolate aisle of your Supermarket
  • You will only need about half of the caramel you make, therefore you can pour half of the caramel whilst still relatively hot into a clean sterilised jar, wait for it to cool, then store in the fridge for up to 3 weeks (Malted Caramel Milkshake anyone? I’m looking at you, Father-T!)
  • Mix it up a bit, I made a few hybrid Malteser/Snickers cupcakes to use up some chocolate
  • I think I ended up with more chocolate bars then when I started
  • You can freeze the egg-yolks you don’t use but need to add either salt (for savoury) or sugar (for sweet) – Directions here: http://www.sunnyqueen.com.au/recipe/egg-basics/freezing-eggs/
  • The Swiss Meringue was so much easier to make with the stand-mixer this time around!
  • This recipe uses enough ingredients to create 6 of each type of cupcake (and then some).
  • Adjust the amount of chocolate bars you buy according to how many of each chocolate bar you want to make. i.e. you don’t have to make the 4 types, just purchase the chocolate bars you want to use.

And I’m out kids! Thanks for reading along, hopefully I’ll be able to convince Sister-S to do some more [sugar-laden, diabetic-coma inducing] posts in the future. Happy Baking!

CANDY CUPCAPKE PYRAMID

2 x chocolate cupcake mixes to make 24 cupcakes (I used Green’s)
1 x king-sized Milky Way, Mars and Snickers bars (chopped into 1cm slices)
2 x 40g packets of Maltesers
100g dark chocolate
1/3 cup chopped salted roasted peanuts
Salted Caramel (recipe below)
Malted Swiss Meringue Buttercream (recipe below)

  1. Make 24 cupcakes according to packet instructions. Allow to cool completely.
  2. Whilst the cupcakes are cooling, make the salted caramel and buttercream (recipes below).
  3. Using a melon-baller, scoop out the centre of 18 cupcakes (the remaining 6 will be used for the milkyway cupcakes). Fill 6 cupcakes with each of the 3 fillings below (follow the diagram above):
    Malteser Filling: Crush 1 packet of malters in a small bowl (use the remaining packet to decorate). Spoon in 6 tablespoons of buttercream frosting and stir to combine. Spoon mixture into 6 cupcakes.
    Mars Filling: Spoon or pipe the (room-temperature) salted caramel into 6 cupcakes (be generous!)
    Snickers Filling: Spoon the (room-temperature) salted caramel into 6 cupcakes to just below the top of the cupcake. Fill the rest of the hole with chopped peanuts and lightly press down the peanuts to ensure they’re stuck to the caramel. Alternatively you can mix the two together before filling the cupcakes.
  4. Pipe the Malted Buttercream onto the cupcakes in whatever fashion you like. This time around I used my Wilton 1M tip and a round-tip (the ones you get with the Multix brand piping bags in the supermarket that double as a coupler). I also used a large coupler to make it easy to switch between the tips. Note: Remember which cupcakes are filled with each filling, as once the icing is on you won’t be able to differentiate them all (I aligned them in rows).
  5. Melt the chocolate in the microwave (in 30 second bursts, stirring in between) or in a bowl over a pot of simmering water, before decorating. You can decorate however you wish, however, below is what I did (and in order of when they were added):
    Milkyway: Drizzle over melted chocolate and top with a slice of Milkyway.
    Malteser: Crumble over crushed maltesers and top with one whole Malteser.
    Mars: Drizzle over melted chocolate and salted caramel and top with a slice of Mars Bar.
    Snickers: Drizzle over melted chocolate and salted caramel, sprinkle over a few peanuts and top with a slice of Snickers.
  6. Cupcakes can be stored at room temperature overnight, or refrigerate if not consumed within 24 hours.

Makes 24 Cupcakes (6 types of each chocolate bar)


SALTED CARAMEL
330g (1 1/2 cups) castor sugar
125ml (1/2 cup) water
130g (2/3 cup) brown sugar
300ml thickened cream
1 tsp sea salt (more or less to taste)

  1. Combine the sugar and water in a small saucepan and stir over low heat until the sugar dissolves.
  2. Increase the heat to medium-high and bring mixture to the boil.
  3. Once boiling, reduce to medium and continue to boil (without stirring!) for approx. 10 minutes or until the mixture turns a light golden colour.
  4. Remove mixture from the heat (the sugar can burn very quickly so don’t take your eyes off it!) and using a wooden spoon stir in the brown sugar.
  5. Add the cream carefully (the mixture may fizz a little bit) and mix until well combined. (If the mixture hardens too quickly then all is not lost, the mixture can come back together once you return it to the heat)
  6. Return the mixture to a medium heat and stir for approx. 2 minutes or until the mixture is smooth.
  7. Remove from heat and stir in sea salt until well combined (careful as mixture will be very hot!)
  8. Allow to cool to room temperature. The mixture will thicken significantly whilst it cools. See notes for storage.

MALTED SWISS MERINGUE BUTTERCREAM
5 large egg whites, at room temperature
1 1/2 cups sugar
1 tsp vanilla extract
453g (4 sticks/1 pound) unsalted butter, at room temperature
1/3 cup malt powder, dissolved in 2 1/2 tbsp of hot water

  1. Combine the sugar and egg whites in the bowl of a stand mixer.
  2. Place the bowl over a pot of simmering water and whisk continuously until the sugar dissolves and the egg whites are slightly warm to the touch.
  3. Remove from heat, wipe down the bowl and attach to stand mixer with the whisk attached. Add the vanilla and then beat the mixture on high for approx. 5 minutes, until the mixture appears firm and glossy.
  4. With the mixer on, slowly add the butter a few tablespoons at a time (add too much too quickly and the mixture may curdle – just continue to whisk until smooth before adding more butter).
  5. Once all the butter has been incorporated into the mixture, turn the machine off, swap the whisk attachment for the paddle attachment. With the machine on low, pour in the dissolved malt mixture and beat on medium until the air bubbles have disappeared (approx. 2 minutes).