Pop Rocks Cupcakes
1 jar (16oz.) cashew butter
1.5 sticks unsalted butter (room temp.)
1.5 cups powdered sugar (well sifted)
5 oz. milk chocolate, melted
pinch salt
11 oz. Pop Rocks (about 33 packs)
Plus several more packs for garnish
Cream together the first 3 ingredients until light and fluffy.
Fold in melted chocolate and salt.
Fold in Pop Rocks.
This yields enough to fill a double batch of the cake recipe.
The nut butter coats the candy and keeps them super poppy for a least a couple of days.
Once I had the finished product, I poured it into a pastry bag and used this excellent method for filling the little cakes from Baking Bites.
Then just frost, and top with extra Pop Rocks
No comments:
Post a Comment