Monday, November 30, 2009

Pop Rocks Cupcakes

Pop Rocks Cupcakes by Boots In The Oven!



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

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