Zero Candy Bar Cupcake
Have any of you guys had a Zero Bar? I had one once. It was amazing. Peanut/almond/caramel nougat covered in white fudge, totally different than most candy bars. So, of course, I had to eventually turn it into a cupcake. The cupcake itself is a vanilla cake base with peanut butter and almond extract, replicating the nougat. The frosting is white fudge and then I drizzled caramel over it. You could fill the cupcake with caramel too- the caramel is amazing 🙂
1/4 cup whole milk
1/4 cup buttermilk
1 teaspoon almond extract
2 large eggs, room temperature
1 and 1/2 cups cake flour, sifted
3/4 cup granulated sugar
1 and 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1/4 cup peanut butter
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup light corn syrup
1/4 can sweetened condensed milk
1/4 tablespoon whipping cream
1/4 teaspoon vanilla
1/4 teaspoon salt
White Fudge Frosting
1 cup granulated sugar
1/3 cup whole milk
5 tablespoons butter, unsalted
1 cup premium white chocolate, chopped
Preheat oven to 350F. Line one cupcake tin with wrappers.
In a medium bowl lightly combine 2 tablespoons milk, 2 tablespoons buttermilk, the eggs, and the almond extract.
In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter, peanut butter, rest of milk, and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 20-25 minutes or until a toothpick comes out with dry crumbs on it.
In a heavy saucepan over medium heat, bring butter, brown sugar, corn syrup, and condensed milk to a boil, while stirring.
Carefully stir in whipping cream.
Keep stirring until the caramel reaches soft ball stage, then take off heat, and pour into a bowl to cool.
When caramel is cool, pour a little on the cupcake.
White Fudge Frosting
Bring sugar, milk, and butter to a boil in a medium saucepan while stirring constantly.
Remove from heat and add chopped chocolate.
Beat until creamy and cooled.
Pipe onto cupcakes.
Let stand for about 5 minutes until pipe-able.
I’m going to have to try a Zero candy bar now!!!
Sounds amazing!! Never heard of zero candy bar but it sounds like something!!
It’s my favorite candy bar!
Oh…my….goodness! I love Zero candy bars. Will have to try!
Sadly, not the number of calories in it! 😉 Looks amazing.
I have not, to answer your question! Must investigate, off to the store for a candy bar!
I had a zero candy bar one only once too! It’s a rare sighting 🙂
I know, I wish they were more common!
these sound heavenly and look pretty fabulous too. Although I’ve never even heard of a zero bar. the down side to living in ireland I suppose
really tempting 🙂 i’ll definitely try this 🙂
Look so mouthwatering.
These are totally divine!! They are calling to me! 🙂
those look amazing! i used to eat zero candy bars all the time as a kid!
Wow, marvelous blog structure! How long have you been running a blog for?
you made blogging glance easy. The total glance of your website is wonderful, as neatly as the content material!
Awesome recipe! My MIL loves Zero bars, and I decided to search the “net” to find a cake recipe for a Zero Bar Cake… and have turned up nothing after much searching. I even went out and located a Zero Bar so that I could eat it, try the crazy thing, and investigate its innards. 😛 So, you can imagine my excitement when I stumbled across this recipe while composing one of my own! You are AWESOME!!!!!!! Will make soon and let you know what I think, may try it in a full cake version… Eeeeeeeeek! 😉 I can only imagine it is DELICIOUS! Thank you a million times over!