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Growing up in the south has given me a strong sense of family. I can remember as a child looking forward to Sunday dinner or potlucks at church. I just really loved and craved the fellowship. So this Sunday I decided that I wanted to start that tradition more often of getting together with family and enjoying a meal.
I called my Mom up and asked if her and my Dad had plans. She said, “No.” The plans were set in motion. I would love to see this eventually grow into something larger with all my siblings, and future nieces and nephews, ending the day with full bellies and hearts full of laughter. When I go through the effort of making Sunday dinner or any special dinner really, I make sure that I always have a special treat to follow that with. You can’t ever go wrong with cupcakes.
Now in my family, we ALL have the propensity for eating sweet things. It doesn’t matter what it is exactly, if it’s a dessert chances are we will love it. I can’t tell you how it fills my heart to see people, my family enjoying the food I worked so hard to make and put in front of them. I think I truly live for the, “hmmm, this is tasty” moan. I get especially antsy when I am trying out a new recipe as I was on this particular day with my Coconut Almond Snickers Cupcakes.
I have been trying new things in my life Coconut flour is one of them. My wife is on me to eat less carbs and more protein, and veggies. So I decided that I would take a little bit of different route with these delectable beauties but I wanted to round it out with a treat our whole family loves, SNICKERS®.
Our love affair with the yummy chocolate, peanut (or in this case almond) confection goes back to my child hood. My Dad, and siblings used to take walks down to our local general store and we would buy one SNICKERS® and share it between us. I am not sure what I enjoyed more, the company or the SNICKERS®. I knew that one way or another this would be a great cupcake that would bring back lots of memories.
I wanted to step the cupcake up a notch and make some SNICKERS® almond brittle to top the smooth buttercream as well. I got all of my ingredients out of the pantry and then proceeded to make the cupcakes. As I began to adapt the recipe for the coconut flour, and added all the ingredients, I realized that the batter was a little thinker than your normal batter but was still very moist. The batter made 16 cupcakes. I put a piece of SNICKERS® almond in the middle of each cupcake and placed them in the oven on 350 degrees for about 20 minutes or until golden brown on top. I followed up by making the buttercream so that when the cupcakes were cooled I could frost them.
Making the brittle was a new endeavor for me. I did some research on how to make it, and then decided that I would freeze the SNICKERS® pieces so that they pieces would keep their integrity better would the hot sugar mixture was poured over it. I heated the sugar, corn syrup mixture to 300 degrees (using a candy thermometer), added the baking soda and butter. About halfway through the cooking process I lined a thin baking sheet with parchment paper and placed the frozen pieces of SNICKERS® on the tray. When the sugar had reached 300 degrees and after adding in the butter and baking soda I poured over the pieces and they held up! I was ecstatic. Everything hardened up and I knew that was gonna be tasty!
When I presented the cupcakes to my parents I swear I saw a glimmer of tear in my Dad’s eye as he was remembering all the special SNICKERS® we shared when I was a child. My wife had prepared an excellent meal, and these Coconut Almond SNICKERS® cupcakes were the perfect end to a family meal that left both our bellies and our hearts full!
1 cup of Coconut flour
1 cup of whole wheat pastry flour
¾ cup of AP flour
1 cup of brown sugar
1 cup of milk
1 cup of nearly boiling water
2 tsp baking powder
2 tsp of baking soda
1 tsp of vanilla
1 cup of coconut oil
2 SNICKERS® Almond Candy bars cut into 16 pieces
In a large mixing bowl mix together melted coconut oil, sugar. Then add in the eggs and vanilla. Sift together all flours, baking powder, baking soda and salt. Alternate adding equal amounts of flour and remaining liquids ending with the hot water. Mixture will be kind of thick. Pour even amounts into cupcake pan lined with cupcake liners. Stick one piece of SNICKERS® into each cupcake Place in the oven and cook for 20 minutes or until golden. For the butter cream recipe click here.
1 cup of white sugar
½ cup of dark corn syrup
1 tsp of baking soda
2tbs of softened butter
pinch of salt
¼ cup of water
1 frozen SNICKERS® Almond bar
Line a sheet tray with parchment paper. In a sauce pan combine sugar, corn syrup, salt, and water and bring to a boil. When the mixture is boiling place the candy thermometer in and stir occasionally until mixture reaches 300 degrees. Remove from heat and stir in baking soda and butter. Immediately place over the frozen candy pieces and allow to harden. This should take just a few minutes.
I loved creating this recipe and walking down memory lane! I hope you enjoy it as well! See more great SNICKERS® recipes and fun stories on the SNICKERS® social hub. You can also enter the SNICKERS® “Who are you when you’re hungry?” contest by uploading a personal photo or video from your Computer, Facebook, Instagram or use the SNICKERS® Meme Generator to create something new! Voting begins at Noon on 5/11/15 and ends at 11:59:59AM ET on 7/15/15.