Coat homemade marshmallows in chocolate and toffee, sprinkle toffee crumbles on salad instead of candied walnuts, make a snack mix with preztels, popcorn and drizzle hot toffee and melted white and dark chocolate on top (GoodyTwos' Gobble d'Goody), or add a light dusting to any other sweet treat, as in Crème de la Crunch Carrot Cupcakes with white chocolate cream cheese frosting. We might as well just call them crack cupcakes, because we want to eat the entire two-dozen batch.
Click through for the too-good-to-keep-at-your-house recipe from GoodyTwos.
Crème de la Crunch Carrot Cupcakes with White Chocolate Cream Cheese Icing
Carrot Cupcakes
What you'll need:
3 sticks, plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ginger
1 tsp salt
4 large eggs, whipped
1 tsp pure vanilla extract
3 cups grated carrots
1 cup chopped pecans
What you'll do:
Preheat convection oven to 300˚F (or 325˚F for a conventional oven).
In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat.
In a medium bowl combine the flour, baking soda, cinnamon, ginger and salt, and mix well.
Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix.
Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts.
Divide the batter into cupcake pan lined with muffin cups, scoop ¼ cup batter into each cup. Bake for 25-30 minutes.
White Chocolate Cream Cheese Icing
What you'll need:
6 oz. white chocolate coarsely chopped
8 oz. cream cheese
4 Tbsp (½ stick) butter
2-½ cups confectioners' sugar, sifted
1 tsp pure vanilla extract
1 cup coarsely chopped GoodyTwos Crème de la Crunch Toffee (You might want to have extra in case you nibble on it all the way through baking, a definitely potential cupcake-making hazard.)
What you'll do:
Place the white chocolate in a small bowl and microwave on low until melted, let the chocolate cool.
In a large bowl, cream together the cream cheese and butter until light and fluffy, add the melted and cooled white chocolate, mix thoroughly.
Add the sugar gradually, beating constantly.
Add the vanilla, and beat for a few more seconds.
When the cupcakes are cool, spread each with frosting and top with chopped Crème de la Crunch toffee.
Then get them to the nearest bake sale, party at your friend's house or your kid's classroom as fast as possible, and limit yourself to keeping just one at home. Otherwise, you could have spontaneous mass cupcake consumption and some massive gym time to log.
This is part two of our Sweet Talk with GoodyTwos' Gabrilson and Barnes. Check out part one to find out more about the pair and their twist on toffee.
