Skip to Content

Make Mouthwatering Morsels For Mom

May means Mother’s Day, and the way to this mother’s heart is through chocolate!  As much as I love chocolate, though, I’m not a huge fan of chocolate cake. But give me some vanilla cupcakes with chocolate accents, and now we’re talking!  I found this Chocolate Chip Cupcake tasty treat that can easily be adapted in all kinds of fun ways to make moms’ mouths’ water.

Instead of chocolate chips, substitute Snocaps! (non-pareils) You’ll still get that bittersweet bite, but with an added sweet surge from the white candy micro-beads as well.

Or, how about some sweet Sixlets, in any color of the rainbow? Take it one step further and add a splash of your mom’s favorite color with food coloring to your batter and/or icing. Imagine pale pink cupcakes with pink Sixlets in the cupcake as well as in [or on top of] the frosting.

You will need: (for an easy alternative, see below *)

> 3 1/4 cup sifted cake flour (not self-rising)

> 1 1/2 tablespoon baking powder

> 1/4 teaspoon salt

> 7 ounce (1 3/4 sticks) unsalted butter, softened

> 1 3/4 cup sugar

> 1 cup + 2 tablespoons milk

> 1 tablespoon pure vanilla extract

> 5 large egg whites, room temperature

> 2 cup semisweet chocolate chips (Or, use nonpareils or Sixlets)

> Chocolate Chip Icing (Or, use basic vanilla or buttercream icing, and mix in Sixlets or crushed non-pareils in place of chocolate chips)


> Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl and set aside.

> Cream butter and sugar with a mixer until light and fluffy. Reduce speed to low. In a separate bowl, mix milk and vanilla together. Add dry ingredients to butter mixture in three additions, alternating with milk mixture, and ending with dry ingredients.

> Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips, Sixlets, or crushed non-pareils. Divide batter among muffin cups, filling each 2/3 full.

> Bake cupcakes 22 minutes or until toothpick test comes out clean. After cooling, frost with icing.  For best results, keep cupcakes in refrigerator until a few minutes before serving.

* If you are in a hurry, hate to bake, and/or are working with children on the project, use a simple white cake boxed cake mix, but add in the non-pareils or Sixlets (and the food coloring, if you choose), and follow the baking directions on the box for cupcakes.

You can follow any responses to this entry through the RSS 2.0 feed.

Both comments and pings are currently closed.

Comments are closed.

Store Info
Blair Candy Blog Blair Candy Blog Blair Candy Blog Home Contact Us About Us Shop Online