Bounty Vanilla Cupcakes

Seriously you guys πŸ˜‹πŸ˜‹ These cupcakes are one of those treats that will surprise you πŸ˜‰ I mean you don’t think you know what your going to taste until you take that first bite! Ohh man are they scrumptious! πŸ™‚

You would think that Bounty chocolates pair best with chocolate but damn these vanilla versions are good!

I mean just look at this super luscious and thick frosting πŸ˜‰

I had tons of fun making these. I chopped up some Bounty bars and added them to the batter which just happens to be my favourite buttery vanilla cupcake batter.

Then I frosted them with my favourite cream cheese frosting, I don’t know there’s just something about Bountys and cream cheese frosting!!, and topped with more Bounty pieces. They were devoured instantly! πŸ˜‰

Definitely one of my all time favourite cupcakes! Try them for yourselves and see how delicious they are πŸ™‚ πŸ™‚

Bounty Vanilla Cupcakes

Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (155gms) + 2 tablespoons flour
  • 1 tablespoons corn flour
  • 1 1/2 teaspoons baking powder
  • 1/4 heaping teaspoon salt
  • 3/4 cups (150gms) sugar
  • 1/2 cup (100gms) softened butter cut into pieces
  • 2 large eggs
  • 1 tablespoon oil
  • 2 teaspoons vanilla extract
  • 1/2 cup (120gms) sour cream 
  • 2 regular sized Bounty bars (4 pieces all together) chopped

Cream Cheese frosting

  • 1/2 cup (100gms) butter
  • 6oz (3/4 cup) brick style cream cheese, cold
  • 3/4 – 1 cup icing sugar
  • 1/4 – 1/2 teaspoon vanilla extract

Method

  1. Preheat oven to 180C. Line a muffin tray with cupcake cups. 
  2. In a large bowl, whisk together flour, baking powder, cornflour, salt and sugar until well combined.
  3. Add the chopped butter and mix until all the flour is moistened and mixture resembles coarse sand. 
  4. Add in eggs one at a time whisking well between each addition. Whisk in oil and mix until batter is smooth. 
  5. Add in sour cream and vanilla and whisk until batter is smooth, creamy and fluffy. Fold in the chopped Bounty chocolate bars.
  6. Divide batter between cupcake cups and bake until cooked through, 15 – 20 minutes. Cool on a wire rack before frosting. 

For the frosting

  1. Whisk butter and cream cheese until combined and fluffy.
  2. Add in icing sugar, whisking in some whipping cream if needed until desired consistency is reached.
  3. Whisk in vanilla and salt to taste.

Frost cupcakes and top with more chopped Bounty bars.

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