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Confetti Candy (aka M&M) Cupcakes with Fudge Frosting

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes

Ingredients

  • cups All purpose Flour
  • 2 tbsp Cornstarch
  • ¾ tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Soy Milk
  • 1 tsp Apple cider Vinegar
  • cup Canola Oil
  • ¾ cup Sugar
  • 2 tsp Vanilla extract
  • ½ cup Chocolate covered candy - chopped (I used M&Ms)

For the Fudge Frosting:

  • ½ cup Sugar
  • 3 tbsp Cocoa Unsweetened powder
  • ¼ cup Milk
  • 2 tbsp Butter
  • 1 tbsp Corn syrup Light
  • ½ tsp Vanilla
  • ½ cup~1cup sugar Confectioners

Instructions

  • Make the Cupcakes: Preheat oven to 350°F and line muffin pan with cupcake liners.
  • Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
  • Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
  • Fill cupcake liners ⅔rds of the way full. Sprinkle the chopped candy on the batter and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer to a cooling rack and let them cool completely before frosting.
  • Make the Frosting: In a small saucepan, combine sugar, cocoa, milk, butter and corn syrup. Bring this mixture to a boil on medium flame, stirring constantly. Heat for 3 minutes. Remove from heat and stir in vanilla and add enough confectioner's sugar to make a spreadable frosting.
  • Frost the cupcakes and garnish with some m&m's.

Notes

 
 
Linking this to the Bake-a-thon 2013 and sending them over to Valli's Cakes Mela.
 
 
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