I love to buy holiday candy to keep around my apartment. The problem is no one really eats it. We have a little the first day or so then don’t touch it again.
So instead of throwing out perfectly good candy corn I figured I’d find a new way to use it.
Why not melt it down and make a tasty frosting?
Let me tell you, this is DELICIOUS.
- Left over candy corn
- 4 tablespoons butter
- 1 teaspoon vanilla
- 2cups confection sugar
Start by melting down about 1/2 a bag of candy corn (from my candy jar is was about 4 good handfuls) with a cup of milk in a medium sauce pan. Stir frequently to try to breakdown the pieces of candy. I’m positive you will have little chunks in there no matter what.
Once candy corn is mostly/completely dissolved transfer into a mixing bowl. Allow to cool to room temperature. Use a hand mixer to beat in the butter, vanilla and confection sugar.
Ta-DA! Candy corn buttercream
I lost the cord to my camera so this will have to be with only my few phone pictures I took until I replace or uncover that darn cord!
My dad sent me a box of goodies the other day and an all time favorite was in there: Nutter Butter Bites! Although I love the cookies themselves, I was in the mood for cake and I haven’t played with “filling” cupcakes yet so why not give this a shot? Glad I took the chance because this experiment was SO worth it.
I used homemade yellow cake batter but you can use a box if preferred.
- 3/4 cups butter or margarine, softened
- 1 1/4 cups sugar
- 1 1/2 teaspoon vanilla
- 3 eggs
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon of salt
- 1 cup milk
- 1 bag of Nutter Butter Bites
- Creamy peanut butter
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 2 1/4 cup of confection sugar
- 3 teaspoons of milk, or as needed
Line cupcake pan. Pre-heat the oven to 350 degrees.
Beat butter and sugar together until fluffy, then add in eggs and vanilla. Slowly mix in dry ingredients: flour, baking powder and salt, adding some of the milk with each ingredient.
I used a mini-cupcake pan so I spooned in less than a full teaspoon of batter to each cup. You just want a light base before placing the Nutter Butter Bite on top. Then over the cookie I dropped about 1/4 of a teaspoon of creamy peanut butter.
Spoon a teaspoon, or so, of batter over the peanut butter and cookie to cover them. The cups should still be only 3/4 full.
I also tried this in a regular cupcake pan. Line the cup with 1 tablespoon of batter, then place 2-3 Bites or 1/2 of regular Nutter Butter. Top cookies with about 1/2 teaspoon of peanut butter. Finally, spoon another tablespoon or more of batter over to fill to 3/4.
Bake for 10-12 minutes or until the edges are golden. Regular size about 18-22 minutes.
Frosting: Mixed together peanut butter, powder sugar, and soften butter. Add in milk as needed to get the consistency you prefer.
Get a glass of milk and enjoy!