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“God knows there’s a lot of monkeys out there” - James XD

Snickers Cupcakes Makes 24 cupcakes

Ingredients:

1 package devil’s food cake mix 1 package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, lightly beaten 1/2 cup warm water 1 1/2 teaspoon of vanilla 30 frozen Snickers Miniatures

Method:

1. Preheat oven to 350 degrees F. 2. Line a cupcake pan with cupcake paper. 3. In a bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water. 4. Evenly divide the batter amongst the cupcake papers. 5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter. 6. Bake for 18-22 minutes. 7. Cool cupcakes on wire rack.

Snickers Frosting

Makes 24 frosted cupcakes

Ingredients:

1 cup unsalted butter, room temperature 1/2 cup shortening 2 teaspoons pure vanilla extract 1 1/2 pounds confectioners sugar 1/3 cup caramel topping, plus more for drizzling 1/4 teaspoon salt 1 1/2 tablespoons unsweetened cocoa powder chopped snickers bars for garnish

Method: 1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, cocoa powder, salt and caramel syrup and combine well. 2. Begin adding in the sugar and mix after each addition. After all of the sugar has been added and mixed thoroughly. 3. Frost the cupcakes and decorate with chopped Snickers bars and a drizzle of caramel syrup.

Red Velvet Cupcakes Makes 24 cupcakes

Ingredients:

2 1/2 cups flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 3 teaspoon cocoa powder 1 1/2 cups oil 1 cup buttermilk, room temperature 2 large eggs 2 tablespoons red food coloring 1 teaspoon white vinegar 1 teaspoon vanilla extract

Method:

1. Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake papers. 2. In a mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 3. In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. 4. Add the dry ingredients to the wet and mix until smooth and creamy. 5. Divide the batter evenly among the cupcake papers. Bake in oven for about 20 to 22 minutes. 6. Remove from oven and cool before frosting

Cream Cheese Frosting

Makes 24 frosted cupcakes

1 pound softened cream cheese 1 cup softened butter 1 1/2 teaspoon vanilla extract 4 cups sifted confectioners sugar a few drops red food coloring 24 peaces of chocolate candy for garnish

Method: 1. In a mixing bowl, beat the cream cheese, food coloring, butter and vanilla together. 2. Add the sugar on low speed, beat until incorporated. Mix until very light and fluffy. 3. Frost the cupcakes and decorate with chocolate candy.

Anonymous asked: How old am I?

Umm probably 4 -.-