Baby Ruth Cupcakes Food

BABY RUTH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

BABY RUTH CUPCAKES

Steps:

• Preheat the oven to 350°F
• Line a cupcake tin with paper baking cups.
• Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
• Combine all of the ingredients for the cupcakes, except the candy pieces, into a large bowl and beat until pale. Slowly mix in the candy chunks by hand.
• Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
• While the cupcakes cool, you can assemble your icing. Beat the powdered sugar and butter until icing is formed. Spread on the cooled cupcakes, and top the cupcakes off by sprinkling the remaining candy pieces on top.

CANDY BAR CUPCAKES

Steps:

• 1. FOR ALL CANDY BAR CUPCAKES: Preheat oven to 350. Line 18 muffin cups with cupcake liners. Chop candy; toss 1 tbs all purpose flour. Prepare 1 pkg cake mix with water,eggs or egg whites, and oil, according to package directions. Stir in candy. Divide among liners. Bake 18-20 minutes or until toothpick inserted into centers come out clean. Cool completely. Spread with frosting. Garnish with candy.
• 2. Baby Ruth Cupcakes with Peanut Butter Frosting: Use 20 Baby Ruth Miniatures (from 11oz pkg) and devil's food cake mix. For frosting, on medium high,beat 1 1/2 cup butter (at room temp) until fluffy. On low,beat in 2/3 cup peanut butter. Beat in 5 1/2 cups confectioner's sugar (from 2 16oz pkgs), then 2 tsp vanilla extract and 4-5 tbsp water until fluffy.
• 3. 3 Musketeers Mint Cupcakes with Mint Frosting: Use 15 dark chocolate 3 Musketeers Mint Minis (from 9oz pkg) and devil's food mix. For frosting, on medium high, beat 1 1/2 cup butter until fluffy. On low, beat in 5 1/2 cup confectioner's sugar, then 1/2 tsp peppermint extract and 4-5 tbsp water. Tint with 1/4 tsp Kelly green food coloring. Sprinkle frosted cupcakes with chocolate jimmies.
• 4. Cookies and Creme Cupcakes with Chocolate Frosting: Use 1 1/2 bars Hershey Cookies and Creme candy bars and white cake mix. For frosting, mix 6 cup confectioner's sugar and 1 1/3 cup unsweetened cocoa powder; reserve. On medium high, beat 1 cup butter until fluffy. On low, beat in sugar mixture, then 2/3 cup milk and 2 tsp vanilla extract. Beat in 1/4 cup corn syrup until smooth.
• 5. Almond Joy Cupcakes with Coconut Frosting: Use 20 Almond Joy Miniatures and white cake mix. For frosting, on medium high,beat 1 1/2 cup butter until fluffy. On low, beat in 5 1/2 cup confectioner's sugar, then 2 tsp vanilla extract,1 tsp coconut extract and 4-5 tbsp water. Sprinkle frosted cupcakes with 2 cups sweetened flaked coconut.

BABY RUTH BARS (NO BAKE)

Steps:

• Butter a 9" X 13" baking pan.
• Heat sugars, syrup, and peanut butter in a heavy saucepan.
• Mix until smooth.
• Combine cornflakes, chocolate chips, and peanuts.
• Pour peanut butter mixture over the cornflake mixture and mix well.
• Press into the bottom of the prepared pan.
• Allow to cool before cutting into bars.