When it comes to M&M’s, Australia sweet enthusiasts never tire of this delicious chocolatey treat. However, when you place your bulk M&Ms order, you may wonder how you can make use of your candy in the most creative way. Fortunately, these M&M cupcakes are not only easy and simple to make but look and taste fantastic. The rainbow effect cake is a wonderful surprise when you bite into the cupcake, and you can complement this by decorating the top of the frosting with a sprinkle of M&Ms.
Ingredients: To make a batch of these amazing cupcakes, you will need 225 grams of flour, 225 grams of caster sugar, 225 grams of softened unsalted butter, 1 teaspoon of baking powder and four eggs. You will also need 75 ml of coconut, vegetable or canola oil, 150 ml of sour cream, 150 ml of buttermilk, 1 teaspoon of vanilla extract and 75 grams of M&Ms.
Method: Preheat your oven to 180 degrees and line your cupcake pan. You will have the choice of making jumbo or mini cupcakes, so prepare your tin accordingly.
Combine the liquid ingredients and eggs in a large jug and blend until the mixture is well combined.
Cream the butter and sugar until the mixture is fluffy and light. Alternatively fold in the flour and baking powder with the liquid mixture. Do not overmix the batter, the mixture should be smooth and well combined, but the odd lump will not be a problem. Gently fold the bulk M&Ms into the mixture and don’t worry if the colours start to run.
Spoon the mixture into the cupcake liners. Fill them up to 3/4s to avoid the cupcake overflowing in the oven. Bake them for between ten and twenty minutes depending on whether they are large or small. Err on the side of caution and check that a skewer comes out clean from the centre of one cupcake. Allow the cupcakes to cool fully on a wire rack before you attempt any decoration.
Decorating: To decorate these delicious cupcakes you can either use a basic chocolate ganache or this wonderful whipped buttercream. All you need is 275 grams of icing sugar, 1 tablespoon of lemon juice, a pinch of salt, 1 teaspoon of vanilla extract, 225 grams of softened unsalted butter, 125 grams of chocolate chips. You will also need extra M&M’s for garnishing. Heat the chocolate chips in a heatproof bowl set over a pan of boiling water. Alternatively, you can microwave the chocolate for thirty seconds until melted and smooth.
In the meantime, whisk the sugar and butter until the mixture is light and fluffy. Add the vanilla extract, cream and melted chocolate to the butter and sugar and whip until it’s fully incorporated. Add in a little lemon juice and salt to taste. Whip the mixture until it looks fluffy and light.
The frosting should be thick enough to pipe it onto the top of the cupcakes. You can use a fluted nozzle or simply spread it using a palette knife. Garnish the top of the frosting with a sprinkle of M&Ms.
If you are in need of a great deal on M&M’s, Australia sweet enthusiasts should speak to us. We can offer some fantastic deals on bulk M&Ms orders, and our team are ready to assist you with any queries.