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Twizzler Pull 'n' Peel Lattice Cupcakes
Twizzler Pull n Peel Lattice Cupcakes PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

We highly encourage playing with your food and this recipe will let you do just that. Pull apart strands of TWIZZLERS Pull ’n’ Peel as the smell of classic vanilla cupcakes fills the room.

Makes 12 cupcakes

Cupcakes

1 stick unsalted butter, at room temperature

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1¾ cups all-purpose flour

1¼ teaspoons baking powder

¼ teaspoon salt

½ cup whole milk, at room temperature

 

Frosting

2 sticks unsalted butter, at room temperature

6 cups confectioners’ sugar

1 teaspoon pure vanilla extract

 

Candy Lattice

One 14-ounce bag TWIZZLERS Pull ’n’ Peel, strands separated

1. Preheat the oven to 350°F. Line 12 cups of a muffin pan with cupcake liners.

2. Make the cupcakes: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the sugar until light and fluffy, 4 to 5 minutes. Add the eggs gradually and mix to combine. Beat in the vanilla extract.

3. Add the flour, baking powder and salt, and mix to combine. Add the milk gradually, and mix to combine.

4. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted into the center of a cupcake comes out clean, 22 to 25 minutes. Cool completely.

5. While the cupcakes cool, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners’ sugar until light and fluffy, 4 to 5 minutes. Add the vanilla extract and mix to combine.

6. Frost each cupcake with 3 to 4 heaping tablespoons of frosting and spread into an even layer.

7. Make the lattice tops: Separate the segments of the Twizzlers Pull ’n’ Peel into individual strands. Working one cupcake at a time, place 5 or 6 strips vertically side by side on top of the cupcake, trimming away the excess at the edge of the cupcake.

8. Starting with the leftmost strip, lift every other candy strip and fold it back onto itself, folding about halfway. Lay another strip horizontally across the vertical strips you didn’t touch so it lines up against the folds of the folded strips. Bring each folded strip back up over the horizontal strip. Repeat the process, this time starting with the second strip from the left and lifting every other one. Continue until you’ve covered the cupcake with the lattice pattern. Repeat on the other cupcakes.

9. Serve the cupcakes immediately, or store in an airtight container for up to four days until ready to serve.

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