Mars Bar Cupcakes
A few years ago, Glasgow hit the headlines with their ‘deep fried Mars Bar‘. Well, this one is even better. A Mars bar flavoured cupcake. Easy to make and they have that distinctive Mars bar flavour of chocolate and caramel.
In 1932, Forrest Mars, son of American candy maker Frank C. Mars, rented a factory in Slough and with a staff of twelve people, began manufacturing a chocolate bar consisting of nougat and caramel covered in milk chocolate, modelled after his father’s Milky Way bar, which was already popular in the US. Today the basic recipe is unaltered but the size of the bar and the proportions of the main components have changed over the years.
In 2002, the UK Mars bar was reformulated and repackaged. This made it sell for more money. The nougat was made lighter, the chocolate on top became thinner, and the overall weight of the bar was reduced slightly. This was met with outrage from Mars purists, as in a sales pitch to local media in Slough, the change in ingredients was to follow the trend of its sister the Milky Way bar and 5 Star bars. Product designers at The Mars Candy Company in the US put this down to nostalgia over the past hugely popular Starbar, which also contained the same reinvented ‘light whipped nougatine.’ The packaging was also redesigned with a less-bold and a more cursive logo.
The slogan “Pleasure you can’t measure”, was intended to appeal to a more feminine, youthful market. Now, experience the pleasure of eating your Mars bar in the form of a cupcake.
Mars Bar Cupcakes
These are an extremely rich Easter treat, hugely popular with adults and children alike. They are not really cupcakes, but are incredibly easy to make and look great with Easter decorations. It is surprisingly hard to resist eating more than one!
Makes about 10 regular or 30 mini cupcakes
50g unsalted butter, at room temperature
2 tablespoons golden syrup
260g Mars bars, chopped into 1cm square pieces
150g cornflakes
To decorate
1 batch of Chocolate Buttercream Icing
Easter chicks or rabbits or small chocolate eggs
Line a 12-hole muffin tray or three 12-hole mini muffin trays with the appropriate size cupcake cases.
Melt the butter and golden syrup in a saucepan over a very low heat, stirring constantly. Add the chopped Mars bars and keep stirring until just melted. Remove from the heat and gently fold in the cornflakes completely — although don’t mix too forcefully or you will crush the cornflakes.
Press a spoonful of the mix loosely into each cupcake case and leave them to cool and set. When they are completely cool, put a small amount of chocolate buttercream icing in the centre of each cupcake and decorate with an Easter chick or rabbit or a small chocolate egg. Should there be any uneaten, the cupcakes can be stored in an airtight container for about 3 days.
Source: The Primrose Bakery
baking with Bill & Sheila
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