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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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BUTTERFINGER CANDY BAR CUPCAKE
Makes 12
50g cocoa powder
175g all-purpose flour
½ tsp salt
½ tsp bicarbonate of soda
225g caster sugar
175g unsalted butter, softened
2 large eggs, at room temperature
1 tsp vanilla extract
175ml milk
5 chopped Butterfinger candy bars
Frosting
1 batch vanilla buttercream frosting
2 drops orange food gel
2 tbsp smooth or crunchy peanut butter
1 crushed Butterfinger candy bar
