Grab the RECIPE here: <br /><br />-<br /><br />FOLLOW ME HERE:<br />Instagram: <br />Facebook: <br />Pinterest: <br />Twitter: <br /><br />HELPFUL LINKS:<br />To convert grams into US cups, please follow this link: <br />To convert grams into metric cups, please follow this link: <br /><br />About The Scran Line<br />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.<br /><br />-<br /><br />BUTTERFINGER CANDY BAR CUPCAKE<br /><br />Makes 12<br /><br />50g cocoa powder<br />175g all-purpose flour<br />½ tsp salt<br />½ tsp bicarbonate of soda<br />225g caster sugar<br />175g unsalted butter, softened<br />2 large eggs, at room temperature<br />1 tsp vanilla extract<br />175ml milk<br />5 chopped Butterfinger candy bars<br /><br />Frosting<br />1 batch vanilla buttercream frosting<br />2 drops orange food gel<br />2 tbsp smooth or crunchy peanut butter<br />1 crushed Butterfinger candy bar
