#Buttercup candy free#

If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. A note about cupcake liners: Use 2-by-1 1/4-inch (which hold about 1 1/2 ounces) or 1-inch (hold about 3/4-ounce) for this recipe.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. If your cupcake liners are thin, use a double layer for each candy so the sides don't collapse or become wonky when filled.

White chocolate chips don't work as well as using chopped white chocolate bars (solid white chocolate contains cocoa butter, as opposed to the oil that chips contain). The white chocolate is not firm enough otherwise. If you use white chocolate, you must freeze and serve the candies frozen. (If using white chocolate, store finished treats in the freezer.) Keep refrigerated and wrapped in plastic if serving the next day. Add the powdered sugar, cream, vanilla extract, salt, and 1/4 teaspoon mint extract.

#Buttercup candy free#

(Alternatively, you can use a hand mixer.) Beat the butter on medium speed until it is smooth and free of lumps. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. Put the butter in the bowl of a stand mixer fitted with the paddle attachment. Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate for at least 1 hour and up to 12 hours. Tap the tray on the counter a few times to help flatten the layers. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Make the 'butter' layer: Drain the excess oil off the top of the sunflower butter. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up.

(This should use half of the melted chocolate. Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges.