Kitkat is a favorite of many. It is one of those recipes that is so popular that you can find it in virtually any grocery store. I love it because I think it makes me feel good knowing my favorite flavor is in there, too. Every now and then I find myself wishing I had some of this flavor in my cupboards. Well, this is an incredibly easy and quick recipe that can be done in a matter of seconds.
You can make any flavor out of this recipe. There are just several steps that you must do to get the flavor you desire. In my opinion, the best part of this recipe is the fact that you can make it in advance. You only need to make the cup of cup cake you want to use for a week or so and refrigerate it. Then when you need it, you do not have to make it.
So what are you waiting for? The next time you break for lunch, take a few minutes to get dinner ready. As soon as you open the fridge, make this cup of cup cake and forget about it.
This might be the biggest recipe on this page. There are so many steps that it begs me to ask, “What is the correct way to do this?” Well, it really doesn’t matter. The important part is the same steps. It’s just the way that you do it that matters.
Kitkat and cake are two things that I’ve been dying to share with you all. I’ve been thinking about it for months and I’m sure this is what will get me to it. It’s my birthday, my mother-in-law is coming to visit, and I really want to make it. So I wanted to start small and share a few recipes that I know will work well together.
To start with, this should be the easiest way to make them. You could also just double-bag them and freeze them as a snack pack or something. But I would actually love to make them in a little glass jar to keep them in longer.
The key to making these cake pops are the two main ingredients: butter and coconut oil. Butter is the key, because it is just so simple to make a simple, delicious, frosting-like batter without adding a lot of ingredients at the beginning. Once you have it, you can really get to work on making the cake. And the coconut oil adds a nice flavor and texture to the whole thing.
I’ve seen a lot of the videos that show these cake pops and they’re all very impressive. But the trick to making them is to not have them super, super heavy. You can cook up the cake with an egg and water mixture and a big spoon, but when you make the cake pops you have to be really careful because the two big ingredients are going to get toasty in the frying pan.
If you have a small cuppa, you can also make the coconut oil cake pops. Just pour the oil into a small bowl and whisk until it is smooth. Then pour it into a baking pan and freeze for 30 minutes or so. You can thaw the cake in the fridge overnight.
In the real world, when people call a cake “coconut oil cake,” they are referring to something that has been baked in a deep-fat fryer. But in kitkatland, the same cake can be used as a sort of cake pops in the same way ice cream is in real life, and so we all know what kitkatcakes are, but I guess we can’t get mad because we still call them mmm cake.