Nougat

Original recipe from Stiff Peaks
Sorry for the weights in grams instead of cups and the like. Get out your kitchen scale. Next time I make this, I'll convert the measures.

Nougat
125g honey
225g glucose syrup
190g caster sugar
50mL water
2 egg whites
1 cup salted peanuts

Prepare a 9x13 inch pan by lining it with plastic wrap and spraying it lightly with oil.

In one saucepan (A), place the honey and 175g of the glucose. In another saucepan (B), combine the sugar, the water and the rest of the glucose (50g).

In a large bowl, beat the egg whites to stiff peaks. While beating the egg whites, put the saucepan A over medium heat, heating the syrup to 130C (265F).

When saucepan A reaches 130C, take it off the heat and move saucepan B onto the burner. Slowly beat the first syrup into the egg whites while saucepan B is cooking. When saucepan B reaches 170C (140F) slowly add it to the eggs too.

Working quickly, fold through your peanuts (or other nougat additions - cranberries, almonds, etc). Transfer the mix into your prepared pan. Smooth out any lumps by spreading the nougat with a greased spatula or a plastic baggie over your hand. Refrigerate the nougat until it is set.

Snickers cupcakes

Oven temp = 350

Dark chocolate cupcakes:
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp vanilla bean paste

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix in water, oil, vinegar, and vanilla until everything is well combined. Fill 24 cupcake cups 1/3 full, place a nougat square in each, and fill to 2/3 full with remaining batter. Bake at 350 deg for about 25 minutes.

Marshmallow frosting:
(also in this post)
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 Tbs light corn syrup
6 large egg whites, room temperature

Combine 1 1/2 cups sugar, water and corn syrup in a small pot and boil until the mixture reaches 230 deg. At the same time, beat the egg whites in a mixing bowl until soft peaks form. After the sugar mixture reaches 230 deg slowly pour it into the egg whites, while mixing. Whisk the mixture until it is cool and stiff peaks have formed. This should be about 7 minutes.

Caramel drizzle:
(also in this post)
1/4 cup sugar
1 1/2 Tbs butter, cut into pieces
2 Tbs heavy cream

In a small saucepan, heat sugar without stirring until it melts and begins to brown. Remove from heat and add butter. Stir to combine butter, then return to the heat and continue to stir until the mixture is smooth. Remove from heat once more to add the heavy cream, and stir until smooth. With each addition of butter or cream, the sugar will bubble violently -- be careful! Drizzle warm caramel over iced cupcakes.

Chocolate honey and peanut cupcakes with honey frosting

Original recipe from Love and Olive Oil
Oven temp = 325

Chocolate honey and peanut cupcakes:
1 1/2 cup milk
2/3 cup canola oil
2/3 cup sugar
2/3 cup honey
2 cups all-purpose flour
2/3 cup cocoa powder
1 1/2teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup roasted peanuts, finely ground (I used salted)

Combine sugar, flour, cocoa powder, baking soda, baking powder, salt and peanuts in a mixing bowl. Slowly add in milk, mixing during addition. Then mix in the oil and honey. Fill 24 cupcake liners and bake at 325 deg for 25-28 minutes, until a toothpick comes out clean.

Honey frosting:
2 large egg whites
3/8 cup sugar
2 tablespoons honey
1/3 cup (5 1/3 Tbs) unsalted butter, room temperature

Whisk together egg whites, sugar, and honey in the top of a double boiler until the mixture is hot and the sugar is dissolved - about 7-10 minutes. Move the egg white mixture to a stand mixer bowl and continue to whisk until cooled. Slowly add the butter, 1 Tbs at a time, mixing well between each addition. Pipe or spread the icing onto the cooled cupcakes.