MINI VANILLA CUPCAKES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes
Time 55m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
- Sift flour, baking powder, and salt into a bowl.
- Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g
MINNIE MOUSE® CUPCAKES
Vanilla Oreo® cupcakes with cream cheese frosting. These were a huge hit with the kids and tasted so good. They were so much better than using a packaged cake mix. The cream cheese frosting went really well with the Oreo®'s. As the birthday cake lady, this is now my go-to cream cheese frosting, and I will never buy a box cake mix again.
Provided by Cathy
Categories Desserts Cakes Cupcake Recipes
Time 1h35m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
- Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
- Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
- Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.
- Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
- Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.
Nutrition Facts : Calories 477 calories, Carbohydrate 72 g, Cholesterol 31 mg, Fat 19.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 8.8 g, Sodium 424.4 mg, Sugar 49.9 g
MINI MOUSSE CUPCAKES
Make and share this Mini Mousse Cupcakes recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 52m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Melt chocolate in a double boiler over medium heat, and let cool slightly.
- In a large bowl, beat eggs and flour.
- Beat in melted chocolate until combined.
- Fill paper-lined mini muffin cups 2/3 full.
- Bake at 325, for 7-10 minutes, until edges are done and centers shake slightly.
- Cool in tin on wire rack for 20 minutes.
- Remove from tin; cool completely.
- Garnish with whipped cream and chocolate shavings.
Nutrition Facts : Calories 1347.1, Fat 72.6, SaturatedFat 41, Cholesterol 603.1, Sodium 368.3, Carbohydrate 135.1, Fiber 7.3, Sugar 101.5, Protein 36.2
MINI MORSEL CUPCAKES
Make and share this Mini Morsel Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 38m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- FOR CUPCAKES: PREHEAT oven to 375º F. Paperline or grease 24 muffin cups.
- COMBINE flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 3/4 cup morsels. Spoon into prepared muffin cups, filling 3/4 full.
- BAKE for 18 to 20 minutes or until tops spring back when lightly pressed. Cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. Frost; sprinkle with remaining morsels.
- FOR FROSTING: MICROWAVE 1 cup morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.
Nutrition Facts : Calories 335.5, Fat 17.1, SaturatedFat 10.3, Cholesterol 66.8, Sodium 179.3, Carbohydrate 44.8, Fiber 1.2, Sugar 33.4, Protein 3.5
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