Bisquick Cupcakes Recipe 375 Food

SUPER-EASY CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups.
• Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full.
• Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.

PASTEL ANGEL FOOD CUPCAKES

Steps:

• Move oven rack to lowest position. Heat oven to 375°F. Place paper baking cup in each of 26 regular-size muffin cups.
• In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.
• Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.
• Divide batter among 3 bowls. Carefully fold a few drops yellow food color into 1 bowl until desired shade. Repeat with red and green food color and remaining batter. In each muffin cup, spoon 2 tablespoons of each color batter next to each other; using knife, make "S" motion through batters to swirl.
• Bake 5 to 20 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Remove from pan to cooling racks to cool.
• Use one can of Betty Crocker™ Whipped Fluffy White Frosting- and mix with 4 drops of red food color. Frost cupcakes.

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
• In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

BISQUICK CUPCAKES RECIPE - (3.7/5)

Steps:

• Mix all ingredients together. Pour into lined cupcake tin. Bake at 400 for 20 minutes.

BISQUICK COFFEE CAKE

Steps:

• Preheat oven to 400 degrees.
• Grease a deep pie plate, 8"x8" square pan, or 9"x9" square pan.
• Mix dough ingredients and put in baking dish.
• Mix topping ingredients with a fork or pastry mixer until crumbly.
• Spread topping mix over dough and drag a butter knife across like you were making a tic-tac-toe board several times.
• Bake for 25 minutes.

ORIGINAL BISQUICK BAKING MIX COPYCAT

Steps:

• Whisk dry ingredients together. Mix well.
• Using an electric mixer, slowly stir in canola oil.
• Mix until all lumps are gone and mixture is a uniform texture, about 1 minute.
• Store in an airtight container.