MINI EGG CUPCAKES
White cupcakes with a chocolate egg in the center, thick, colorful icing, and topped with a chocolate mini egg!!! Great Easter treat!!
Provided by Keara Marshall
Categories Desserts Cakes Yellow Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 cupcake cups with paper liners. In a bowl, whisk together the flour and baking powder.
- In a mixing bowl, beat the white sugar with 1/2 cup butter until thoroughly mixed, then beat in the eggs, one at a time, incorporating each egg before adding the next. Stir in 2 teaspoons of vanilla extract. Stir the flour mixture into the egg mixture, followed by the milk, mixing to make a smooth batter. Fill each lined cupcake cup about 2/3 full of batter, and push a frozen solid chocolate egg into the batter in the center of each cupcake so a tiny bit of the egg sticks out.
- Bake cupcakes in the preheated oven until the tops are lightly browned and the cakes spring back when pushed with a finger, 20 to 25 minutes. Allow cupcakes to cool completely.
- In a bowl, beat 1/2 cup of butter with confectioners' sugar and 1/2 teaspoon of vanilla extract; add 1 tablespoon of milk, a teaspoon at a time, until the frosting is smooth. Beat in your choice of food color to desired shade, and spread frosting on each cupcake. Top each cupcake with a candy-coated mini egg for decoration.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 57.5 g, Cholesterol 76.3 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 12.7 g, Sodium 208.1 mg, Sugar 44.7 g
EGG CUPCAKES
Sunday morning breakfast treat.
Provided by Mrs. K
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
- Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
- Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
- Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
- Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 2.1 g, Cholesterol 249.2 mg, Fat 22.9 g, Protein 23.1 g, SaturatedFat 10.3 g, Sodium 987.7 mg, Sugar 1.3 g
CLASSIC VANILLA CUPCAKES
Cupcakes are the perfect way to celebrate any occasion, be it a birthday, graduation or even just a rainy day.
Categories Desserts & Sweets
Time 35m
Yield Serves: 12
Number Of Ingredients 13
Steps:
- Cupcakes
- Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
- With mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions.
- Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.
- Frosting
- Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, cream, vanilla and salt until smooth, adding up to 2 tbsp (30 mL) more cream if needed. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
- Add frosting to piping bag fitted with round tip; pipe over cupcakes. Alternatively, spoon frosting into resealable bag and clip off one corner to pipe over cupcakes, or spoon onto cupcakes.
Nutrition Facts :
CHICK AND EGG CUPCAKE
Provided by Food Network Kitchen
Categories dessert
Time 27m
Yield 1 cupcake
Number Of Ingredients 26
Steps:
- Frost a cupcake with fluff frosting. Press a circle of coconut grass on top. Nestle the malted eggs on top of the grass. Gently press the peep onto the center of the grass. Cut the white Airhead into a 1/2 oval shape; trim one side so it has a cracked egg jagged edge. Place egg next to chick.
- Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.
- Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.
- Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.
- Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.
- Whisk the milk and vanilla extract together in a small bowl.
- Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available.
- Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer.
- Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days.
MINI EGG CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup mini-muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the lemon zest. Beat in the whole egg, then the yolk, beating well after each addition; beat in the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat on medium speed until combined.
- Divide the batter among the mini-muffin cups, filling them two-thirds of the way. Bake until the cupcakes are golden and the tops spring back when pressed, about 15 minutes. Transfer to a rack and let cool 10 minutes, then remove the cupcakes to the rack to cool completely.
- Meanwhile, make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and beat on medium-high speed until creamy, about 3 minutes. Add the milk and beat until fluffy, about 1 more minute.
- Divide the frosting among 3 small bowls. Tint one yellow, one pink and one blue with food coloring. Drop alternating spoonfuls of the frosting into a pastry bag fitted with a 1/2-inch round tip. Pipe the frosting in a swirl onto the cupcakes. Serve in a clean egg carton.
LEMON MERINGUE CUPCAKES
Steps:
- Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
- Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
- Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
- In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
- Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.
CUPCAKE RECIPE
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
EGG CUPCAKES (PALEO & LOW CARB FRIENDLY)
Who doesn't want cupcakes for breakfast? Really, if you had the option and you knew you wouldn't end up on a sugar rushed carb crashed stomach turned bathroom fest, wouldn't you go for it? I suggest making these on the weekend so you have breakfast ready for at least the first few mornings of your busy week. The ingredients are versatile so get creative but here's one of my favorite combos.These are great to take on the go and I like mine with some sliced avocado and green salsa.
Provided by Stacie Lora
Categories Breakfast
Time 40m
Yield 18 cubcakes, 18-20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 and grease with olive oil two muffin pans.
- Whisk all your eggs in a big bowl.
- In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck...).
- Add this mixture to your eggs.
- Throw your spinach into the processor and finely chop and also add to your eggs.
- Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you'll be able to make 18-20 cupcakes).
- Bake for 20-25 minutes or until the eggs are set in the middle.
Nutrition Facts : Calories 59.8, Fat 3.9, SaturatedFat 1.2, Cholesterol 120.4, Sodium 105.4, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 4.9
VANILLA CUPCAKES
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium
BACON AND EGG CUPS
This is a simple recipe that my husband makes for us a lot for breakfast. Just takes one pan and you have bacon and eggs! This recipe easily adapts to how many you want to make, just use more muffin/cupcake pans! Now if you like to have your bacon crispy, this will not be for you. The bacon gets done but not crispy! The bacon flavors the egg, which is much like a poached or boiled egg. The servings are based on two bacon and egg cups per person. Hope you enjoy!
Provided by Bobtail
Categories Breakfast
Time 25m
Yield 2 each, 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Pre- Cook Bacon for 5-10 minutes.
- Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
- Crack one egg into each hole.
- Sprinkle with salt and pepper and cheese if desired.
- Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
- These bacon and egg cups should pop right out of the pan.
Nutrition Facts : Calories 216.3, Fat 16.7, SaturatedFat 5.5, Cholesterol 382.9, Sodium 275.3, Carbohydrate 0.8, Sugar 0.4, Protein 14.4
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
More about "egg cupcakes food"
EGG CUPCAKES - CHIAPPAS SISTERS
From thechiappas.com
Servings 4-6Total Time 25 mins
- LINE your muffin tray with 6 silicone moulds. If you don’t have silicone moulds you can grease your muffin tray with some oil, but the cup cakes will be more difficult to get out
CREME EGG CUPCAKES | SNACK RECIPES | GOODTOKNOW
From goodto.com
EGG IN CUPCAKE PAN - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
5 TIPS FOR THE BEST EVER CREME EGG CUPCAKES (WITH RECIPE)
From tamingtwins.com
EGG CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
EASY EGG FREE BUDGET CUPCAKES | FUSS FREE FLAVOURS
From fussfreeflavours.com
EGG FREE CUPCAKES - EASY ALLERGEN FRIENDLY CUPCAKE RECIPE
From chelsweets.com
EASTER EGG CHOCOLATE CUPCAKES RECIPE | EASY EASTER DESSERT ...
From lifeloveandsugar.com
10 BEST BREAKFAST CUPCAKES EGGS RECIPES - YUMMLY
From yummly.com
MINI EGG CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
CREME EGG CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
EASTER CUPCAKE RECIPE - COOKIST.COM
From cookist.com
12 EASY WAYS TO MAKE CUPCAKES WITHOUT EGGS (USING ...
From bakingkneads.com
MINI EGG CUPCAKES | DESSERT RECIPES | GOODTOKNOW
From goodto.com
41 EASY EASTER CUPCAKES - CUTE CUPCAKE IDEAS & RECIPES
From blog.wilton.com
SPECKLED EASTER EGG CUPCAKES - GOOD HOUSEKEEPING
From goodhousekeeping.com
CADBURY CREME EGG CUPCAKES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
POACHED EGGS IN CUPCAKE PAN - THERESCIPES.INFO
From therecipes.info
26 BEST CUTE EASTER CUPCAKE IDEAS - EASY EASTER CUPCAKE ...
From countryliving.com
EASTER CUPCAKES - MYINCREDIBLERECIPES.COM
From myincrediblerecipes.com
EASY EGGLESS VANILLA CUPCAKES | EGGLESS COOKING
From egglesscooking.com
MINI EGG EASTER CUPCAKES - MY KITCHEN LOVE
From mykitchenlove.com
BREAKFAST EGG MUFFINS 3 WAYS (MEAL PREP) - CAFE DELITES
From cafedelites.com
10 BEST ONE EGG CUPCAKES RECIPES - YUMMLY
From yummly.com
EGGLESS CAKE RECIPES | EGGLESS CUPCAKE RECIPES | EGGLESS ...
From egglesscooking.com
EGG-FREE CHOCOLATE CUPCAKES | FOODTALK
From foodtalkdaily.com
ROBIN EGG CUPCAKES - NUTMEG NANNY
From nutmegnanny.com
41 CUTE EASTER CUPCAKES - EASY EASTER CUPCAKE IDEAS
From delish.com
EASTER EGG CUPCAKES RECIPE - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
EASTER EGG CUPCAKES - THE COUNTRY COOK
From thecountrycook.net
CRèME EGG CUPCAKES RECIPE - OLIVEMAGAZINE.COM
From olivemagazine.com
SUNDRIED TOMATO AND SAUSAGE EGG CUPCAKES | FOOD RENEGADE
From foodrenegade.com
CADBURY EGG EASTER CUPCAKES! - PIZZAZZERIE
From pizzazzerie.com
ROBIN EGG SPECKLED CUPCAKES - FARM FLAVOR RECIPE
From farmflavor.com
ROBIN'S EGG EASTER CUPCAKES - HOUSE OF NASH EATS - A FOOD ...
From houseofnasheats.com
EGG SUBSTITUTE FOR CUPCAKES - BLOGCHEF.NET
From blogchef.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love