MINI CUPCAKE BUFFET
Steps:
- Cook's Note: If you only have 1 mini cupcake tin, it is recommended that you mix up one batch of batter at a time and bake it off individually before mixing the next batter.
- Preheat the oven to 350 degrees F. Line 3 (24-cup) mini cupcake tins with paper liners.
- Evenly divide the cake mix into 3 medium bowls. In each bowl, add 1 egg white, 3 tablespoons oil, and 1/3 cup of one of the juices. Mix each for 2 minutes until the batter is well incorporated. Scoop the batter into muffin cups using a mini ice cream scoop or tablespoon measure, filling each a little more than half full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 12 minutes. Remove from the oven. When cool enough to handle, place the cupcakes on a wire rack to cool completely.
- In a medium bowl, beat together the butter with the softened cream cheese until combined. Slowly add in the powdered sugar until completely incorporated. Evenly divide the frosting between 3 bowls. Add the remaining 1 tablespoon of one of the juices to each and mix until well combined. Add a couple drops red food coloring to the cherry flavored, a couple drops blue food coloring to the blueberry flavored, and a couple drops yellow food coloring to the pineapple flavored. Mix until well combined
- Place each icing into a resealable bag and snip off 1/4- inch from the bottom corners of each bag. Pipe each flavored frosting atop its corresponding cupcake. If the frosting becomes too soft, chill in the refrigerator until it firms up enough for piping. Garnish the top of each cupcake with its corresponding garnish.
MAGIC FRUIT-AND-VEGGIE CUPCAKES
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 44m
Yield 24 mini cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
- Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended.
- Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
FRUITY MINI CUPCAKES
I made these cupcakes for Easter and they were a great success. They're easy and festive. I separated the mix into 3 bowls and added a different flavor of drink mix to each bowl - about a tablespoon to each bowl. I used grape, cherry, and orange. Frost however you like and decorate with sprinkles, colored sugar, etc.
Provided by Shelley Schade
Categories Holiday Cupcakes
Time 35m
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 48 mini muffin cups with mini paper liners.
- Beat cake mix, water, vegetable oil, and eggs together until batter is smooth.
- Mix in drink mix powder until batter is smooth and evenly colored. If you are using different flavors of drink mix, divide batter into separate bowls to combine.
- Fill the prepared mini muffin cups about 2/3 full of batter.
- Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean.
- Allow mini cupcakes to cool before decorating.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 8.3 g, Cholesterol 11.6 mg, Fat 3 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 80.2 mg, Sugar 5.8 g
FRUITY MINI CUPCAKES
I made these cupcakes for Easter and they were a great success. They're easy and festive. I separated the mix into 3 bowls and added a different flavor of drink mix to each bowl - about a tablespoon to each bowl. I used grape, cherry, and orange. Frost however you like and decorate with sprinkles, colored sugar, etc.
Provided by Shelley Schade
Categories Holiday Cupcakes
Time 35m
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 48 mini muffin cups with mini paper liners.
- Beat cake mix, water, vegetable oil, and eggs together until batter is smooth.
- Mix in drink mix powder until batter is smooth and evenly colored. If you are using different flavors of drink mix, divide batter into separate bowls to combine.
- Fill the prepared mini muffin cups about 2/3 full of batter.
- Bake in the preheated oven until the cupcakes are set in the middle, about 15 minutes. A toothpick inserted into the center of a cupcake should come out clean.
- Allow mini cupcakes to cool before decorating.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 8.3 g, Cholesterol 11.6 mg, Fat 3 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 80.2 mg, Sugar 5.8 g
FRUITY PEBBLES CUPCAKES
Make and share this Fruity Pebbles Cupcakes recipe from Food.com.
Provided by chef FIFI
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Lightly grease muffin pans (24).
- Butter a 4 quart microwavable bowl on place in the microwave on high for 45 seconds or until melted (microwave times vary).
- Place marshmallows in the melted butter and mix to ensure they are coated with the butter.
- Place it in the microwave again for 45 seconds, take out and stir.
- Then return to microwave and allow to cook for another 30 seconds or until melted.
- Combine cereal to melted mixture and mix well to coat.
- Firmly pack the cereal mixture into the muffin pans to form cupcakes.
- Let cool.
- Remove from pan and decorate as desired.
- Enjoy!
- **DecoratingTip: Divide frosting up and add different food coloring to each portion to make it even more colorful**.
Nutrition Facts : Calories 127.2, Fat 4, SaturatedFat 0.8, Sodium 55.9, Carbohydrate 23, Sugar 19.1, Protein 0.2
MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
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