Mickey And Minnie Cupcakes Food

MICKEY AND MINNIE CUPCAKES

Steps:

• Preheat the oven to 350° F. Line muffin tin(s) with red and pink cupcake wrappers.
• Combine cake mix, eggs, buttermilk, and vegetable in an electric mixer. Mix for 2 minutes on medium speed. Use an ice cream scoop to distribute cake mix evenly amongst the 24 cupcake liners, about 2/3 full. Bake 15-17 minutes, or until toothpick inserted comes out clean. Carefully remove from pans and place on a wire rack to cool.
• Pull mini Oreos apart to make two separate cookies. Use a butter knife to scrape the cream off the cookies; set aside.
• Use a hot glue gun to carefully glue two buttons on the front of each red cupcake.
• Affix a frosting bag with 1M star tip. Add frosting and pipe onto each cupcake. Top with two mini Oreo halves to make the ears then top pink cupcakes with a pink printable bow. Serve and enjoy!

MICKEY MOUSE CUPCAKES

Steps:

• Bake a batch of chocolate cupcakes in red cupcake liners.
• Make 1-2 batches of our Best Buttercream Frosting depending on the number of cupcakes you are making. 1 batch will be enough for 12 cupcakes.
• Twist open the Mini Oreos and remove the Oreo filling.
• With the decorating bag and a 1M tip, make four swirls of frosting the last one should end with an upward flourish so that the swirl ends in a peak at the top.. You can find a video of how Frost a Cupcake right here.
• Nestle two Mini Oreo cookie wafers into the frosting for the Mickey Ears.
• Use glue dots to affix to white dots on the red cupcake liner for Mickey's buttons.

MICKEY AND MINNIE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 more minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until just combined.
• Divide the batter among the muffin cups. Bake until the tops spring back when gently pressed, 20 to 25 minutes. Transfer the cupcakes to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Meanwhile, make the bows: Line a baking sheet with parchment paper. Put the red candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Transfer to a resealable plastic bag and snip a small corner. Pipe 2 1/2-inch bows onto the parchment (make a few extra bows in case some break). Put the white candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool slightly. Transfer to another resealable plastic bag and snip a small corner. Pipe white dots on the bows; let set, 15 to 20 minutes.
• Make the topping: Finely grind 24 cookies in a food processor; transfer to a small bowl and set aside. Wipe out the food processor. Make the frosting: Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Pulse the butter, confectioners' sugar, melted chocolate, cocoa powder, milk and vanilla in the food processor until smooth. Spread on the cupcakes.
• Dip the cupcakes in the cookie crumbs, pressing to adhere. Separate the remaining 12 sandwich cookies; arrange 2 halves upright on each cupcake for the ears, pressing the cookies into the frosting. Carefully lift the bows off the parchment; lean them up against the cookies.

MINNIE MOUSE|DAISY DUCK INSPIRED CUPCAKE RECIPE

Steps:

• Fondant Ears & Floral Pieces
• Directions on making the floral
• Cupcake Instructions
• Vanilla Frosting Instructions
• Decorating directions