Mini Cupcake Milkshakes Food

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.

MINI CUPCAKE CHOCOLATE BOX

Steps:

• Bake mini chocolate cupcakes in foil liners, then microwave store-bought frosting (milk and dark chocolate flavors) until runny and spoon the frosting on top of the cupcakes. (Place whole almonds on a few before you frost so they'll look like classic boxed chocolates.) Drizzle melted white or dark chocolate on top. Fill a heart-shaped box with the cupcakes.

MINI VANILLA CUPCAKES

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.

MINI CHOCOLATE GANACHE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.
• Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.
• Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.
• Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.

MINI MILKSHAKES

Steps:

• Put the banana, half the milk and half the yogurt in a blender, and blend until smooth. Pour into two or three milk bottles. Divide the blueberries between two skewers to make stirrers, then drop one into each bottle. Stir before serving.
• Put the strawberries and six raspberries in a blender with the rest of the milk and yogurt. Blend until smooth, then divide between two small milk bottles. Push the remaining raspberries onto two skewers to make stirrers as before.
• Blend the mango and coconut milk until smooth, then add a squeeze of lime. Divide between two milk bottles and serve with the lime wedges.