Minnie Mouse Cupcakes Food

MINNIE MOUSE® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
• Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
• Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.
• Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
• Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.

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 CUPCAKES

Steps:

• You'll need about 20 white candy melts for the Minnie Bow for the top of the cupcake. Place them in a plastic bag and melt them in the microwave. We usually start at about 30 seconds. Check on them and then heat in 10-second intervals until they are fully melted.
• You can find bow molds for a Minnie Mouse Bow on both Amazon and Etsy. We found ours on Amazon. We only bought one, so the process of making the bows for all 18 cupcakes was kinda slow. We worked on this the week prior to the party and stored the bows in a plastic bag in the freezer until we needed them.
• Bake a batch of chocolate cupcakes in pink polka dot 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.
• Tint the frosting pink, we used 3 drops of Wilton Color Right Food Coloring to get this light shade of pink.
• 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.
• Finally, add the candy bow to the top of the cupcake and sprinkle the frosting with Sugar Pearls for a fun polka dot effect. You'll need to add the sprinkles immediately after you make the frosting swirl or they won't stick.

MINNIE MOUSE HALLOWEEN CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the candy bows: In a small bowl, stir together the melted white chocolate and orange food coloring until well combined.
• Pour the melted orange chocolate into the bow mold and use an offset spatula to fill 18 cavities of the mold completely and smooth the tops. Transfer to the freezer until set, about 15 minutes.
• Make the cupcakes: In a large bowl, beat together the chocolate cake mix, milk, eggs, egg yolk, and canola oil with an electric hand mixer until evenly combined.
• Line 2 cupcake tins with 18 paper liners. Pour about ¼ cup (60 g) of the batter into each of the lined cups, filling about halfway.
• Bake for about 14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pans for 10 minutes, then transfer to a wire rack set over a rimmed baking sheet and let cool completely.
• Make the buttercream: In a large bowl, use an electric hand mixer to beat the butter until smooth, but not airy. Add the vanilla, milk, and salt and beat to incorporate.
• Gradually sift the powdered sugar into the butter mixture, then beat until just incorporated and smooth. Do not overmix.
• Divide buttercream into three separate medium bowls. Add the yellow food coloring to one bowl and the orange food coloring to another and stir to incorporate. Transfer each color frosting to a piping bag fitted with a star tip.
• Pipe the yellow frosting, then orange, then white on top of each cupcake. Top each cupcake with an orange bow and 2 chocolate wafers for ears.
• Enjoy!