Preheat oven to 375\u00b0F.
Blend first 4 ingredients together with mixer.
Stir in mini chocolate chips.
Pour into mini cupcake papers.
Bake for approximately 15-20 minutes.
Refrigerate.
Enjoy!
onger, and serve with garnishes (mini kosher dill pickles, tomato, ketchup
large lite brown frosted cupcake green crepe paper, or fake
Special equipment: 2 (12-cup) mini cupcake pans, food processor.
Preheat
hocolates into center of each cupcake. Spread plain buttercream over remaining
). Grease one 24-cup mini muffin tin and one 12
175 degrees C). Line 12 cupcake cups with paper liners. In
ike to put them into mini cupcake papers (red) or whatever works
00b0F. Line a 24 cup mini cupcake pan with paper liners. Cream
o 350 \u00b0F and line mini muffin tins with paper liners
ups of four 24-cup mini cupcake pans with paper liners. Sift
Mix cake mix according to package directions, adding orange flavoring to batter.
Grease and flour mini cupcake pans or spray with Baker's Joy.
Pour batter in pans.
Bake at 350\u00b0 for 15 to 20 minutes, or until lightly brown.
While cupcakes are baking, dilute orange juice according to directions and mix with powdered sugar.
Remove cupcakes from pans immediately.
While hot, dip into orange juice and sugar mixture.
Cool.
Yields 60 to 70 mini muffins.
Great to freeze.
Mix together until just combined.
I put mini cupcake liners in a tart tray.
Bake for 9-10 minutes at 250\u00b0C.
o 350 degrees.
Line mini muffin pans with liners.
Take cookie dough and roll into balls.
Place in mini cupcake liners.
Place liners in cupcake or mini muffin pans.
Bake at 350\u00b0 for 10 minutes or until brown.
Immediately push peanut butter cup down in center.
Let cool.
Line muffin tins with 21 cupcake liners and lightly coat with
Put vanilla wafer in bottom of mini cupcake holders.
Soften cream cheese to room temperature.
Mix all ingredients with mixer. Pour into cupcake holders with wafer.
Bake at 300\u00b0 on a cookie sheet for 20 minutes.
Makes 24.
Top with strawberry slices, pineapple slices or kiwi slices.
Mix and pack into an 8 x 8-inch cake pan.
Cover with plastic wrap and freeze.
Cut into 1 1/2-inch squares and serve in paper cupcake liners or on lettuce on a platter.
Let stand 1/2 hour before cutting.
Place one vanilla wafer in each liner, if using cupcake size. Split wafer, if using mini cupcake size.
Mix cream cheese, vanilla and sugar.
Spoon over wafers.
Bake at 325\u00b0 for 25 minutes.
Top with choice of fruit, preserves, nuts or chocolate.
Place cupcake liners in muffin tins.
Place a vanilla wafer in the bottom of each cupcake liner.
Mix remaining ingredients except pie filling until smooth.
Fill cupcake liners 2/3 full.
Bake at 375\u00b0 for 15 to 20 minutes.
Cool.
Place spoonful of pie filling on each.
Keep refrigerated.