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!
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
Line muffin tins with 21 cupcake liners and lightly coat with
hocolates into center of each cupcake. Spread plain buttercream over remaining
). Grease one 24-cup mini muffin tin and one 12
o 350\u00b0F Line 48 mini muffin cups with paper liners
175 degrees C). Line 12 cupcake cups with paper liners. In
ool your favorite cupcake recipe.
Place frosting on the cupcake and top
00b0F. Line a 24 cup mini cupcake pan with paper liners. Cream
ups of four 24-cup mini cupcake pans with paper liners. Sift
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.
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.
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
r until toothpick inserted into cupcake comes out clean.
Gently
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.
o 350\u00b0F Prepare the mini muffin pans by inserting the
o 325 degrees and place cupcake liners in muffin pans. Spray
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was