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Mini-Cupcake pan recipes

Last post Dec 29, 2010 11:00 AM by Yummeroo . 12 replies.


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  • Mini-Cupcake pan recipes

    Received a mini-cupcake pan for a gift...what different things can I bake in that?

     

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  • Re: Mini-Cupcake pan recipes

    I have 4 mini-cupcake pans.  I use them for mushroom cups...as a hot appetizer.  Mostly I make mini-cupcakes/corn muffins.  If you're entertaining & want to make up a dessert platter, it's nice to have the mini's so guests can take different kinds & just have a bite.  I also use them when I serve Sunday morning coffee & 'cookies'....make a batch of the mini's & people like just having a bite to hold & not carrying around a crumbling cup cake.  Just the right size for kids too.

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  • Re: Mini-Cupcake pan recipes

    These are always a favorite.


    PEANUT BUTTER CUP TASSIES

    1 package peanut butter OR sugar refrigerated cookie dough
    1 package miniature chocolate peanut butter cups

    - Preheat oven to 375 degrees.
    - Slice dough into 1-inch slices. Cut each slice into quarters. Press quarters into mini-muffin tins. Bake for 8 to 9 minutes.
    - Gently press 1 peanut butter cup into each tassie. Bake for 10 minutes.
    - Remove from pan and cool on rack.


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  • Re: Mini-Cupcake pan recipes

    This recipe received rave reviews.


    ALMOND TASSIES

    1 cup butter, softened
    2 packages (3 ounces each) cream cheese, softened
    2 cups all- purpose flour

    Filling:
    2 cans ( 8 ounces each) almond paste
    1-1/2 cups sugar
    3 eggs, beaten
    3 tablespoons orange juice
    3 tablespoons heavy whipping cream
    1 tablespoon all-purpose flour
    1/4 cup sliced almonds

    In a large mixing bowl, cream butter and cream cheese until light and fluffy. Beat in flour. Shape into 48 balls. With floured fingers, press onto bottom and up the sides of greased miniature muffin cups.

    For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour. Fill prepared cups three-fourths full. Sprinkle with almonds.

    Bake a 400 degrees for 12-13 minutes or until lightly browned. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely. Yield: 4 dozen


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  • Re: Mini-Cupcake pan recipes

    PECAN TOFFEE TASSIES
    (Cooking with Paula Deen Magazine)

    1 (I5-ounce) package refrigerated piecrusts
    1/4 cup (If, stick) butter, melted
    1 cup firmly packed brown sugar
    2 tablespoons all-purpose flour
    2 large eggs, lightly beaten
    1 teaspoon vanilla extract
    1 cup finely chopped pecans
    1 (lO-ounce) package almond brickle chips

    - Preheat oven to 350.
    - Unroll piecrusts onto a lightly floured surface.
    - Roll into 2 (15-inch) circles.
    - Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed.
    - Place in 1 3/4-inch muffin pans, pressing on bottom and up the sides of each of the mini-muffin cups.
    - Combine melted butter, brown sugar, flour, and eggs in a large bowl, mixing well.  Add vanilla.
    - Stir in pecans and brickle chips.
    - Spoon pecan filling evenly into pie shells.
    - Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.


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  • Re: Mini-Cupcake pan recipes

    Mini Quiches posted by Redraspberrygirl

    1 1/4 cups biscuit baking mix (such as Bisquick)
    1/4 cup butter or margarine, softened
    2 tablespoons boiling water
    6 slices bacon, crisply fried and crumbled
    1/2 cup half and half
    1 egg
    2 tablespoons thinly sliced green onions
    1/4 teapsoon salt
    1/4 teaspoon cayenne pepper
    1/2 cup shredded Swiss cheese

    Heat oven to 375 degrees F. Generously grease 24 mini-muffin cups (1 3/4 x 1 inch). Mix baking mix and butter. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup.

    Divide bacon evenly among muffin cups. Beat half-and-half and egg; stir in onions, salt and cayenne pepper. Spoon 1 1/2 teaspoons into each cup; sprinkle with cheese over tops. Bake until edges are golden brown and centers are set, about 20 minutes. Refrigerate any remaining appetizers. Makes 24.


    - contributed by Sharon C., Cumberland, MD

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  • Re: Mini-Cupcake pan recipes

    Mini Taco Cups posted by Redraspberrygirl

    Prep: 20 min., Bake: 25 min.

    1/2 pound mild pork sausage
    1/2 pound ground chuck
    1 (8-oz.) jar taco sauce
    1/2 cup (2 oz.) shredded Monterey Jack cheese
    1 (4.5-oz.) can chopped green chiles
    1 (16-oz.) package won ton wrappers
    Toppings: sour cream, shredded cheese, salsa, chopped lettuce

    1. Crumble sausage and ground beef into a microwave-safe container. Microwave at HIGH 1 minute, and stir. Microwave at HIGH 4 to 4 1/2 minutes, stirring every 60 seconds, or until meat is done and no longer pink. Drain well on paper towels. Stir together sausage mixture, taco sauce, 1/2 cup shredded cheese, and green chiles. Set aside.

    2. Press won ton wrappers into 24 lightly greased mini muffin cups. Reserve remaining wrappers for another use.

    3. Bake at 350° for 8 minutes or until wrappers start to brown. Remove muffin pans to wire racks. Fill baked won ton cups evenly with sausage mixture. Return pans to oven, and bake 15 more minutes or until thoroughly heated and cheese melts. Serve with desired toppings.

    Note: For testing purposes only, we used an 1,100-watt microwave oven and Old El Paso Taco Sauce.

    Yield: Makes 24 cups

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  • Re: Mini-Cupcake pan recipes

    Broccoli-Cheese Mini-Muffins posted by deweydecimal

    Here's a way to get the full flavor of broccoli bread in just 20 minutes.

    Serving: 20
    Prep Time: 7 minutes minutes
    Cook Time: 13 minutes
    Total Time: 20 minutes

    Cooking oil spray
    1 ½ cups frozen broccoli cuts (pieces)
    1 large egg
    1/3 cup skim or low-fat milk
    ½ cup already finely shredded sharp Cheddar cheese
    1 package (8 ½ ounces) corn muffin mix

    1. The oven should be already heated to 400 degrees. Spray two 12-cup mini-muffin tins well with cooking oil spray.

    2. Place the broccoli in a 2-cup glass measure and microwave, uncovered, on high, for 2 minutes.

    3. Meanwhile, break the egg into a 2-quart bowl and beat with a whisk or fork to break it up. Add the milk and beat well to blend. Stir in the cheese. Stir in the muffin mix just until the dry ingredients are moistened.

    4. Remove the broccoli from the microwave and press out any excess water. Finely chop the broccoli and add it to the batter. Using a tablespoon or a cookie-dough scoop, fill the prepared muffin cups about two-thirds full. When the batter is used up, fill the unused cups halfway with water, to prevent burning.

    5. Bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.

    Based on individual serving.
    Calories: 70
    Total Fat: 3 g
    Carbohydrates: 9 g
    Protein: 2 g

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  • Re: Mini-Cupcake pan recipes

    Mini Ham and Corn Muffins posted by Nancy_NJ

    Ingredients:
    Vegetable cooking spray
    1 cup whole-wheat flour
    1 cup all-purpose flour
    1/3 cup wheat germ
    1/4 cup sugar
    1 Tbs. baking powder
    1/4 tsp. salt
    3/4 cup white cheddar cheese, shredded
    2/3 cup ham, diced
    1 can (8 3/4 oz.) corn, drained
    1 cup skim milk
    2 egg whites
    1/4 vegetable oil

    Directions:
    Heat oven to 350°F. Spray 36 mini-size muffin tins with vegetable cooking spray. In large bowl, stir together whole-wheat flour, all-purpose flour, wheat germ, sugar, baking powder, and salt. Stir in white cheddar cheese, ham, and corn. In another bowl, whisk together skim milk, egg whites, and vegetable oil. Stir wet ingredients into dry until just blended. Spoon into greased muffin tins and bake 18 minutes. Makes 36 mini muffins.

    Nutrition per muffin:
    69 cal; 3g protein; 3g fat; 8g carb; 51mg calcium; 1g fiber

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  • Re: Mini-Cupcake pan recipes
    I made these this morning. I got 24 mini muffins and 2 regular size out of it. These have a nice light lemon flavor. Nice and soft. You can substitute yogurt for the sour cream if you wish.

    POPPY SEED MINI MUFFINS posted by cookbookmom

    2 cups all-purpose flour
    3/4 cup sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (8-ounces) sour cream
    1/2 cup vegetable oil
    2 eggs
    2 tablespoons poppy seeds
    2 tablespoons milk
    1/2 teaspoon vanilla extract
    1/2 teaspoon lemon extract

    In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine remaining ingredients; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined mini-muffin cups two-thirds full. Bake at 400' for 12-15 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

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  • Re: Mini-Cupcake pan recipes

     

    Bump for Harmeyer


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  • Re: Mini-Cupcake pan recipes

     

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