Cupcakes
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tablespoon instant espresso coffee powder
Filling
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
Frosting and Garnish
1 teaspoon instant espresso coffee powder
1 container (12 oz) Betty Crocker® Whipped milk chocolate frosting
Chocolate-covered espresso beans, if desired
1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
5. To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
6. Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
Thursday, May 13, 2010
Banana Cupcakes with Browned Butter Frosting (Gluten Free)
Cupcakes
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
Frosting
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1. Heat oven to 350°F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
2. Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3. In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
4. In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
Frosting
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1. Heat oven to 350°F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
2. Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3. In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
4. In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.
Champagne Cupcakes
Champagne Cupcakes
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Garnish
Pink decorator sugar crystals
Edible pink pearls
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups champagne
1/3 cup vegetable oil
3 egg whites
4 to 5 drops red food coloring
Champagne Frosting
1/2 cup butter or margarine, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 to 5 drops red food coloring
Garnish
Pink decorator sugar crystals
Edible pink pearls
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Taco Chicken
1 1/2 cups nacho cheese tortilla chips (1 3/4 oz)
1/2 cup Original Bisquick® mix
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 egg, beaten
2 tablespoons taco sauce
3 tablespoons vegetable oil
1.
Place tortilla chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2.
Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to about 1/4-inch thickness. In small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat with Bisquick mixture.
3.
In 12-inch nonstick skillet, heat oil over medium heat. Reduce heat to medium-low. Cook chicken in oil 10 to 12 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
1/2 cup Original Bisquick® mix
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 egg, beaten
2 tablespoons taco sauce
3 tablespoons vegetable oil
1.
Place tortilla chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2.
Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to about 1/4-inch thickness. In small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat with Bisquick mixture.
3.
In 12-inch nonstick skillet, heat oil over medium heat. Reduce heat to medium-low. Cook chicken in oil 10 to 12 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
Slow Cooker Chicken and Vegetables with Dumplings
2 1/2 to 3 pounds boneless skinless chicken thighs
1 pound small red potatoes (about 2 1/2 inches in diameter)
1 medium onion, coarsely chopped ( 3/4 cup)
2 cups baby-cut carrots
5 1/4 cups Progresso® chicken broth (from two 32-ounce cartons)
2 cups Original Bisquick® mix
1/2 cup water
2 teaspoons parsley flakes
1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.
1 pound small red potatoes (about 2 1/2 inches in diameter)
1 medium onion, coarsely chopped ( 3/4 cup)
2 cups baby-cut carrots
5 1/4 cups Progresso® chicken broth (from two 32-ounce cartons)
2 cups Original Bisquick® mix
1/2 cup water
2 teaspoons parsley flakes
1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.
Skillet Chicken Parmesan
3/4 cup Original Bisquick® mix
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups tomato pasta sauce (from 26-oz jar)
1 cup shredded Italian cheese blend (4 oz)
1.In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
3.
Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups tomato pasta sauce (from 26-oz jar)
1 cup shredded Italian cheese blend (4 oz)
1.In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
3.
Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.
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