Cupcakes are so popular now. Have you been to a wedding yet where there is no cake and just cupcakes? We went to one last month, such a clever idea, and of course economical which is what we are all about here.
My friend Amy had a baking craving over the weekend and made two different types. I thought I would share them with you!
Oreo Surprise Cupcakes (pictured above)
HEAT oven to 350°F.
PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
FROST with cream cheese frosting. Top with remaining cookies. Frosted cupcakes can be stored in refrigerator up to 3 days.
Lemon Cheesecake Cupcakes
Betty Crocker Butter Cream Frosting
HEAT oven to 350ºF.
BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.
BAKE 21 to 24 min. or until toothpick inserted in
centers comes out clean. Cool in pans 10 min.; remove to wire racks.
FROST and sprinkle with chocolate and coconut.
In : Recipes
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