Annies Birthday Cupcakes Recipes
ANNIE'S BIRTHDAY CUPCAKES
My dogs love these. A couple could be a meal. They are moist and substantial. This is a great way to use up all the chicken bits and skin etc. left from making soup if you don't want to just stew up chickens for your dogs like I do. You can frost these or not. I call them cupcakes if I do and muffins if I don't.
Provided by ElizWlsn
Categories Dessert
Time 45m
Yield 24 Cupcakes
Number Of Ingredients 11
Steps:
- Mix all ingredients together well. I use my Kitchen Aid mixer with the paddle.
- Add water till mix seems about the consistency muffin mix usually is; pretty wet but not pourable.
- Use a large spoon or dry measuring scoop to fill muffin tins almost full. Bake for 20 - 30 minute at 375.
- Frosting.
- Whip till consistency you want. Put a dollop on each one after they've cooled.
- I only put a bit of it on each one because it's messy and too much dairy isn't good for them.
- I used goats cheese because we always have it in the freezer from our goats but cream cheese is what I would use otherwise. . I use the honey to help bind ingredients.
- You can also substitute brown rice for the white or use another vegetable if you want.
Nutrition Facts : Calories 213.7, Fat 7.8, SaturatedFat 3.7, Cholesterol 42, Sodium 704.6, Carbohydrate 30, Fiber 1.1, Sugar 2, Protein 5.5
THE BEST BIRTHDAY CUPCAKES
These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.
Provided by Chris from Kansas
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line cupcake pans with paper liners.
- Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
- Fill each cup 2/3 full and place in oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
- Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
- Eat as is or frost as desired.
Nutrition Facts : Calories 183.3, Fat 9.3, SaturatedFat 2.1, Cholesterol 36.5, Sodium 200.3, Carbohydrate 22.2, Fiber 0.2, Sugar 14.3, Protein 2.8
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- Preheat the oven to 180C/350F and place one large muffin liner into a muffin tray OR place 2 normal cupcake liners into a cupcake tray.
- Place the butter and sugar into a medium sized bowl and beat with an electric hand mixer until light and fluffy, around 45 seconds on medium speed. Add in the vanilla and egg white, then mix until smooth and well combined, around 30 seconds.
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