Barbie Cups Recipes

POPPIN' FRESH® BARBECUPS

Steps:

• Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray, or grease with shortening. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
• Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
• Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.

BARBECUE BEEF CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
• In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat.
• Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
• Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.

BARBIE SHOT

Steps:

• Fill a cocktail shaker with ice. Pour coconut-flavored rum, vodka, cranberry juice, and orange juice over ice; cover and shake. Strain drink into a glass.

BARBIE'S CREAMY DREAMY CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the chocolate ganache: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil!
• Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Set aside to cool and thicken up slightly. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator.
• For the caramel corn: Line a baking sheet with a silicone baking mat or parchment paper. Spread the popcorn out on the baking sheet and carefully pick out and discard any unpopped kernels.
• In a saucepot, bring the butter, sugar, salt and 1/4 cup water to a rolling boil over medium-high heat. Stirring constantly, boil until the mixture thickens and darkens to the color of peanut butter. Just before the mixture starts to smoke, quickly pour it over the popcorn on the baking sheet. Using two spatulas, quickly toss the popcorn in the caramel to coat the corn, and spread it out on the baking sheet. Set aside to cool completely, and then break up into pieces.
• For the marshmallow creme mascarpone frosting: In the bowl of a stand mixer using a whisk attachment, combine the marshmallow creme, mascarpone, heavy cream, vanilla extract, vanilla bean paste and salt and whisk on low speed until there are no lumps and all the ingredients are combined. Turn to medium-high speed and whip to medium-firm peaks.
• Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the frosting into the bag.
• To assemble, dip each cupcake in the chocolate ganache, roll in the caramel corn pieces to create a crunchy shell, top with the marshmallow creme mascarpone frosting and drizzle with more chocolate ganache. Garnish with a piece of caramel corn

BARBIE'S FRESH AND FLIRTY NEW YORK NIGHT OUT CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
• In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter.
• Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely.
• For the mint chocolate ganache filling: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil!
• Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Stir in the peppermint extract, and then set aside to cool and thicken up. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator.
• For the mint chocolate chip Italian meringue buttercream: Put the sugar and 1/4 cup water in a heavy saucepan and heat over high heat until the sugar mixture registers 250 degrees F on a candy thermometer, 15 to 20 minutes.
• While the sugar is cooking, whip the egg whites on medium speed in the bowl of a stand mixer to the soft-peak stage (the whites will look foamy and white), being careful not to over-whip. (If the whites start to look clumpy, they've been over-whipped. If this happens, toss them out and start again. If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to.) Add the cream of tartar and continue whipping.
• While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes. Turn the mixer back to medium and add the butter in small chunks, whipping until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the peppermint extract and sea salt. Turn the mixer back to medium-low speed and mix until the peppermint extract is fully incorporated. Add the mini chocolate chips and stir to combine.
• Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the buttercream from leaking out. Fold the top of the piping bag over your hand and spoon the buttercream into the bag.
• To assemble, use an apple corer or knife to core out the center of each cupcake. Fill each cupcake with some of the mint chocolate ganache and frost the top of each with some mint chocolate chip Italian meringue buttercream.

BARBIE QUE CUPS

Steps:

• Take a 10 count of Pre-packaged Biscuits and flatten in a greased muffin pan(do not cook biscuits). Cook ground beef, drain. Mix in the bbque sauce. Put a pinch of cheese in the bottom of the biscuit shell then add beef and top of with another pinch of cheese. Cook @ 400 degrees for 15 minutes or until biscuit is golden brown.

BARBECUE CUPS

Steps:

• Brown ground beef in skillet, stirring until crumbly; drain.
• Add barbecue sauce, onion and brown sugar, mixing well.
• Flatten biscuits with a rolling pin and press them into greased muffin cups.
• Spoon in ground beef mixture.
• Sprinkle with cheese.
• Bake at 400 degrees for 10 to 12 minutes or until golden brown.

BARBE CUPS

Steps:

• Preheat oven to 400 °F.
• Lightly grease a muffin pan or spray with cooking spray.
• You will only need 10 of the muffin cups.
• Brown ground beef in a skillet and drain.
• Stir in BBQ sauce, onion, and brown sugar.
• Cook to blend in flavors@ 5 minutes.
• Separate biscuit dough into 10 rounds.
• Place biscuit rounds in muffin cups and press firmly in bottom and up sides of muffin pan and form a 1/4 inch rim.
• Spoon mixture evenly into biscuit lined muffin cup and top with cheese.
• Bake for 10-15 minutes until edges are golden brown.
• Cool for 1 minute.

BARBIE CUPS

Steps:

• Brown ground beef. Drain off grease and add Manswich. Let cook for 5 minutes on low heat.
• While that is cooking, take out biscuits and flatten each biscuit and put into a muffin tin. Fill cups with meat mixture.
• Take cheese slice and fold in half twice so that you have 4 small slices per cheese slice. Lay a small slice on each cup and bake as directed on the biscuit package.
• Remove from oven and serve with your favorite salad or vegetable or by themselves. Be careful, filling will be very hot.