Cheeto Puffcorn Cake Recipes
CHEETO CUPCAKES
These Cheeto Cupcakes are intense in the best possible way! A subtle vanilla cupcake, infused with Cheetos crumbs is topped with a cream cheese frosting for a unique dessert idea. This is sweet, and cheesy in the best possible way.
Provided by Sharon Garofalow
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- Line a cupcake pan with cupcake liners.
- Combine the cake mix, eggs, oil, sour cream, milk and Cheetos crumbs in a large bowl.
- Use a hand mixer and mix for 4 minutes or until everything is well incorporated.
- Divide the batter, evenly, between the cupcake liners.
- Bake for 5 minutes then turn down the temperature to 350 degrees.
- Bake for 10 more minutes or until done.
- Remove from the oven and let them cool completely before frosting.
- In a large bowl whip the butter, vegetable shortening, cream cheese and salt until light and fluffy, around 7 minutes.
- Add half the confectioners sugar and whip up until fluffy.
- Add vanilla extract and half the heavy cream and mix until fluffy.
- Repeat the process, alternating between sugar and cream and whip up for 3 more minutes until it's light and airy.
- Decorate the Cheetos Cupcakes with the cream cheese frosting and top with Cheetos crumbs.
Nutrition Facts : ServingSize 1 cupcake, Calories 558 kcal, Carbohydrate 72 g, Protein 4 g, Fat 29 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 84 mg, Sodium 417 mg, Fiber 1 g, Sugar 55 g
ANGEL POOP
I'm currently deployed, and someone in my office had this sent to them. I'm kind of making up the directions, so you may need to adjust! It is wonderful!!!!!!
Provided by Jeannine McGuire Wilson
Categories Appetizers and Snacks Snacks Party Mix Recipes
Time 40m
Yield 12
Number Of Ingredients 2
Steps:
- Line a large baking sheet with waxed paper.
- Place the white chocolate chips into a large microwave-safe bowl, and heat on low power for 30-second intervals until the chocolate chips have begun to melt.
- Stir the chips until smooth.
- Pour the corn puff snacks into the bowl with the white chocolate, and stir to coat the puffs with the chocolate.
- Spread the mixture out onto the waxed paper-lined baking sheet and allow to set, about 30 minutes.
- Break the mixture up into bite-size pieces to serve.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 36.4 g, Cholesterol 7.5 mg, Fat 23.5 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 8.3 g, Sodium 427.2 mg, Sugar 17 g
PUFFED CARAMEL CORN
Puffed corn can be found in the potato chip aisle of your grocery store. This is a great caramel corn without hulls or unpopped kernels. Warning: you need to make a double batch of this because it doesn't last long, at least not in my house. Very addicting. Love it!
Provided by rookie
Categories Desserts Candy Recipes Popcorn Candy Recipes
Time 1h7m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Combine corn puffs and peanuts in a large roasting pan.
- Bring butter, brown sugar, and corn syrup to a boil in a heavy 2-quart saucepan. Cook and stir for 2 minutes. Remove from heat; stir in baking soda until mixture foams up. Pour over corn-peanut mixture and toss well using rubber spatulas.
- Bake in the preheated oven, stirring every 10 to 15 minutes, until a cooled piece of corn is crunchy, about 45 minutes.
- Spread on waxed paper to cool. Break apart and transfer to an airtight container.
Nutrition Facts : Calories 631.3 calories, Carbohydrate 62 g, Cholesterol 62.1 mg, Fat 42.2 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 17.6 g, Sodium 787.5 mg, Sugar 33.7 g
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