MINI EGG CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup mini-muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the lemon zest. Beat in the whole egg, then the yolk, beating well after each addition; beat in the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat on medium speed until combined.
- Divide the batter among the mini-muffin cups, filling them two-thirds of the way. Bake until the cupcakes are golden and the tops spring back when pressed, about 15 minutes. Transfer to a rack and let cool 10 minutes, then remove the cupcakes to the rack to cool completely.
- Meanwhile, make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and beat on medium-high speed until creamy, about 3 minutes. Add the milk and beat until fluffy, about 1 more minute.
- Divide the frosting among 3 small bowls. Tint one yellow, one pink and one blue with food coloring. Drop alternating spoonfuls of the frosting into a pastry bag fitted with a 1/2-inch round tip. Pipe the frosting in a swirl onto the cupcakes. Serve in a clean egg carton.
EGG CUPCAKES
Sunday morning breakfast treat.
Provided by Mrs. K
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
- Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
- Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
- Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
- Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.
Nutrition Facts : Calories 309.7 calories, Carbohydrate 2.1 g, Cholesterol 249.2 mg, Fat 22.9 g, Protein 23.1 g, SaturatedFat 10.3 g, Sodium 987.7 mg, Sugar 1.3 g
CREME EGG CUPCAKES
We can't get enough Cadbury Creme Eggs this time of year, so we created our own version - in cupcake form.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 12 cupcakes
Number Of Ingredients 0
Steps:
- Spoon marshmallow cream on top of chocolate cupcakes and spread with the back of the spoon. (The marshmallow will continue spreading as it sits.) Tint some more marshmallow cream yellowish-orange; transfer to a resealable plastic bag and snip a corner, then pipe a circle of "yolk" onto the cupcakes.
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
EGG BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: eggs, salt, pepper, spinach, tomato, onion, bell pepper, broccoli, parmesan cheese, cheddar cheese
Provided by Joey Firoben
Categories Breakfast
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a measuring cup, beat the eggs until smooth. Set aside.
- In a greased muffin tin, place your desired combination of fillings into each muffin cup.
- Season each cup with salt and pepper.
- Pour the beaten eggs into each muffin cup until the liquid almost reaches the top.
- Bake for 20 minutes, until set.
- Enjoy!
Nutrition Facts : Calories 98 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 7 grams, Sugar 2 grams
EGGNOG CUPCAKES WITH WHIPPED EGGNOG BUTTERCREAM
Toast the holidays with our cupcakes made with real eggnog and topped with whipped eggnog buttercream frosting.
Provided by Cindy Rahe
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 12 regular-size muffin cups with paper baking cups.
- In medium bowl, stir together all Cupcake ingredients except butter, eggs and eggnog. In large bowl, beat 1/2 cup butter until creamy, about 1 minute. Add flour mixture all at once; beat until mixture resembles crumble topping. Add 2 eggs; beat about 30 seconds. Scrape side and bottom of bowl well; beat 1 minute longer. Batter should be light in color and a bit fluffy. Scrape bowl; gently beat in 1/2 cup eggnog just until combined and batter is silky and smooth. Divide batter evenly among muffin cups.
- Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
- In 2-quart saucepan, stir together 1 cup sugar and 1/4 cup flour with whisk. Beat in 1 cup eggnog and 1/4 teaspoon nutmeg until no lumps remain. Heat mixture over medium heat, beating with whisk until mixture comes to a low boil and thickens enough to coat a spoon. Remove from heat; scrape mixture into bowl. Cool completely, about 45 minutes.
- Using hand mixer or stand mixer, beat 1 cup butter and dash salt in large bowl until creamy. Pour in cooled eggnog mixture, beating until light and creamy. If Frosting looks curdled or separated, keep beating! It will come together after a few minutes.
- Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles. Store in refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 51 g, Cholesterol 90 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 38 g, TransFat 1/2 g
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