Mice Cupcakes Recipes

MICE CUPCAKES

Steps:

• Prepare cake batter and bake according to package directions for cupcakes, using foil- or paper-lined muffin tins. Remove from pans to wire racks to cool completely. , Frost cupcakes generously with vanilla frosting. For ears, position two vanilla wafers on each cupcake. Add Red Hots for eyes and gumdrops for noses. Insert short pieces of licorice for whiskers and longer pieces for tails.

MOUSE CUPCAKES

Steps:

• Frost tops of cupcakes with buttercream. For ears, make 2 small horizontal slits with a paring knife in top of 1 cupcake, just above paper liner, and then insert a wafer halfway into each slit.
• For nose, pipe chocolate frosting in an oval shape over lower half of cupcake, and spread smoothly; place a licorice round in the center.
• For whiskers, insert 3 licorice laces into frosting on each side of nose. For eyes, place 2 sunflower seeds directly above nose.

MINNIE MOUSE® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
• Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
• Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.
• Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
• Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.

MICE

Steps:

• Line a baking sheet with parchment paper.
• Chop the confectioners' coating into chunks, and place into a microwave-safe bowl. Heat the coating in the microwave oven on High for 30 seconds; then heat again 4 or 5 more times for 10 to 15 seconds each time until the coating is warm (not hot) and melted. Stir well until the chocolate coating is smooth and free of lumps. The coating should be about 95 degrees F (35 degrees C).
• Dry the cherries well with paper towels. Holding each cherry by the stem, dip it into the chocolate coating to just reach the bottom of the stem. Carefully lay the cherry on its side, so the stem sticks out the side. This will be the tail. Before the coating sets up, stick the flat side of an unwrapped chocolate kiss opposite the tail, to make a pointy-nosed face. Pick out two nicely shaped slivers of almond, and insert them between the chocolate kiss and the dipped cherry to make little ears. Use a toothpick to make two small dots of melted coating on the face for eyes; stick two little red candies to the coating dots. Repeat with the rest of the cherries. Allow the coating to set until firm and cool, about 30 minutes.

MOUSE CUPCAKES

Steps:

• Measure out 3/4 cup buttercream and combine with melted and cooled chocolate, stirring until smooth with a flexible spatula. Transfer to a pastry bag fitted with a small plain tip (#6).
• Using an offset spatula, spread plain buttercream in a smooth, even layer over cupcakes. Pipe chocolate buttercream in a 2-inch oval in lower part of each cupcake. Place a licorice button in the center of the piped oval for the nose. Arrange three licorice pieces in the buttercream on each side of the nose for whiskers. Place two chocolate-coated sunflower seeds above the piped chocolate oval for the eyes.
• Using a paring knife, make two small slits, about an inch apart, in top of cupcake, just above the liner. Insert two candy wafers into slits for ears, securing with dabs of buttercream, if necessary. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.