Salad Dressing Cupcakes Recipes

SALAD DRESSING CUPCAKES

Salad Dressing Cupcakes image

Similar to the classic Mayonnaise Cake, but made with creamy salad dressing. This recipe is formulated for cupcakes, and is not suitable for a cake.

Provided by Sue Bray

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 55m

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
⅓ cup unsweetened cocoa powder
¾ cup creamy salad dressing
1 cup white sugar
1 cup warm water
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or use paper liners. Sift all-purpose flour, baking soda and cocoa together and set aside.
Whip salad dressing, white sugar, water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Divide batter into prepared muffin pans.
Bake in preheated oven for 15 to 25 minutes.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 31.9 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 283.2 mg, Sugar 18.8 g

SALAD DRESSING CUPCAKES

Salad Dressing Cupcakes image

This is a recipe from allrecipes.com. These are pretty dense and not as cakey as the name implies but still really good! Also the recipe calls for cocoa powder but it is optional. I don't use it just because I prefer vanilla to chocolate cupcakes but it is entirely your preference! Also...I am not a frosting person (I always use to scrape it off as a kid...haha) so I don't frost mine but definitely you can! Enjoy! I also made mine gluten free and I used Rob's Red Mill's All Purpose Gluten Free Flour.

Provided by Kelly0412

Categories Dessert

Time 20m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups all-purpose flour (I use Rob's Red Mill's All Purpose GF Baking Flour)
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder (optional)
3/4 cup fat-free mayonnaise
1 cup white sugar
1 cup warm water
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees. Spray a muffin tin with cooking spray or use muffin liners.
Sift flour, baking soda and cocoa powder (if using); set aside.
Whip mayonnaise, sugar, water and vanilla until thoroughly mixed. Add flour mixture slowly and beat at medium speed with electric mixture for 2 minutes.
Fill muffin try and bake 15 to 25 minutes (depends on your oven) or until toothpick inserted comes out clean.

Nutrition Facts : Calories 133.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 1.6, Sodium 278.1, Carbohydrate 30.6, Fiber 0.7, Sugar 17.8, Protein 1.6

STUFFING CUPCAKES

Stuffing Cupcakes image

Provided by Duff Goldman

Categories side-dish

Time 1h5m

Yield 12 cupcakes

Number Of Ingredients 9

Ingredients

Nonstick cooking spray
2 extra-large eggs
1 1/4 cups heavy cream
Kosher salt and freshly ground black pepper
4 cups leftover stuffing
2 1/2 cups leftover mashed potatoes
2 tablespoons sour cream
2 tablespoons melted butter
Chopped chives, for garnish

Steps:

Preheat the oven to 375 degrees F. Spray a 12-cup standard muffin tin with cooking spray and set aside. Whisk together the eggs and 1 cup heavy cream in a large bowl and sprinkle with some salt and pepper. Add the leftover stuffing and thoroughly combine. Set aside for about 20 minutes to let the stuffing absorb the cream and eggs.
Divide the stuffing mixture among the muffin cups in the prepared pan, using an ice cream scoop for a rounded top. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 15 minutes.
Reheat the leftover mashed potatoes to very hot, then add to the bowl of a stand mixer fitted with a whisk attachment. Add the sour cream, melted butter and remaining 1/4 cup heavy cream. Whip on medium speed until light and fluffy, then season with salt and pepper. Transfer the potatoes to a pastry bag fitted with a large star tip.
Pipe about 1/4 cup potatoes on the tops of each stuffing cupcake. Torch the tops of the cupcakes so the edges of the potatoes get toasty and a little charred. Garnish with chives and serve.

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