Savory Buffalo Chicken And Cornbread Cupcakes Recipes

SAVORY BUFFALO CHICKEN AND CORNBREAD CUPCAKES

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups. Line cookie sheet with foil, cooking parchment paper or silicone baking mat.
• In medium bowl, stir together muffin mix, milk, melted butter and egg just until blended (batter will be lumpy). Divide batter among muffin cups. Bake 16 to 18 minutes or until golden brown.
• Place drummettes on cookie sheet. Bake 15 to 20 minutes or until crispy and brown. Remove muffins from pan to cooling rack. Cool muffins and drummettes at least 5 minutes.
• In small bowl, mix cream cheese and ranch dressing until smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe dressing on muffins. Top each with 1 drummette.

BBQ CHICKEN MACARONI & CHEESE CORNBREAD CRUMB CUPCAKES #RSC

Steps:

• 1. Place the cavatelli pasta into a large pot of boiling water, follow the cooking directions on the package, and cook for 6-8 minutes. Drain the pasta into a colander, cool using cold water, drain well.
• 2. In a sauce pot heat the olive oil using medium heat; to the pot add the shallots, garlic and green onions, saute until the vegetables are fragrant approximately 30 seconds.
• 3. To the pot add the milk, mustard and cornstarch; stirring witha whisk over low heat until the cornstarch has just dissolved and the milk has become warm to the touch.
• 4. Add to the sauce the seasonings, worstershire sauce, and cheddar & Monterey jack cheeses stirring with a whisk, cook until the sauce has thickened and is smooth, approximately 4-5 minutes.
• 5. In a seperate bowl toss the pulled chicken with the BBQ sauce,mixing until the chicken is just coated with sauce.
• 6. In a large mixing bowl combine the cooked pasta, cheddar cheese sauce and pulled BBQ chicken, taking care not to over mix.
• 7. Heavily spray the bottom and sides of a 12 cup muffin pan with nonstick vegetable cooking oil, mix the bread crumbs with the parmesan cheese, and fill each muffin cup with a small quantity of the bread crumb and parmesan mixture, tilt the pan to allow the crumbs to evenly coat the bottom and sides of each muffin cup.
• 8. In a seperate bowl gently toss the cornbread crumbs, melted butter, chives and lemon zest.
• 9. Fill each muffin cup with the macaroni and cheese; tap the muffin pan to even the mixture, spoon 1 tablespoon of the cornbread crumbs over the top of each macaroni and cheese cup cake.
• 10. Bake in a 350 degree oven for approximately 20 minutes or until the cornbread crumbs are lightly browned, and the macaroni and cheese cup cakes are heated. Remove the muffin pan from the oven to cool for about 10 minutes.
• 11. To serve run a rubber spatula around the sides of each cup cake to loosen. Place the cup cakes on a decorative serving platter. Pour the Hidden Valley Original Ranch Dressing into a squirt bottle; attractively drizzle the dressing over the top of each macaroni and cheese cup cake. Garnish the platter with sprigs of green onions.

SAVORY THANKSGIVING CUPCAKES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
• Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
• Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
• Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
• Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.