Best 5 Mice Cupcakes Recipes
Mice cupcakes are a fun and delicious treat that can be enjoyed by people of all ages. These adorable cupcakes are perfect for any occasion, from birthday parties to baby showers. They'll add a touch of whimsy to any event. Made with simple ingredients, they're a great way to let your creativity shine through. With endless possibilities for decoration, these delightful treats are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
MICE CUPCAKES
"During a visit several years ago, we let our 3-year-old grandson, Robert, help trim some two dozen of these Mice Cupcakes I was making for a party. It was quite a project...but he enjoyed every minute!"
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts :
MOUSE CUPCAKES
You need candy and two types of frosting -- chocolate and Swiss meringue buttercream -- to bring these adorable desserts to life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Number Of Ingredients 9
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
Vanilla Oreo® cupcakes with cream cheese frosting. These were a huge hit with the kids and tasted so good. They were so much better than using a packaged cake mix. The cream cheese frosting went really well with the Oreo®'s. As the birthday cake lady, this is now my go-to cream cheese frosting, and I will never buy a box cake mix again.
Provided by Cathy
Categories Desserts Cakes Cupcake Recipes
Time 1h35m
Yield 36
Number Of Ingredients 16
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.
Nutrition Facts : Calories 477 calories, Carbohydrate 72 g, Cholesterol 31 mg, Fat 19.4 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 8.8 g, Sodium 424.4 mg, Sugar 49.9 g
MICE
Kids love them. I did growing up -- my mom use to make these around Christmas time, but great for anytime! You can make as many as you want. They are great to look at.
Provided by lovemykids
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h15m
Yield 20
Number Of Ingredients 5
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.
Nutrition Facts : Calories 96.3 calories, Carbohydrate 11.8 g, Cholesterol 1 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 3.4 g, Sodium 13.5 mg, Sugar 3.8 g
MOUSE CUPCAKES
Number Of Ingredients 7
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.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid any mishaps.
- Use fresh ingredients: The fresher your ingredients are, the better your cupcakes will taste. If possible, use organic ingredients for the best flavor.
- Measure your ingredients accurately: Baking is a science, so it's important to measure your ingredients accurately. Use a kitchen scale for the most precise results.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, which will make your cupcakes light and airy.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Add the flour and baking powder gradually, mixing until just combined: Overmixing the batter can make your cupcakes tough.
- Fill the cupcake liners only 2/3 full: This will allow the cupcakes to rise properly without overflowing.
- Bake the cupcakes at the correct temperature and for the correct amount of time: Check the recipe for the specific instructions.
- Let the cupcakes cool completely before frosting: This will help the frosting set properly.
Conclusion:
With a little planning and effort, you can easily make delicious and festive mouse cupcakes at home. These cupcakes are perfect for a variety of occasions, from birthday parties to baby showers. So next time you're looking for a fun and easy baking project, give these mouse cupcakes a try!
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