Mini Chicken Pot Pie Cupcakes

I do not like Pot Pies. They are totally nasty to me. But my Aunt said that these were so yummy, and my Hubs loves Pot Pies, so I decided to give a shot. I am so very glad I did! So yummy! I have made them twice in 2 weeks. Everyone loved them except for my 4 year old. But she has gotten very picky lately so she doesn't count. Even my always-has-been-super-picky 9 year old loved them. This is definitely being added to our regular dinner meals.

Mini Chicken Pot Pie Cupcakes
submitted by Michelle
(from Quick Dish)


1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits

 Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark to be on the safe side. Let rest for about 3 minutes and then enjoy!

Chocolate-Candy Cane Cupcakes

Yes, I think I am on a cupcake streak (sp?)!!! So, SO Y.U.M.M.Y.!!!!!! Really, these were oh so very good!!! It called for cool whip for the icing, but, as I am not a big cool whip fan, yet I AM a big cream cheese frosting fan, I made up my own frosting to go with these! Turned out perfectly if I do say so myself : )



Chocolate-Candy Cane Cupcakes
submitted by Camille
(adapted from kraftfoods.com)

4 squares Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) Chocolate Instant Pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
6 small (or 3 large) candy canes, crushed, divided

HEAT oven to 350°F. Chop chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.

BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.

Frost with Peppermint-Cream Cheese frosting, and the sprinkle each cupcake with a little bit of the leftover crushed candy-cane. ENJOY!!!!!

Peppermint-Cream Cheese Frosting

1/2 cup butter, softened
8oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
1-2 tsp peppermint extract (depending on how much of a minty flavor you want)

Cream butter and cream cheese. Add sugar, vanilla and peppermint extract. Beat until smooth.

Perfect Lemon Cupcakes

Really, unless you make these. You have no idea the deliciousness that you are missing out on. THEY ARE SOOOOO GOOD!!!! I think I have found the BEST cupcake I have EVER eaten!!! There is absolutely no exaggeration here! Sooo yummy!!!




Perfect Lemon Cupcakes
submitted by Camille
(from Your Home Based Mom)


Cake:
1 package lemon cake mix
1 C sour cream
3/4 C water
3/4 C oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.
The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all!

Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 C powdered sugar
1/2 C fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Root Beer Cupcakes

Oh. My. Goodness. These cupcakes were so sinfully delicious!!!! Just looking at these pictures makes me want to make some more!!! If you like Root Beer, then I HIGHLY suggest that you tries these cupcakes!!! Mmm, Mmm, good!!!!



Root Beer Cupcakes
submitted by Camille
(from Real Mom Kitchen Blog)

1 cup root beer soda
1 tsp apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1/2 tsp vanilla extract
2 tsp root beer extract(also known as root beet concentrate)(I found this at Wal-mart)
1 1/3 cup flour
3/4 tsp baking soda
1/2 tsp baking powder
Pinch of Salt

1. Combine the soda and vinegar and let stand for a few minutes.
2. Add in the sugar and oil, whisking vigorously until slightly frothy.
3. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. (I just used a whisk to quickly mix the batter and get rid of any flour lumps. Don't be alarmed by how runny the batter is. I was able to pour it into the muffin tins. It is the consistency of thin pancake batter)
4. Fill cupcake liners approximately 3/4 of the way to the top.
5. Bake at 350 F for about 18 - 22 minutes. makes 12 cupcakes

Frosting Recipe

1 cup butter
3 cups powdered sugar
2 tsp. root beer extract (also called concentrate)
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the root beer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached. Frost cooled cupcakes.

Pumpkin Cream Cupcakes

These cupcakes were so very moist, and yummy!!! I had fun making them with my 3 1/2 year old little guy this week! Brought to a "Recipe Night" I had, and everyone loved them!!! Enjoy!!!



Pumpkin Cream Cupcakes
submitted by Camille
(from kraftfoods.com)


1 pkg.(2-layer size) spice cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 pkg.(8 oz.) Cream Cheese, softened
1/4 cup sugar
1 egg

Heat oven to 350ºF.

Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cup.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove to wire racks. Cool completely.

Turkey Cupcakes

Got this cute, fun recipe out of the Sunday coupons. I had my sister, Michelle, and her kids come over, and 6 of our 7 kids had soooo much fun making these!!! I just love how cute they are!!!

Turkey Cupcakes
submitted by Camille

~1 box devil's food cake mix
(Water, vegetable oil and eggs called for on cake mix box)
~2 containers (1 lb each) milk chocolate frosting
~1 tube (4.25 oz) white decorating icing
~1 tube (0.68 oz) brown decorating gel
~ Candy corn
~ Chocolate candy sprinkles

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.

2. Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.

3. To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.