Bisquick Cupcakes Recipe 375

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be thick.) Divide batter evenly among muffin cups, filling each half full.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool completely, about 30 minutes.
• In small bowl, mix powdered sugar and cocoa. In large bowl, beat 1/2 cup butter on medium speed 2 minutes or until creamy. Add powdered sugar mixture alternately with 1/4 cup milk, beating on low speed until blended. Beat in 1 teaspoon vanilla. Frost cupcakes. Garnish with candy sprinkles. Store covered in refrigerator.

Steps:

• Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray.
• In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups.
• In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops.
• Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remaining appetizers.

Steps:

• Mix all ingredients together. Pour into lined cupcake tin. Bake at 400 for 20 minutes.

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about 1/3 full cupcakes will rise as they bake).
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack; cool completely.
• In deep large bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Add dry pudding mix and 1/4 cup milk; beat on high speed until stiff peaks form.
• Place frosting in decorating bag. Generously pipe frosting over cupcakes. Store in refrigerator. Remove from refrigerator 30 minutes before serving.

Steps:

• 1. Heat oven to 375°. Grease and flour 24 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with foil or paper baking cups.2. Beat all ingredients except frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.3. Bake about 15 minutes or until toothpick inserted in center of cupcake comes out clean. Immediately remove from pan to wire rack. Cool completely, about 1 hour. Spread with frosting. Decorate if desired.HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°. Use 3 1/4 cups Bisquick, 3/4 cup sugar and 1 1/4 cups milk or water. Beat on medium speed 2 minutes. Bake about 20 minutes.NUTRITION FACTS: 1 Cupcake: Calories 125 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 20mg Sodium 220mg Carbohydrate 18g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 2% DIET EXCHANGES: 1 Starch 1 FatBETTY'S TIP: Kids love cupcakes! To make decorating these kid-friendly treats even easier, freeze the unfrosted baked cupcakes for up to three months. Frozen cupcakes are easier to frost, and you can decorate them any way you like.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.