DUNCAN HINES® EPIC SALTED CARAMEL BROWNIE CUPCAKES | …
Indulge in these epic salted caramel brownie cupcakes and share one with your closest friends (if you have any left!). Get your sweet tooth satisfied in no time with the Duncan Hines® Epic Salted Caramel Brownie Kit.
Provided by ReadySetEat
Total Time 60 minutes
Prep Time 30 minutes
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray 16 muffin cups with baking spray.
- CRUST: Stir together caramel crust mix, 2 tablespoons melted butter and 2 teaspoons water in a medium bowl until moistened. Divide evenly into muffin cups, about 1-1/2 tablespoons each. Press until firm.
- Stir together brownie mix, eggs, 5 tablespoons melted butter and 2 tablespoons water in a large bowl until blended, about 50 strokes. Divide batter evenly into muffin cups on top of crust, about 2 tablespoons each.
- Bake 24 to 26 minutes, until centers are set. Cool on wire rack 10 minutes. Run a knife around the edge of cupcakes to loosen if needed and remove cupcakes from pans. Cool completely.
- Frost brownie cupcakes evenly with caramel frosting. Break pretzels into smaller pieces and decorate brownie cupcakes with pretzels and chocolates just before serving.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 295
ANGEL FOOD CAKE CUPCAKES | READY SET EAT
Can you make angel food cupcakes? We highly encourage it! Our angel food cupcake recipe pairs the light, fluffy angel food cake mix you love with whipped cream frosting and fresh strawberries for a fun twist on a classic dessert
Provided by ReadySetEat
Total Time 45 minutes
Prep Time 15 minutes
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Line cupcake pans with double-lined cupcake liners.
- Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
- Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
- In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 122
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Taken from the Duncan Hines website (credited to Stacy3099), these were a hit at our Thanksgiving gathering. Be forewarned: this made 24 regular sized cupcakes AND 12 mini cupcakes (<---the minis were ONLY batter: no pineapple, cherry, butter or brown sugar.) Mine baked for about 25 minutes, as I preheated the oven to 350, then dropped it to 325 after putting them in the oven! Enjoy!
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