M AND M CUPCAKE RECIPE RECIPES
M&M'S™ CONFETTI CUPCAKES RECIPE - BETTYCROCKER.COM
The party's just not complete without cupcakes...these colorful concoctions will add a festive touch to any occasion!
Provided by Betty Crocker Kitchens
Total Time 3 hours 15 minutes
Prep Time 55 minutes
Yield 30
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle batter in each cup with 1 heaping teaspoon chopped candies.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in 1/2 cup milk, 1/4 cup butter and the corn syrup. Heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes, stirring occasionally. Remove from heat; beat in 1 teaspoon vanilla and enough powdered sugar with spoon until frosting is smooth and spreadable. Frost cooled cupcakes. Garnish each with 5 candy-coated chocolate candies.
Nutrition Facts : Calories 280 , CarbohydrateContent 41 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Cupcake, SodiumContent 170 mg, SugarContent 31 g, TransFatContent 0 g
M&M'S™ CONFETTI CUPCAKES RECIPE - BETTYCROCKER.COM
The party's just not complete without cupcakes...these colorful concoctions will add a festive touch to any occasion!
Provided by Betty Crocker Kitchens
Total Time 3 hours 15 minutes
Prep Time 55 minutes
Yield 30
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and 2/3 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full. Sprinkle batter in each cup with 1 heaping teaspoon chopped candies.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In 2-quart saucepan, mix 1 cup granulated sugar and the cocoa. Stir in 1/2 cup milk, 1/4 cup butter and the corn syrup. Heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes, stirring occasionally. Remove from heat; beat in 1 teaspoon vanilla and enough powdered sugar with spoon until frosting is smooth and spreadable. Frost cooled cupcakes. Garnish each with 5 candy-coated chocolate candies.
Nutrition Facts : Calories 280 , CarbohydrateContent 41 g, CholesterolContent 45 mg, FatContent 2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Cupcake, SodiumContent 170 mg, SugarContent 31 g, TransFatContent 0 g
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