Bisquick Cupcakes Recipe 375 Recipes

SUPER-EASY CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups.
• Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full.
• Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.

GLUTEN-FREE CELEBRATION CUPCAKES

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.

BISQUICK CUPCAKES RECIPE - (3.7/5)

Steps:

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

BISQUICK™ NO-ROLL SUGAR COOKIES

Steps:

• Heat oven to 400°F. In large bowl, stir all ingredients except granulated sugar until soft dough forms.
• Shape dough into balls, about 1 inch in diameter; roll in granulated sugar to coat. On ungreased cookie sheets, place balls about 2 inches apart. Flatten balls slightly with bottom of glass.
• Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks to cool. Store in airtight container.

KEY LIME CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
• Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
• In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.

GLUTEN-FREE BISQUICK® APPLE CRISP

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch baking dish with vegan buttery spread.
• In large bowl, mix apple filling ingredients; set aside.
• In medium bowl, mix brown sugar, Bisquick® mix and 2 teaspoons cinnamon. Cut in spread, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture is crumbly.
• Spread 4 cups of the apple filling in pan; sprinkle 1/2 cup crisp topping over apples. Spoon remaining apple filling on top; sprinkle with remaining crisp topping.
• Bake 50 to 55 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve with whipped cream.