Cupcake Sliders Recipes

CUPCAKE SLIDERS

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add 3 eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about a third at a time, and milk, about half at a time, beating just until blended.
• Fill each cup with about 1 tablespoon plus 1 teaspoon batter or until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan 15 minutes before reusing.) Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 15 minutes. Repeat with remaining batter to make an additional 48 mini cupcakes.
• Leave oven temperature at 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, 1/4 cup water, the oil and 2 eggs with spoon until blended. Pour into pan. Bake 22 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 20 minutes. With 1 1/2-inch round cutter, cut 64 brownie rounds for "burgers."
• In medium bowl, toss coconut, green food color and 4 to 6 drops water with fork until coconut reaches desired color; set aside.
• Remove paper baking cups from 64 cupcakes (reserve remaining cupcakes for another use). Cut each cupcake horizontally in half to make tops and bottoms of "buns." Place brownie rounds (burgers) on bottom halves of cupcakes (buns), using frosting to secure.
• To make "cheese slices," on large microwavable plate, microwave about 8 chewy fruit candies at a time on High 5 to 10 seconds to soften. Use bottom of measuring cup to flatten until each is about 1 3/4 inches in diameter. Secure to "burgers" with frosting. Repeat to make additional "cheese slices."
• To make "ketchup," cut chewy fruit snack with kitchen scissors into about 1 3/4-inch irregular-edged circles. Secure to "cheese" with frosting. Spread dab of frosting on "ketchup"; sprinkle each slider with scant 2 teaspoons tinted coconut for "shredded lettuce."
• In small bowl, mix honey and enough of the 1 to 2 teaspoons water until thin consistency. Brush honey mixture lightly over "bun tops"; sprinkle each with sesame seed. Spread dab of frosting on cut sides of "bun tops"; secure to coconut, frosting side down.

MUDSLIDE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
• Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
• In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
• Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.