Savory Buffalo Chicken And Cornbread Cupcakes Recipes

BUFFALO CHICKEN APPETIZER CUPCAKES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
• Unroll dough into large rectangle. Cut dough into 12 equal squares. Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
• Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling in each cup.
• Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately.

SAVORY THANKSGIVING CUPCAKES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
• Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
• Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
• Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
• Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

SAVORY BUFFALO CHICKEN AND CORNBREAD CUPCAKES

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups. Line cookie sheet with foil, cooking parchment paper or silicone baking mat.
• In medium bowl, stir together muffin mix, milk, melted butter and egg just until blended (batter will be lumpy). Divide batter among muffin cups. Bake 16 to 18 minutes or until golden brown.
• Place drummettes on cookie sheet. Bake 15 to 20 minutes or until crispy and brown. Remove muffins from pan to cooling rack. Cool muffins and drummettes at least 5 minutes.
• In small bowl, mix cream cheese and ranch dressing until smooth. Spoon mixture into small resealable food-storage plastic bag; seal bag. Squeeze bag to pipe dressing on muffins. Top each with 1 drummette.

CHILI AND CORNBREAD CUPCAKES

Steps:

• Heat oven to 400°F. Place foil baking cup in each of 18 regular-size muffin cups.
• In medium bowl, stir cornbread mix, milk, melted butter, chili powder and egg just until moistened. Fold in corn. Spoon about 1 tablespoon cornbread mixture into each muffin cup. Top each with about 3 tablespoons chili.
• Bake 18 minutes; sprinkle each with 2 teaspoons cheese; bake 1 to 2 minutes or until cheese is melted. Let stand 5 minutes; remove from pan and top each with dollop of sour cream. Sprinkle with corn chips and green onions. Serve immediately.