ANNIE'S BIRTHDAY CUPCAKES
My dogs love these. A couple could be a meal. They are moist and substantial. This is a great way to use up all the chicken bits and skin etc. left from making soup if you don't want to just stew up chickens for your dogs like I do. You can frost these or not. I call them cupcakes if I do and muffins if I don't.
Provided by ElizWlsn
Categories Dessert
Time 45m
Yield 24 Cupcakes
Number Of Ingredients 11
Steps:
- Mix all ingredients together well. I use my Kitchen Aid mixer with the paddle.
- Add water till mix seems about the consistency muffin mix usually is; pretty wet but not pourable.
- Use a large spoon or dry measuring scoop to fill muffin tins almost full. Bake for 20 - 30 minute at 375.
- Frosting.
- Whip till consistency you want. Put a dollop on each one after they've cooled.
- I only put a bit of it on each one because it's messy and too much dairy isn't good for them.
- I used goats cheese because we always have it in the freezer from our goats but cream cheese is what I would use otherwise. . I use the honey to help bind ingredients.
- You can also substitute brown rice for the white or use another vegetable if you want.
Nutrition Facts : Calories 213.7, Fat 7.8, SaturatedFat 3.7, Cholesterol 42, Sodium 704.6, Carbohydrate 30, Fiber 1.1, Sugar 2, Protein 5.5
THE BEST BIRTHDAY CUPCAKES
These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.
Provided by Chris from Kansas
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line cupcake pans with paper liners.
- Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
- Fill each cup 2/3 full and place in oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
- Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
- Eat as is or frost as desired.
Nutrition Facts : Calories 183.3, Fat 9.3, SaturatedFat 2.1, Cholesterol 36.5, Sodium 200.3, Carbohydrate 22.2, Fiber 0.2, Sugar 14.3, Protein 2.8
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