Bisquick Cupcakes Recipe 375

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.

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.

BISQUICK MINI VEGGIE QUICHES

Steps:

• Grease 12-cup muffin tin with vegetable shortening or spray; set aside. Preheat oven to 375℉ (190℃). In medium sauté pan over medium-high heat, heat oil and sauté the onion, celery and bell pepper until tender-crisp, about 3 minutes; set aside. In electric blender, combine biscuit mix, milk, margarine or butter, eggs, parsley, black pepper, hot sauce and spice mixture. Blend for 30 seconds. Evenly distribute among the 12 cups of tin the sauteed vegetables, bacon bits, tomatoes, and cheeses, in this order. Blend blender mixture again for another 10 seconds; evenly pour over ingredients in tin cups. Bake for 20 to 25 minutes. Cool in pan on wire rack for 5 or 10 minutes before serving. For easy removal from tin, use a small, thin spatula or palette knife. Note: Can be served warm or at room temperature. Store leftovers in airtight container in refrigerator.

SUMMER PEACH COBBLER

Steps:

• Heat oven to 375°F. Grease 8-inch square (2-quart) glass baking dish. In 4-quart saucepan, mix peaches, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg. Mix gently and cook over low heat about 10 minutes or until peaches are just tender and syrup has thickened. Pour into baking dish.
• In large bowl, stir together Bisquick mix and 3 tablespoons granulated sugar. Using two knives or pastry blender, cut in butter until mixture looks like coarse crumbs. Add milk and vanilla, and quickly blend together with spatula.
• Drop heaping tablespoonfuls biscuit mixture on top of peaches, covering them completely. Sprinkle with 1 tablespoon granulated sugar.
• Bake 25 to 35 minutes or until golden brown.

BISQUICK® COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a deep 9-inch pie pan.
• Combine baking mix, milk, sugar, egg, and cinnamon in bowl; mix well. Spread into the bottom of the prepared pan.
• Mix baking mix, brown sugar, butter, and cinnamon together in a separate bowl using a fork or pastry blender until crumbly. Spread topping mix over cake batter; drag a butter knife across the top as if making a tic-tac-toe board several times.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

BISQUICK CUPCAKES RECIPE - (3.7/5)

Steps:

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