Cupcake Sliders Recipes

LASAGNA SLIDERS/CUPCAKES

Steps:

• Brown ground beef in a pan along with onions and garlic until meat is crumbly, there's no more pink, and onions are soft.
• Add red sauce to pan.
• In a separate bowl, mix ricotta cheese and an egg thoroughly.
• Pre-heat oven to 350.
• Separate biscuits from each other.
• In a cupcake pan (I use a silicon pan, so I don't need to grease it, but if not using silicon, I suggest Pam) place a raw biscuit in each cupcake hole.
• With fingers, press biscuit into and partially along the sides of each hole, creating a "crust" effect.
• Spoon some meat mixture into each cupcake hole, on top of the biscuit.
• Spoon some ricotta on top of the meat, and spread evenly across the top.
• Sprinkle mozzarella cheese on top of each cupcake hole.
• Place in oven for 18-20 min, keeping a close eye on the cheese, making sure it doesn't burn.
• Remove from oven, and let cool for 3-5 minute
• With a knife, gingerly pry each lasagna slider from its cupcake hole, and place on plate.
• Serve sooner than later :)
• And Enjoy!

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.