Mice Cupcakes Recipes

MOUSE CUPCAKES

Steps:

• Frost tops of cupcakes with buttercream. For ears, make 2 small horizontal slits with a paring knife in top of 1 cupcake, just above paper liner, and then insert a wafer halfway into each slit.
• For nose, pipe chocolate frosting in an oval shape over lower half of cupcake, and spread smoothly; place a licorice round in the center.
• For whiskers, insert 3 licorice laces into frosting on each side of nose. For eyes, place 2 sunflower seeds directly above nose.

MICE CUPCAKES

Steps:

• Prepare cake batter and bake according to package directions for cupcakes, using foil- or paper-lined muffin tins. Remove from pans to wire racks to cool completely. , Frost cupcakes generously with vanilla frosting. For ears, position two vanilla wafers on each cupcake. Add Red Hots for eyes and gumdrops for noses. Insert short pieces of licorice for whiskers and longer pieces for tails.

MINCE PIE CUPCAKES

Steps:

• Preheat the oven to 180.
• Cream together the butter, caster sugar and vanilla essence until smooth and fluffy.
• Beat in the eggs one at a time.
• In separate bowl, sift together the flour and baking powder, then add to the batter and mix well until incorporated. Add the milk to loosen the mixture, mixing to a soft, smooth consistency.
• Line a 12 hole muffin tin with muffin cases and divide the mixture evenly between them. Bake for 25 minutes without opening the oven door to check them for the first 20 - this stops them from collapsing!
• Remove from the oven, turn the cupcakes out of the tin and leave to cool on a wire rack while you make the icing.
• Cream the butter and icing sugar together until smooth and fluffy, then mix in the brandy. You may have to add a little more icing sugar or a tablespoon of flour if the icing becomes too runny. It should be firm enough to hold a peak if a spoon is dipped in and removed. Spoon into a piping bag fitted with a fluted nozzle and chill in the fridge for 5-10 minutes to firm up a little.
• When the cakes have cooled, cut any domed tops off and use a peeler or apple corer to make a hole in the middle of each one, leaving at least 1/2 cm of sponge to the edge of the cake all round. Keep all the offcuts.
• Fill each cake with a heaped tsp of mincemeat and replace the offcuts of sponge back on top to seal it in. You may have to trim these a little, but it doens't matter if they stand slightly proud of the top of the cake.
• Finally, pipe the icing in a spiral on top of the cake, making sure the hole in the middle is completely covered. Start at the outside and spiral towards the middle, building up to a peak. Decorate with as much festive glitter, decorations and sweets as you like!

MOUSE CUPCAKES

Steps:

• Measure out 3/4 cup buttercream and combine with melted and cooled chocolate, stirring until smooth with a flexible spatula. Transfer to a pastry bag fitted with a small plain tip (#6).
• Using an offset spatula, spread plain buttercream in a smooth, even layer over cupcakes. Pipe chocolate buttercream in a 2-inch oval in lower part of each cupcake. Place a licorice button in the center of the piped oval for the nose. Arrange three licorice pieces in the buttercream on each side of the nose for whiskers. Place two chocolate-coated sunflower seeds above the piped chocolate oval for the eyes.
• Using a paring knife, make two small slits, about an inch apart, in top of cupcake, just above the liner. Insert two candy wafers into slits for ears, securing with dabs of buttercream, if necessary. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

MINNIE MOUSE® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
• Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
• Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
• Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.
• Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
• Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.