Best 6 Mini Cupcake Mortarboards Recipes

BOX TOPS FOR EDUCATION MINI CUPCAKES

Steps:

• Heat oven to 350°F (for all pans). Spray 60 mini muffin cups with cooking spray.
• Make cake batter as directed on box. Divide batter among 4 small bowls, about 1 cup each. Make 4 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well. Fill each muffin cup with 1 level measuring tablespoon batter, making 15 cupcakes of each color.
• Bake 11 to 14 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
• Top with frosting, and decorate with nonpareils. Store loosely covered.

MORTARBOARD CUPCAKES

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the water, oil, vinegar and vanilla; stir into dry ingredients just until combined., Fill greased muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove to wire racks., In a large bowl, cream the butter, shortening and vanilla until light and fluffy. Add confectioners' sugar alternately with milk, beating well after each addition. Add food coloring if desired., Level off the top of cupcakes; frost sides and bottom. Place upside down on a serving platter or covered board. Frost graham crackers; place one on each cupcake. Place an M&M's candy in the center of each cracker with two licorice pieces for a tassel.

MINI KEY LIME CUPCAKES

Steps:

• In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
• Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
• Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
• Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

MINI CUPCAKE MORTARBOARDS

Steps:

• 1- Heat oven to 350°. Line 24 mini muffin cups, 1 3/4 x 1 inch, with mini paper baking cups. Make cake mix as directed on package, using water, oil and eggs. Fill cups 2/3 full (about 1 rounded tablespoon each). Refrigerate remaining batter.2- Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from pan to wire rack. Cool completely, about 30 minutes. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable for serving.)3- To make tassels, cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each length into several strips up to 1/2 inch from one end. Roll uncut end between fingertips to make fringes on ends of tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.4- Frost bottoms of cookies. Place 1 candy on center of bottom of each cookie. Turn cupcakes upside down so bottom side is up. For each mortarboard, place small dollop of frosting on bottom of cupcake top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.High Altitude (3500 to 6500 feet): Heat oven to 375°. Make cake mix following high-altitude directions on package for cupcakes. Fill cups 1/2 full. Bake 17 to 20 minutes. About 90 mini-cupcakes.1 Cupcake: Calories 145 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 15mg Sodium 110mg Carbohydrate 19g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%.Betty's Tip: Share these cupcakes with family and friends of your graduate, using paper baking cups that match school or class colors. You can even tint the frosting with food color to match the baking cups.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MINI VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
• Sift flour, baking powder, and salt into a bowl.
• Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

MINI BRAIN CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 72 mini muffin cups. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among muffin cups. Gently press 1 chocolate chunk into center of each muffin cup.
• Bake 11 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Frost cupcakes with vanilla frosting. Top each with 1 walnut half. Using red gel, pipe along edges of walnut halves to look like brains. Store cupcakes loosely covered at room temperature.