Chocolate Cupcake.

You can cook Chocolate Cupcake using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chocolate Cupcake

1. It’s 100 grams of All purpose flour.
2. Prepare 20 grams of Cocoa powder.
3. Prepare 100 grams of Castor sugar.
4. It’s 2 gallon of Whole Eggs.
5. You need 50 grams of Butter or margarine.
6. Prepare 100 ml of Milk.
7. It’s 50 grams of Dark chocolate.
8. You need 1 tsp of Baking powder.
9. You need 1 pinch of Salt.

Chocolate Cupcake step by step

1. Preheat the fan oven 175C..
2. Beat eggs until pale, add sugar gradually, beat until very thick..
3. In another bowl, mix flour, cocoa powder, baking powder. Add to egg mixture gradually in low speed untill well mixed..
4. Heat in microwave milk, butter and dark chocolate untill well melted..
5. While still hot, wisk 1/2 cup of egg-flour batter into milk mixture. Pour it back into egg-flour batter. Wisk it well..
6. Bake it for 20 minutes or untill the skewer come out clean..

Simple Chocolate Cupcakes Recipe.

You can have Simple Chocolate Cupcakes Recipe using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Simple Chocolate Cupcakes Recipe

1. It’s 150 gms of All Purpose Flour (1 1/4 cups).
2. You need 10 gms of Baking Powder (2 tspns).
3. Prepare 50 gms of Cocoa Powder (1/4 cup).
4. You need 65 gms of Sugar (1/3 cup).
5. Prepare 70 gms of Unsalted Butter or Margarine (1/3 cup).
6. Prepare 5 ml of Vanilla Essence (1 tspn).
7. It’s 2 pcs of Eggs.
8. It’s 180-190 ml of Milk (appx. 3/4 cup).
9. Prepare 1/4 of tspn Salt (If using Margarine; don't use salt).

Simple Chocolate Cupcakes Recipe instructions

1. Pre-heat your oven to 350 °F or 180°C. Line a dozen (12 pcs) cupcake/muffin pan with cupcake liners and set aside..
2. In a medium bowl, measure and sift the flour, cocoa and baking powder together then set aside (If using un-salted butter – add salt to the dry ingredients). In a small bowl, beat the eggs and essence together until mixture has bubbles; set aside..
3. In a large bowl, measure the sugar and butter/margarine and cream until white or almost white. You can use a balloon whisk, should take about 5 – 7 minutes. You can also use an electric mixer and cream between 3 to 5 minutes..
4. Add the egg mixture into your creamed mixture and beat for no more than 1 minute, make sure ingredients are well incorporated..
5. Pour half the dry ingredients into your creamed mixture and start folding using a spatula. Pour the rest of the dry ingredients and add the milk gradually while folding. Make sure your batter is of a drop consistency (when you pick batter with a spatula & drop it back – it should drop within 2-3 seconds), it’s ready for baking..
6. Spoon the batter into the cupcake liners; make sure you don’t fill past 3/4 way..
7. Place the muffin pan into the oven, preferably the middle rack and bake for about 30 to 40 minutes or until a skewer or toothpick inserted comes out clean..
8. Remove the muffin pan from oven, place on a shelf to cool for about 5 minutes..
9. Remove them and place them on a tray or a cooling rack to cool completely..
10. If you would like; you can make some cream frosting and decorate them to look pretty ^_^ Easiest way is to chill, then whip a cup (250ml) of non-dairy cream topping for about 5 – 10 minutes and then decorate your cupcakes!.

Red Velvet Cupcakes with White Chocolate Filling & Cream Cheese Icing – 4th of July.

You can cook Red Velvet Cupcakes with White Chocolate Filling & Cream Cheese Icing – 4th of July using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Red Velvet Cupcakes with White Chocolate Filling & Cream Cheese Icing – 4th of July

1. Prepare of Batter.
2. It’s 2 box of Red Velvet Cake Mix.
3. It’s 1/2 dozen of Eggs.
4. You need 2 cup of Water.
5. It’s 2/3 cup of Vegetable Oil.
6. It’s of Filling.
7. Prepare 8 oz of White Chocolate.
8. Prepare 8 oz of Cream Cheese.
9. Prepare 1/2 tsp of Vanilla Extract.
10. You need 1/2 cup of Milk.
11. It’s of Icing.
12. Prepare 2 can of Whipped Cream Cheese Icing.
13. Prepare 1 box of Food Coloring.
14. It’s of Misc..
15. You need 1 of Decorating Tips.
16. It’s 4 of Disposable Piping Bags.

Red Velvet Cupcakes with White Chocolate Filling & Cream Cheese Icing – 4th of July step by step

1. Preheat oven to temp as instructed on cake mix box..
2. In a double broiler, combine milk & white chocolate, over medium heat. Stir often until completely melted & smooth. Remove from heat and allow to cool to room temperature..
3. Beat cream cheese & vanilla together in a separate bowl..
4. Once chocolate mixture has cooled, slowly stir it into cream cheese mixture. Place mixture into refrigerator to set for 2 hours..
5. Prepare cake mix according to box.
6. Pour batter into cupcake/muffin pan. Bake as directed. *Note* Mix states you can make 48 cupcakes but I've never been able to get more that 40-42 out of it..
7. Remove from oven & allow them to cool COMPLETELY..
8. After filling has finished setting, remove from refrigerator & scoop into a piping bag & begin filling cupcakes. (If you've never filled a cupcake YouTube will be your bestfriend.).
9. Mix up your icing colors & decorate!.

Pumpkin Spice Cupcakes with Cream Cheese Frosting.

You can cook Pumpkin Spice Cupcakes with Cream Cheese Frosting using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pumpkin Spice Cupcakes with Cream Cheese Frosting

1. You need 1 box of PILLSBURY MOIST SUPREME® PERFECTLY PUMPKIN PREMIUM CAKE MIX.
2. Prepare 1 can of Cream cheese frosting.
3. You need 1 packages of Multicolor sprinkles.
4. It’s 1 cup of Pumpkin latte M&M's.
5. Prepare 1 of Food coloring kit.

Pumpkin Spice Cupcakes with Cream Cheese Frosting instructions

1. Preheat oven to 350°F. Follow the directions of the cake mix. I used substitute egg liquid instead of actual eggs..
2. Use Halloween themed cupcake liners and fill in the batter halfway. Bake for 21 mins..
3. Stick a toothpick in the cupcakes to check if they're done. If it comes out clean then you're all set! Wait till they're completely cooled..
4. Stir frosting to make it softer. Divide icing evenly into 3 bowls. In one bowl, mix in green food coloring. In another bowl, mix in red and yellow coloring. Leave the last bowl with the traditional white color. Frost the cupcakes (8 cupcakes for each color)..
5. Add on sprinkles and M&M's. Decorate however else you want. Enjoy!.

Apple Pies in Muffin/Cupcake Tins.

You can have Apple Pies in Muffin/Cupcake Tins using 14 ingredients and 12 steps. Here is how you cook it.

Ingredients of Apple Pies in Muffin/Cupcake Tins

1. Prepare 4 lb of apples, I used local Macoun today but usally use easy to find Granny Smith.
2. You need 2/3 cup of granulated sugar.
3. You need 2 tbsp of fresh lemon juice.
4. It’s 4 tbsp of unsalted butter.
5. It’s 2 tbsp of all-purpose flour.
6. You need 1 tsp of ground cinnamon.
7. You need 1/4 tsp of salt.
8. Prepare 3 of 9 inch pie crust dough either homemade or pre made disks such as Pillsbury refrigerated pie crust ( 2 in a box rolled up ).
9. Prepare of CRUMB TOPPING.
10. Prepare 1/2 cup of all-purpose flour.
11. You need 1/4 cup of packed light brown sugar.
12. It’s 1 tsp of apple pie spice mix or cinnamon.
13. Prepare 1/4 cup of toffee chips such as heath bits. found near the chocolate cbips in the grocery store.
14. You need 4 tbsp of cold butter, cut into cubes.

Apple Pies in Muffin/Cupcake Tins step by step

1. Peel.and core the apples.
2. Cut apples into cubes, add to.large bowl with lemon juice while cutting. When all.cut apples are in bowl.add sugar toss to coat..
3. Heat butter in a large skillet, add sugared apples with lemon juice and cook, stirring often just until softened but holding their shape.Add flour, cinnamon and salt.and cook just until blended. Transfer to a bowl to chill .Store up to two days in the refrigerator.
4. MAKE CRUMB TOPPING.
5. In a bowl combine flour, brown sugar, salt, apple pie spice and toffee chips add butter and mix with a fork until.It looks like like a crumble.Keep very cold up to a week.before using . Add to pies cold..
6. FOR CRUSTS.
7. Spray 12 standard size muffin or cupcake tins with non stick spray, set aside.
8. Roll each pie crust out , cut 4 -4 inch circles from each crust.I used a freezer container lid..place dough circles in each of the prepared tins .smooth sides to fit and trim tops. Chill at least an hour. Note dough is easy to work with if kept cold. Do 4 pie crusts at a time, keeping dough cold when your not working with it..
9. Fill.each cold crust evenly with apple mixture.
10. Top.each pie evenly with crumb topping.
11. Bake 12 minutes, rotate baking pan bake 9 to 12 minutes more until golden.
12. Cool. pan on wire rack 15 minutes then run a small.sharp knife around edges of pies to prevent sticking.Cool about 15 minutes more before gently lifting out with a small knife.They need to be just warm, If you try to take out when to hot they will.not stay intact..

Tangerine dream cupcakes. Sprinkle a thick layer of sugar in a. This Tangerine Drizzle Cake recipe is really simple, while the outcome is anything but! A wonderful, moist citrus cake that looks simple but has an amazing combination of. " I have ordered cupcakes from dream cupcakes on several occassions for trade shows. " Leanne and the team at Dream Cupcakes provided the icing on the cake for our internal rebrand programme.

Tangerine Dream is a sativa-leaning strain with effects that may reduce pain and increase energy. Consuming too much Tangerine Dream may leave you stuck in the couch, as this strain was crafted. Tangerine Dream peppers pop in the garden – their bright orange hue draws the eye making them The default for Tangerine Dream peppers is zero heat, though some report a slight simmer to the. You can cook Tangerine dream cupcakes using 14 ingredients and 9 steps. Here is how you cook that.

Ingredients of Tangerine dream cupcakes

1. Prepare 2 cup of flour.
2. Prepare 1 tsp of baking powder.
3. Prepare 1/4 tsp of baking soda.
4. Prepare 1 pinch of salt.
5. You need 1/2 cup of butter.
6. Prepare 1 1/2 cup of sugar.
7. You need 1 tbsp of grated tangerine zest.
8. You need 1/2 cup of tangerine juice.
9. It’s 5 of extra tangerines for decorating.
10. It’s 2 of eggs.
11. You need 3 cup of sweetened coconut flakes.
12. Prepare 2 cup of mini marshmallows.
13. Prepare 1 1/4 cup of whipping cream.
14. Prepare 3 tbsp of sugar.

Tangerine Dream by Barneys Farm Seeds. Order Tangerine Dream cannabis seeds today from Barney's Farm and you will be spellbound. TANGERINE DREAM™ grows up to a metre tall, and its strong side branches yield an impressive. This soundtrack is such a rarity.

Tangerine dream cupcakes step by step

1. Preheat oven to 350°F and grease and line muffin tin with cupcake liners..
2. Combine flour, baking soda, baking powder, and salt and set aside..
3. Beat the butter, sugar, and tangerine zest until fluffy. Add eggs one at a time, beating until well combined..
4. Add about 1/3 of the flour mixture to the egg/sugar mixture and beat until combined. Add about 1/3 of the tangerine juice and beat until combined. Repeat until all of the flour and juice has been adding in..
5. Pour batter into cupcake liners and bake 25-30 minutes. A toothpick should come out clean. Let muffins cool..
6. Ok honestly, I really struggled with the frosting. I envisioned a marshmallow flavored frosting that would be stiff enough to pipe out of an icing bag and then I planned on making a little icing tower and dipping it in coconut flakes. But I failed haha. Mine was a thick but liquid frosting and I messed with it for a long time and eventually gave up so I think this is what I did after all the experimenting. If I were to try again though, I would probably try beating whipping cream and sugar and adding in marshmallow fluff..
7. Melt marshmallows and a little whipping cream in a saucepan. Remove from heat once it's liquid and beat with another cup or so of whipping cream and additional sugar. I beat it for like 20 minutes and then left it in my fridge covered over night..
8. The next day, I stirred the frosting and put it on the cupcakes. Wait about 30 seconds until frosting stops dripping and then dunk frosting side down into a plate of coconut flakes..
9. Let them sit for a few minutes. Add a sprinkle more of coconut flakes to each one. Decorate with tangerine slices and rind spirals..

It is a rather big sturdy marijuana plant that yields big compact and. Tangerine Dream smokers usually feel an immediate head rush that leaves the senses buzzing. What follows is a spreading feeling of warmth and emotional uplift that can be disorienting in the short term. These Orange Cream Cupcakes are made with orange cupcakes and frosting and a light vanilla cream filling! Dream Sequence: Best Of Tangerine Dream.

Amazing moist vanilla cupcakes with buttercream frosting!. This Easy Vanilla Cupcake recipe makes moist vanilla cupcakes topped my my favorite vanilla buttercream frosting. This recipe uses oil instead of These cupcakes stay moist for several days and are packed with vanilla flavor. I topped these with a classic vanilla buttercream icing, but these.

This moist Vanilla cupcake recipe is universally popular at parties like baby showers. Vanilla Cupcakes bring a party table to life when I knew vanilla cupcakes with vanilla buttercream frosting would be my foodie contribution to the party. Party cupcakes are really fun to make and. You can cook Amazing moist vanilla cupcakes with buttercream frosting! using 15 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Amazing moist vanilla cupcakes with buttercream frosting!

1. It’s of For the cupcakes:.
2. You need 2 cups of cake flour.
3. You need 1/2 teaspoon of salt.
4. It’s 2 teaspoons of baking powder (don’t use baking soda).
5. Prepare 1 stick of butter.
6. Prepare 3/4 cup of white sugar.
7. Prepare 2 of eggs (make sure they are room temperature).
8. It’s 1 cup of milk.
9. Prepare 1 teaspoon of vanilla extract.
10. Prepare of For the buttercream:.
11. Prepare 1 stick of butter softened.
12. You need 2 teaspoons of vanilla extract.
13. Prepare 2 cups of pure powdered sugar.
14. You need 2 tablespoons of milk.
15. It’s of Food coloring of your choice (I used teal and orange).

I mentioned a couple weeks ago that I'd be bringing you some new When topped with my favorite vanilla buttercream, these vanilla cupcakes really are a dream! Did you use all butter frosting or just eliminated the shortening and didn't replace it with anything? Moist vanilla cake and sweet buttercream frosting perfect for birthdays! Using a stand mixer with the whisk attachment (or a Frost cooled cupcakes using a spreader or a piping bag.

Amazing moist vanilla cupcakes with buttercream frosting! instructions

1. For the cupcakes:.
2. Mix the flour, salt, and baking powder in a bowl and set aside.
3. Cream butter and sugar.
4. Add the eggs to the butter and sugar and mix.
5. Add half of the flour mixture and beat again until mixed.
6. Add half of the milk and beat again until mixed.
7. Add the rest of the milk and flour and beat until completely mixed and well combined.
8. Place in muffin tins lined with papers.
9. Add vanilla.
10. Bake at 375 F. For 16-18 minutes.
11. Enjoy these cupcakes!.
12. Notes for the cupcakes: make sure you cream the butter and sugar for at least 4 minutes. Don’t use any other flour than cake flour. This mixture may be a little thick, don’t let that worry you! It’s supposed to be! My cupcakes were done at 17 minutes! ENJOY THESE CUPCAKES!.
13. For the buttercream:.
14. Cream the butter until smooth.
15. Add sugar and vanilla beat.
16. Add milk.
17. Beat for 3-4 minutes.
18. Add food coloring.
19. Pipe onto cupcakes.
20. Enjoy!.
21. Notes for buttercream: make sure to beat the butter alone first. Make sure you don’t use a stand mixer! An electric mixer or a wooden spoon works fine..

Depending on how much frosting you use These were AMAZING! This is the first time I have baked anything vanilla, and I am SO glad I found this recipe! These paleo vanilla cupcakes are so light, fluffy, moist, and sweet that you'd never guess they're gluten free, dairy free and paleo! The "buttercream" frosting is easy to whip up, and tastes just like the original even though it contains no refined sugar or dairy. Kid approved and perfect for birthdays.

Red velvet cupcakes🤤. Red velvet cupcakes with cream cheese frosting – These cupcakes are so light, moist and fluffy. Perfect treat for Valentine's day, for the holidays or any. These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting.

Whip up a batch this holiday season or anytime of the year. Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. While a year round favorite, their red and white color scheme make them particularly well suited for Christmas, Valentine's Day, and Canada Day. You can cook Red velvet cupcakes🤤 using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Red velvet cupcakes🤤

1. You need 2 1/2 cups of all-purpose flour.
2. You need 1 cup of sugar.
3. Prepare 1 of tspn baking soda.
4. Prepare 1 of tspn salt.
5. You need 1 of tspn cocoa powder.
6. It’s 1 1/2 cups of vegetable oil.
7. Prepare 1 cup of buttermilk, room temperature.
8. You need 2 of large eggs, room temperature.
9. You need 2 of tspn food coloring.
10. It’s 1 of tspn white distilled vinegar.
11. Prepare 1 of tspn vanilla extract.
12. You need of For frosting:.
13. It’s 1 1/2 cup of whip cream.
14. You need 1 of tspn vanilla extract.

Top each cupcake with a fresh blueberry and you have. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last post on Modern Honey and it has to be perfect red velvet cupcakes.

Red velvet cupcakes🤤 instructions

1. Gather all your ingredients. Preheat the oven to 180 degrees C. Line 2 (12-cup) muffin pans with cupcake papers..
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder..
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer..
4. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined..
5. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes.
6. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting..
7. For frosting: In a large mixing bowl, beat the whip cream and vanilla together until smooth. Increase the speed to high and mix until very light and fluffy..
8. Frost the cupcakes with a butter knife or pipe it on with a big star tip (I used star tip 1M.) Garnish with strawberries or cake crumbs.

The best quote about the allure of red velvet cake comes from Southern food writer Angie Mosier, who said, "It's the Dolly Parton of cakes — a little bit tacky, but you love her." How to Make Red Velvet Cupcakes. The red color can come from beets or even strawberries but personally I unapologetically prefer red food dye and in large quantities as it does a better job of disguising the brown chocolate without altering the flavor. Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa. Once combined, mix in the red food colouring until you have a deep red mix – the colour may vary depending on what brand you use.

Lemon cupcakes with raspberry frosting. Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. The idea for these lemon cupcakes came from my Lemon Raspberry Cheesecake Squares, which happen to be one of the most popular recipes (and one of my favorite recipes) on the blog. These Raspberry Lemon Cupcakes are deliciously moist, light, and flavorful.

It's amazing how babies come with a massive learning curve. All of the color in the frosting also comes from the purée, so there's no need to. These lemon cupcakes are like summer in your mouth! You can have Lemon cupcakes with raspberry frosting using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Lemon cupcakes with raspberry frosting

1. Prepare 1 box of lemon cake mix.
2. It’s 1 stick of salted butter-room temp..
3. It’s 1 lb of powder sugar.
4. It’s 1/2 tsp of vanilla.
5. You need 1/2 cup of raspberry jam w/seeds.

Bursting with fresh and tangy lemon flavor, these eye-catching treats are topped with elegant swirls of sweet raspberry cream cheese frosting. The fitting combination makes for a heavenly summer dessert fit for any occasion. Today I'm going to show you how to make the best Lemon Cupcakes with Raspberry Frosting. Soft and moist cupcakes filled with raspberry jam and topped with.

Lemon cupcakes with raspberry frosting instructions

1. cook cupcakes as directed on box.
2. in mixer, mix powder sugar with butter.
3. add vanilla mix at medium speed.
4. add jam and mix on high.
5. once cupcake are cool frost and enjoy.

Frost cupcakes- either by spreading frosting onto the cupcakes with a knife or by scooping the frosting into a piping bag for a more decorative look. The lemon part of the cake tasted very good but the raspberry jam sunk to the bottom, making the whole bottom of the cupcake wet and sticky. To celebrate spring and summer time (yay for warmer weather!), I thought I would share this delicious lemon raspberry cupcake recipe. These cupcakes are SO easy to whip up and are made with my favorite secret baking ingredients. The cupcakes have that perfect lemon flavour – not to sweet and not too tart, while the raspberry frosting is the simplest thing ever (you don't even need any raspberries!).

Meatloaf Cupcakes. Meatloaf baked in muffin cups and topped with mashed potatoes, also known as meatloaf cupcakes with mashed potato icing, are kid-approved. These Meatloaf Cupcakes are fast and easy to make and are freezer friendly. These cute little meatloaf cupcakes are irresistible to kids – big and small.

After savoring these meatloaf cupcakes with mashed potato "icing," you may never make meatloaf the same way again. These mini-meatloaf cupcakes cook much faster than regular meatloaf which can take up to an hour or more. They also are easier for quick freezing or defrosting, packing for lunches, or taking on-the-go. You can cook Meatloaf Cupcakes using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Meatloaf Cupcakes

1. Prepare of the base.
2. Prepare 1 lb of your choice of hamberger meat or minced meat..
3. You need 1/2 cup of fresh onion.
4. It’s 1/2 tbsp of chives.
5. You need 1 of whole large egg.
6. Prepare 1 cup of bread crumbs/crackers.
7. Prepare 1/2 of House meatloaf mix.
8. It’s of toppings.
9. You need 2 of potatoes.
10. You need 1 of milk – to desired consistancy.
11. You need 1 tsp of butter or to taste.
12. It’s 1 cup of shredded cheese.

In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and. Keywords: healthy meatloaf, meatloaf cupcakes, Meatloaf Cupcakes with Mashed Potato Frosting, turkey meatloaf, turkey meatloaf with zucchini. Big V is back with another hilarious (and delicious) installment of Secret Ingredient Cooking – today featuring the most delicious little meatloaf cups done. Those sweet little bites of sugary goodness; they're small enough to make you feel like you're not wolfing down calories, but big enough to satisfy you!

Meatloaf Cupcakes step by step

1. Preheat oven to 350°F and place 3 slices of bread on the rack. Wait till bread is dried out. Crumble when cool. Or buy some from your grocery store xD.
2. Peel, wash and cut up potatoes while waiting on bread to toast. Put on medium heat until soft when poked with a fork..
3. Mix all base ingredients into large mixing bowl and mix till every thing is evenly distributed..
4. It's best to put small squares of parchment paper into the muffin cups or use paper cupcake cups for easier removal. Hold in either with a thin layer of butter..
5. Fill cupcake cups with base mixture. Your oven should still be at 350. Place pan in oven for 15-20 mins. If your not using cupcake cups or parchment paper pull out half way through cooking and run a knife around between meatloaf and pan..
6. While meatloaf is cooking take water from potatoes and mash with butter and milk to taste. Place in a freezer bag and in fridge to let cool so thicker..
7. When cool use bag to pipe mashed potatoe mix onto a flat shallow pan into swirls like icing on a cupcake. Let set in fridge till needed..
8. Pull muffins tin from oven and let cool. Place bottoms on same flat shallow pan as the tops removing them as you put the bottoms down and place tops on top. Sprinkle with grated cheese of your choosing and bake again on 350 till desired cheese is baked on..
9. Serve with beans or carrots on the side. Two to a person. Double the batch if you want thicker bottoms..
10. Add chives or bacon bits to the top as fun sprinkles if desired!.

This Mini Meatloaf Cupcakes recipe was a hit at our house last night. Meatloaf with mashed potatoes is a frequent meal around here. Meatloaf is a classic dish, but if you're trying to limit the carbs it doesn't mean it's off the menu. For those who avoid bread, there is a 'loaf' on the allowed list. This particular loaf is low in carbs.