Sausage & Egg Cupcakes

Sausage & Egg Cupcakes

 

Sausage & Egg Cupcakes (Cupcake Quiches)

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INGREDIENTS

• ·         8 ounces low-fat sour cream
• ·         1/4 cup salsa
• ·         1/2 pound sweet or mild Italian or pork breakfast sausage
• ·         ¼ c finely chopped sweet onion
• ·         1 tbsp light pancake syrup or maple syrup
• ·         6 eggs
• ·         12 fl oz. can (1 1/2 c) non-fat evaporated milk
• ·         1 teaspoon paprika
• ·         Salt and pepper, to taste
• ·         Cooking spray
• ·         1/2 cup shredded Cheddar

DIRECTIONS

1. Mix together the sour cream and salsa in a small bowl. Place the mixture into a small plastic sandwich bag and put in the refrigerator to cool so that it firms up (optional).
2. Preheat the oven to 350 degrees.
3. In a frying pan, cook the sausage and onions over medium-low heat, breaking it up with the back of a spoon as you go. Stir in syrup. Remove from heat and set aside.
   
   
   
4. In a medium bowl, combine the eggs, evaporated milk, and paprika. Season with salt and pepper, to taste, and beat until combined. 
5. Spray a 12-cup cupcake pan with cooking spray and place approx. 1/4 c of the sausage mixture and a pinch of the Cheddar in each cup. Pour the egg mixture into each cup, filling them just about to the top.
   
6. Bake in the oven until the eggs are cooked through and golden brown on the top, about 15 minutes. 
7. Run a knife around the cupcakes to loosen and let sit for 5 minutes. Remove the egg cupcakes from the pan and let cool for about 5 minutes. 
8. Meanwhile, take the plastic sandwich bag out of the refrigerator and cut off one of the corners so that there is a ½-inch hole. Pipe the sour cream icing onto each egg cupcake (if desired), and top each one with minced scallions or green onions. 

Note: I wanted something a little lower in calorie than the original recipe, which called for heavy cream, so I substituted the canned non-fat evaporated milk. You may want to sprinkle each filled egg cup with 1 tbsp of frozen diced hash browns or chopped parsley for variety before baking and skip the topping. If you don't like sausage, you can use finely cut up fried bacon instead. Good with ketchup, too.

Creepy Critter Cupcakes

My latest cooking class is composed of children between 4 and 14 years of age so flexibility in use of materials and expectations runs the gamut during our 3/4 hr each week. As always, they did an excellent job with these "creepy critter cupcakes," in honor of Halloween. I loved the colors and their imagination and creativity.

My Cupcake Decorating Class

I had some amazing kids between 3 and 12 years of age in my cupcake decorating class this last session and wanted to share some of their creations with you. They were imaginative and had great creativity with the materials I gave them (plus they loved eating the left-overs :) This week was "dragons and unicorns" and we had an absolute blast!

 

 

       
 During previous classes, we did animals and characters. See if you can spot Shamu, bunnies, cows and the monkeys in any of these. There's even a pirate...

 

                                                            

  

                      

                 

Dazzling Seasonal Cupcakes

Here is a selection of really cute and quite amazing Christmas and Winter Cupcakes from "Hello, Cupcake" and "What's New, Cupcake?", 2 books which have been featured on the New York Time's Bestseller List and which are chock-full of excellent design ideas. Enjoy - and have a Merry Christmas and a joyous, creative New Year!

March of the Penguins

Ornament cupcakes

Walruses

A Partridge in a Pear Tree

Polar Opposites

Bears at the Beach (just for kids)

Our friends at the Kraft Kitchens have come up with this idea for a fun beach-themed party for children. Bears at the Beach are decorated cupcakes, but it's the clever finishing touches that make this a favorite of any aged child.

Bears at the Beach

Total time: 1 hr 20 min

  Prep: 30 min

  Servings: 24 servings

 

Ingredients

1 pkg. (2-layer size) white cake mix

2-1/4 cups thawed COOL WHIP Whipped Topping, divided

6 drops blue food coloring

1/2 cup HONEY MAID Graham Cracker Crumbs

48 TEDDY GRAHAMS Graham Snacks

24   JET-PUFFED FUNMALLOWS Miniature Marshmallows

 

Preparation

PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.

1. REMOVE 1-1/4 cups COOL WHIP; set aside. 
2. Tint remaining COOL WHIP with food coloring. 
3. Spread top of each cupcake with some of each color COOL WHIP to resemble the ocean and its beach. 
4. Sprinkle 1 tsp. graham crumbs over white COOL WHIP on each cupcake for sand.

INSERT 1 small cocktail umbrella into beach area on each cupcake for the beach umbrella, or use a small palm tree or other decoration. Decorate cupcakes with remaining ingredients as shown in photo. Keep refrigerated.

Kraft Kitchens’ Tips

SHORTCUT: Spoon each color of COOL WHIP into separate resealable plastic bag; cut small corner off bottom of each bag. Use to squeeze COOL WHIP from bag to frost cupcakes.

SPECIAL EXTRA: Flatten additional marshmallows with rolling pin to resemble beach towels. Or, cut wide, soft candy ribbon into pieces to resemble towels (Charleston Chews, Fruit Rollups or the equivalent work well for this).