: This is a good recipe for kids for an after school snack and perfect when you don’t want the kids to turn on the stove or oven. I found that a cupcake maker can be used to make all sort of different things. I have made eggs in them and the kids loved them. They come out shaped like little muffins and are easy to hold and eat. That
recipe is here.Anyway, I was thinking that with some fresh dough that it would be pretty easy to make little pizza bites that also are easy to hold and eat.
I bought some fresh pizza dough from my local grocer that makes it fresh every day and some shredded mozzarella and pizza sauce. First spray or butter the cupcake maker on the top and bottom. Then pull a piece of dough off and smash it down flat in each cupcake spot. Put a small amount of sauce and mozzarella cheese on each piece of dough and shut the top for about 4 minutes. When you see the bottom get brown then they are done. Most kids are that picky about their pizza so it doesn’t have to look perfect. Below are pictures of how mine turned out.
I was thinking this morning of making some eggs for my kids and I thought of this idea. Try using a cupcake maker to make the eggs. I bought the Babycakes CC-2828PK Cupcake Maker, Pink, 8 Cupcakes ">babycakes cupcake maker and thought if it can make cupcakes really fast i’m sure I can make eggs in there. It won’t stick so there is little cleanup, right there it was already a good idea for me. I think it’s a great idea if your have extra people over like for kids sleepovers. You don’t need to add any oil or butter in, they slide right out when done.
The first picture is when I put them in
finished eggs ( they came out great, like cupcakes)
You pretty much just put the eggs in and close the top for about 3 to 4 minutes depending how you want them. check on them once in a while. I think they came out perfect. If you already don’t have one of these cupcake makers they are available at Amazon.com
Everyone likes cupcakes, especially children. I recently bought this cupcake maker that makes cupcakes so fast and easy. I hate baking because of the cleanup and my kids know that they can usually get me to makes them with this cupcake maker. With this machine I have found it takes less than 5 minutes to make these cupcakes. For me they cooked faster than the directions said they would. I use a batter bowl that pours directly into the machine to make it easier and less cleanup. I found a few recipes and put a few recommendations to makes it healthier. : (Also I recommend using organic ingredients whenever you can) The first 2 recipes were found on cupcakerecipes.com . The Gluten recipe was found on Allrecipes.com
Applesauce cupcakes
Ingredients
• 1 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 1 1/2 cups sugar
• 1 cup finely chopped, peeled apple
• 1/2 cup chopped walnuts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 large eggs
• 1 1/2 cups applesauce
• 1/2 cup melted butter
Applesauce Cupcake Recipe Directions
Combine all dry ingredients in a large mixing bowl. Add eggs, butter, and applesauce. Mix for 2 minutes at slow speed. Scrape bowl. Mix at medium speed for 1 minute. Scrape bowl, and stir in chopped apples and walnuts.
Your oven should be preheated to 350 degrees. spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners. You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.
Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.
top with a frosting of your choice
Carrot Cake Cupcakes
• 2 cups all purpose flour
• 2 cups sugar
• 3 cups finely shredded carrots (I highly recommend organic carrots)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil ( I recommend using canola oil)
• 4 large eggs
Carrot Cake Cupcake Directions
Preheat oven to 350 degrees. Line cupcake pans with paper liners if desired.
Combine all dry ingredients in a large mixing bowl. Mix at low speed for 30 seconds, scraping bowl constantly while mixing. Mix at high speed for 3 minutes, scraping bowl every minute.
Pour batter into cupcake liners until they are 1/2 to 2/3 full.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then move to wire rack to cool completely.
GLUTEN FREE CUPCAKES
1 1/2 cups white rice flour
3/4 cup millet flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup sour cream
1 cup milk
2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Footnotes
Editor's Note
Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.
