Cupcakes "Mickey and Minnie"

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 652, total fat 32 G., saturated fats 17 G., proteins 6 G., carbohydrates 92 G., fiber 3 G., cholesterol 73 mg, sodium 290 mg, sugar 67 G.

Using Oreo cookies and white and red Candy Melts, you can easily decorate ordinary Mickey and Minnie-themed cupcakes. For a more personalized treat, don't forget to match the paper cupcake liners to your favorite characters' outfits. These cupcakes will be the perfect addition to any Disney-themed party or children's event!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 and 1/3 cups premium flour
1 teaspoon baking powder
0.5 tsp salt
110 g unsalted butter at room temperature
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
0.5 cups of milk

Bows

1 cup red candy melts
1/4 cup white melting candies

Topping

36 chocolate sandwich cookies
100 g semi-sweet chocolate, chopped
110 g unsalted butter at room temperature
2 cups powdered sugar
2 tablespoons cocoa powder
2 tbsp. milk
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, semi-sweet chocolate, cocoa

Cooking the dish according to the recipe:

Preheat oven to 175°C and line a 12-cup metal muffin tin with paper cups.
Make cupcakes:

In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter with a mixer on medium speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes more. Beat in the eggs one at a time, then the vanilla extract. Reduce the mixer speed to low and beat in the flour mixture in three additions, alternating with the milk. Increase the mixer speed to medium and beat until fully incorporated.

Divide the batter among the prepared cupcake pans. Bake until the cupcakes spring back when lightly pressed, 20-25 minutes. Transfer them to a wire rack and let cool for 5 minutes in the pan, then remove them to a wire rack to cool completely.
Meanwhile, make the bows.:

Line a baking sheet with parchment paper. Place the red candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until completely melted. Transfer to a resealable plastic bag and snip off a small corner. Pipe 1½-inch bows onto the parchment (make a few extra bows in case some break). Place the white candy melts in a microwave-safe bowl; microwave in 30-second intervals, stirring, until completely melted; let cool slightly. Transfer to another resealable plastic bag and snip off a small corner. Pipe white dots onto the bows; let set for 15-20 minutes.
Topping:

Crush 24 cookies in a food processor; transfer to a small bowl and set aside. Wipe out the food processor.
Prepare the glaze:

Place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until the chocolate is completely melted. In a food processor, combine the butter, powdered sugar, melted chocolate, cocoa powder, milk, and vanilla extract until smooth. Spread the frosting on the cupcakes.
Press crushed cookies onto the cupcakes with frosting, pressing down to adhere. Divide the remaining 12 cookies; arrange 2 halves vertically on each cupcake, pressing them into the frosting to create ears. Carefully remove the bows from the parchment; place them against the cookies on the cupcakes.