Cocktail Cupcakes

These little beauties are savory, cheesy bites that are perfect paired with cold drinks

These are quite frankly dangerous.  They are so good and so easy, but not exactly health food! However, they are bite sized so one bite of anything is fine, right?  [Betcha can’t eat just one 🙂 ] Anyhoo… make a batch of these and give most of them away!  Perfect hostess gift, welcome new neighbor, delicious as an appetizer or with soup or salad.  They also freeze well.   Here’s what you need:

First, melt the butter in a large bowl, then add Bisquick

and cheese

stir it around to melt the cheese

add the green onions and sour cream and mix well

scoop the batter into mini muffin pans

TIP:  I like to use silicone pans for this, the baked cupcakes will just pop right out, and no messy papers to deal with when eating.  But, you can use lined tins, or spray your pans really well with cooking spray.  This recipe can be made into standard size muffins by adjusting the
baking time.

Bake the cupcakes  at 375 for about  10-12 minutes until golden

turn them out onto a board or rack and serve them up!

COCKTAIL  CUPCAKES   for a printable version click here
2 sticks real butter [no substitutions]
8 oz sharp cheddar, grated
2-4 green onions, chopped
1 c sour cream
2 c Bisquick

Melt butter in large bowl in microwave. Add cheese and stir to melt.  Add chives and sour cream.  Blend well and add Bisquick and blend thoroughly.  Line muffin tins* with mini papers and fill 2/3 full OR drop dough balls onto greased cookie sheet.  Bake at 375 10-12 min until golden.  Serve warm or room temperature
Makes 36

One Response to “Cocktail Cupcakes”
  1. Sally says:

    OK, Jenna…be honest. How many of these do you eat while they’re still warm? These look delicious! Sally


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