Cocktail Cupcakes
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
Ingredients
- 2 sticks 16 Tbsp real butter do not substitute
- 8 oz. sharp cheddar cheese, grated
- 1 cup sour cream
- 2-4 green onions, chopped
- 2 cups Bisquick baking mix
Instructions
- Melt butter in a large bowl in the microwave
- Add cheese and stir to melt
- Add chopped onions and sour cream.
- Add Bisquick and blend well
- Line mini muffin tins with papers or grease tins well
- Fill tins 2/3 full
- Bake at 375 degrees 10-12 minutes or until golden
- Serve warm or at room temperature
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OK, Jenna…be honest. How many of these do you eat while they’re still warm? These look delicious! Sally