Steps to Make Panda Express Ginger Fish

Mini Panda Cupcakes

Steamed ginger fish panda express 6 oz 200.0 calories 8.0 grams carbs 12.0 grams fat 15.0 grams protein.

Recipe Summary Mini Panda Cupcakes

These chocolate mini cupcakes are decorated as little panda bears. The proportions work best for mini cupcakes.

Ingredients | Panda Express Ginger Fish

9 tablespoons unsweetened cocoa powder

5 tablespoons boiling water, or as needed

¾ cup unsalted butter

¾ cup white sugar

2 tablespoons white sugar

1 cup all-purpose flour

2 teaspoons baking powder

3 eggs

1 (8 ounce) package cream cheese, softened

¼ cup unsalted butter

½ teaspoon vanilla extract

1 cup confectioners' sugar, sifted

¼ cup white sugar

180 miniature semisweet chocolate chips

2 tablespoons chocolate sprinkles

1 ounce fondant, ready-to-use, white

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease one 24-cup mini muffin tin and one 12-cup mini muffin tin or line cups with paper liners.

Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth.

Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared mini muffin cups using an ice cream scoop, filling each 2/3 to the top.

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 12 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 30 minutes.

Combine cream cheese and 1/4 cup butter in a bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Stir in confectioners' sugar gradually.

Frost each cupcake with a layer of white frosting. Pour white sparkling sugar into a small bowl and dunk each frosted cupcake into the sugar, so the frosting is evenly covered.

Place 2 chocolate chips into the middle of each cupcake for the eyes with the pointy side facing the cupcake. Place 1 chocolate chip with the pointy side pointing down for the nose, like an upside-down triangle. Make a mouth with 3 chocolate sprinkles in the shape of an anchor. Place 2 chocolate chips on top of the cupcakes for the ears.

Roll fondant into tiny balls for the eyes, smaller than the mini chocolate chips, and stick 1 half piece of chocolate sprinkle into each ball for the pupils. Glue eyes onto the 2 eye chocolate chips with some frosting.

If you don't need that many mini cupcakes, just make the amount you need and bake regular- sized cupcakes with the rest of the batter. You need to adjust the baking time, probably more like 20 minutes, just keep checking with a toothpick.

You can also use small sugar eyeballs instead of making the eyeballs out of fondant yourself.

Info | Panda Express Ginger Fish

prep: 1 hr cook: 10 mins additional: 30 mins total: 1 hr 40 mins Servings: 36 Yield: 36 mini cupcakes

TAG : Mini Panda Cupcakes

Desserts, Cakes, Cupcake Recipes, Chocolate,