Easy Mini Muffin Recipes

Written by Dipika Yadav

1. Mini Upside Pineapple Cake

Ingredients

1 package cake mix (Yellow or pineapple-flavored)
2 cans Pineapple Slices
1/3 cup butter or margarine
2/3 cup brown sugar

Directions

1. In a pan, take butter and brown sugar and beat the two ingredients together till the mixture turns soft and fluffy.

Sieve the cake mix into the mixture and blend well.
In a baking pan, arrange the pineapple slices and pour the batter over it. Bake it in a pre-heated oven for about 20-30 minutes.
Enjoy the mini upside down cake with a cup of tea or coffee.
2. Caramel Cupcake
Ingredients
- 1/4 cup butter
- 3/4 cup packed light brown sugar
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup butter
- 1 large egg
- 1/4 cup yogurt
- 3/4 cup milk
- 1 tablespoon vanilla extract
- 1 cup butter, softened to room temperature
- 3-4 cups powdered sugar
- 1/4 cup heavy cream
- 2 and 1/2 teaspoons vanilla extract
- Salt
Directions
For Butterscotch sauce
2. In a medium pan, melt the butter and gently add brown sugar and cream whisk. Keep stirring. Let the mixture bubble and thicken for 4-5 minutes (Don’t stir). Remove sauce from heat and add in vanilla and salt, mix well. Keep the mixture aside and let it cool.
For cupcakes
3. Sift flour, baking soda, baking powder and salt together. Keep aside.
Take a large bowl, melt butter add small portions of brown sugar whisk. To this mixture, add egg, milk, yogurt and vanilla extract until blended together. Slowly add in dry ingredients to make a fine batter.
Divide the mixture between muffin tins.Bake for 20 minutesin a pre-heated oven. Cool the cupcakes aside.
For icing
4. Beat softened butter for at least 3 minutes until smooth and creamy. Add vanilla extract cream and powdered sugar and blend everything well. If frosting is too thin then add more powdered sugar.
For filling and frosting
5. Fill a piping bag with butterscotch sauce and fill the cupcakes. Finish this up with vanilla frosting and a drizzle of butterscotch sauce.
3. Banana Tarts
Ingredients
- 1 banana
- 1 roll cookie dough
- 1 box banana cream pudding
- 4 whipped cream
Instruction
6. Take the cookie dough and make small balls from it.
Spray the muffin pan with oil and create mini pie by pressing a finger into the dough to make shells.
Bake the shellsfor8 to 10minat 350 degrees Fahrenheit.
With an icing bag, fill the banana cream pudding mixture into the cookie shells.
Garnish with slice of banana and whipped cream.
4. Oreo Cupcake
Ingredients
- 1 box ofchocolate cake mix
- 1 cup of vegetable oil
- 1 box of unpreparedchocolate pudding
- 1 cup sour cream
- 4 eggs
- 1/2 cup of water
- 1 cupsemi-sweet chocolate chips
- 6 semi- choppedOreos
- 1 package of cream cheese
- 4 cups powder sugar
- 1 tbspvanilla
- 1 container ofCool Whip
Directions
7. Mix eggs, oil, unprepared pudding, cake mix, sour cream, and water together. Add in finely chopped Oreos, chocolate chips and mix well.
Bakefor about 18 minutes. Remove from oven and keep aside to let them cool.
For Frosting
8. Whisk vanilla and cream cheese until fluffy and smooth. Add eggs, oil, unprepared pudding, cake mix, sour cream and water together. Add in finely chopped Oreos, chocolate chips and mix well.
Refrigerate the frosting so that it can settle.
Put your frosting in apastry bag. Press the pastry bag to squeeze a little frosting into the center.
Frost the cupcakes and finish it with sprinkles of crushed Oreo.
5. Nutella Filled Tarts
Ingredients
- 1 1/2 cup flour
- 1/2 cup softened butter
- 1 egg
- 1 teaspoon baking soda
- 1/4 tsp salt
- 1 cup brown sugar
- 1 cup peanut butter
- 1/2 cup Nutella
- 1/2 tsp vanilla extract
- Chopped peanuts, garnish
Directions
9. Preheat oven to 350 degrees.
In a bowl, take butter and sugar; beat till it’s smooth and fluffy. Add the egg and vanilla. Beat until they form a paste.
To this, add peanut butter and continue beating.
Gently blend in all the dry ingredients.
Make 1 1/2 inch balls from the dough and roll them insugar.
Grease the muffin tinand put the dough ball. Bake for 10 to 12 minutes until brown.
Remove them from the oven and now with the help of a wooden spoon, make a deep well in the center and fill with Nutella.
Decorate withchopped peanuts. Serve when cold.
6. Caramel Apple Cookie Cup
Ingredients
- 6 apples
- 2 eggs, large
- 1 1/4 cup all-purpose flour
- 1 3/4 cup oats
- 1 caramel sauce
- 1 cup butter
- 1 tsp baking powder
- 1 1/4 cup brown sugar
- 2 tsp cornstarch
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 tsp vanilla
Direction
For Cookie Cups
10. In a large bowl, combine butter, brown sugar and sugar. Beat until light and fluffy.
Add vanilla and eggs and beat the mixture well. Now add oats, flour, baking powder, cinnamon and salt mix to form dough.
Spray muffin tins with cooking oil. With a spoon, scoop dough into muffin tins; press with a spoon to create cups. Bake for 10-15 minutes until the cookie cups are golden brown at 180^o
Repeat the earlier step to press the center of cookie to create cups. Transfer to cooling racks; let the cookies cool for 15 minutes.
For filling
11. To prepare the filling, melt butter in a large pan on medium-high heat (Be cautious as it can burn). Sauté the apples in the butter until they begin to soften. Then add the remaining ingredients– nutmeg, cinnamon, cornstarch and sugars – and cook the filling until soft and caramelized.
With a spoon, fill the apple sauce into the cups. Enjoy them warm or at room temperature.
7. Salted Caramel Cupcake
Ingredients
- 4 Eggs, large
- 3 tbsp all-purpose flour
- 1 Caramel sauce or strawberry sauce, salted
- 2 tsp Vanilla extract
- 27 tbsp Granulated sugar
- 2 cups Graham crackers
- 7 tbsp Butter, salted
- 4 pkg cream cheese
- 1/2 cup Heavy cream
- 1/2 cup Sour cream
Directions
For Crust
12. In a large bowl, whisk together graham crackers and granulated sugar. Then addmelted butter and stir well to evenly coat the mixture.
Divide the mixture into 24 muffin cups, lined with paper. With a spoon or hand press the mixture to form an even layer. Bake in pre-heated (350^oF) oven for 4-5 minutes. Remove from oven and allow it to cool.
For filling
13. Take a small bowl, mix together granulated sugarwith flourtill it makes a fine paste.
In a separate bowl, pour sugar and cream cheese. Blend it until smooth. To this mixture, add eggs (one at a time). Add vanilla, sourcreamand heavy cream. Keep this mixture aside for 30 minutes to release the air bubbles.
Divide mixture into muffin cups. Bake in preheated oven (350^oF) for 20 – 25 minutes, centers would be gooey, don’t over bake (If you notice the crack they are to become over baked).
Allow to cool for 1 hour and then refrigerate for 2 hours. Serve chilled with a spoonful of salted caramel sauce (note: Put topping just before serving for best results).
8. Rasberry Swirl Cupcake
Ingredients
- 3/4 cup + 2 tbsp graham cracker crumbs (from 7 full sheets)
- 1 1/2 tsp granulated sugar
- 3 1 /2 tbsp salted butter, melted
- 4 oz fresh raspberries
- 2 tbsp granulated sugar
- 3/4 cup granulated sugar
- 1 tbsp all-purpose flour
- 2 pkgs cream cheese, softened well but not melted
- 1 tsp lemon zest
- 2 large Eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Directions
For the crust
14. Mix graham cracker crumbs and sugar in a bowl and then pour butter and stir until every piece has been evenly coated.
Add 1 tbsp to paper muffin cups. Press firmly to make an even layer.
Bake for 5 -6 minutes at 325^oF and then keep aside to cool.
For the raspberry swirl
15. In a food processor, add raspberries and granulated sugar to make the puree. Press mixture through a fine mesh strainer into a bowl to get a seedless paste.
For the cheesecake filling
16. In a bowl, whisk together flour and granulated sugar. Add cream cheese and lemon zest to make a smooth paste. Mix one egg at a time.
Stir in sour cream and vanilla until blended. Tap forcefully, to release all air bubbles.
Divide mixture evenly over crust layer, approx. 1/3 cup filling nearly full.
Level cheesecake filling, then add dollop (5 small circles) of raspberry sauce on each cupcake. To create a marbled design, use a toothpick. Swirl the filling and the sauce.
Bake for 22 – 25 minutes in a pre-heated oven until cupcakes are set.
Remove from oven and cool them off. Then refrigerate for 3 hours until set.
9. Raspberry Lemonade Cupcake
Ingredients
- 1 tbsp Lemon
- 1 Lemon, wedges
- 1 heaping cup Raspberries, fresh
- 24 Raspberries, fresh
- 1 Egg, large
- 2 Egg whites, large
- 2 1/2 tbsp Lemon juice, fresh
- 2 3/4 cups Powdered sugar
- 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/8 tsp Baking soda
- 3/4 cup Cake flour
- 3/4 cup Granulated sugar
- 1/2 tsp Lemon extract
- 1/4 tsp Salt
- 1 tbsp Sugar
- 1 tsp Vanilla
- 1 cup Butter, unsalted
- 1/4 cup Butter, salted
- 7/16 cup Buttermilk
Directions
17. Sift all the dry ingredients:- all-purpose flour, cake flour, baking powder, baking soda and salt into a bowl and set aside.
Pulse together granulated sugar with lemon zest in a food processor, for about 1 minute.
In a separate bowl,whip together butter with lemon sugar. Mix with a hand mixture until fluffy and pale. Mix in egg, one at a time, adding in vanilla with second egg white.
In a measuring cup, whisk together buttermilk and lemon juice (adding more quantity will change the taste). Add all the mixtures together and divide the batter among 12 muffin cups.
Bake in preheated oven; bake for about 18 – 20 minutes. Remove from oven and allow to cool.
For simple syrup
18. In a small bowl, blend together 1 tbsp granulated sugar and 1 tbsp lemon juice until the sugar has dissolved. Brush the syrup 2 light coats over warm cupcakes.
For frosting
19. In a food processor, puree raspberries and strain through a fine mesh strainer to remove seeds.
Heat the puree over medium-low heat until reduced by half (to 3 – 3 1/2 Tbsp). Chill in the freezer.
In an electric stand mixer, whip butter and powdered sugar until very fluffy. Then add the reduced raspberry puree and vanilla. If you want a stronger raspberry flavor add in 1/4 tsp raspberry extract.
Pipe frosting over raspberry and decorate as you desire. Store in an airtight container.
10. Almond Cherry Cupcakes
Ingredients
- 1 box white cake mix
- 3 Eggs
- 1/3 cup oil
- 3/4 cup milk or buttermilk
- 1/2 cup sour cream or plain yogurt
- 2 tsp. almond extract
- 1 cherries, roughly chopped
- 1 cup butter, softened
- 1 1/2 tsp. almond extract
- 3-4 cup powdered sugar
- milk, if needed
- 20-24 Maraschino cherries with stems for decoration
Directions
20. Sift cake mix into a bowl to remove any lumps and set aside.
Take another bowl and combine oil, sour cream, eggs, milk and almond extract until smooth. Pour this in the cake mix.
Add chopped cherries.
Bake in a pre-heated oven at 350^oF for 17-22 minutes.
For Almond Butter cream
21. Soften the butter in an electric mixer and slowly add the almond extract and powdered sugar. (Note: If it becomes too thick, add a little milk)
Pipe frosting onto cupcakes and decorate with cherries.
11. Cherry Cupcake
Ingredients
- 1 box devil’s food cake mix
- 1 ½ teaspoon almond extract
- 1 teaspoon vanilla
- 3 eggs
- 1 can cherry pie filling
- 1 cup butter, softened
- 2-3 teaspoons almond extract
- 1 teaspoon vanilla
- 2-3 cups powdered sugar
- ¼ cup sour cream (optional)
Directions
22. Beat eggs, almond extract and vanilla together in a bowl and add sifted devil’s food cake mix.
Stir in cherry pie filling.
Put the cake mixture in cupcake liners and bake for 15-20 minutes.
For butter cream
23. Beat butter and add powdered sugar, almond and vanilla extract to make it thick and fluffy. Add sour cream and beat again until smooth.( This is optional)
With the help of a pastry bag pipe, put the cream onto cooled cupcakes.
12. Ferrero Rocher Cupcake
Ingredients
- 1 Egg
- 1/3 cup Nutella
- 1 cup All-purpose flour
- 4 Baking chocolate, semisweet
- 1 tsp Baking powder
- 5/8 cup Cocoa powder
- 1 cup Powdered sugar
- 1/2 tsp Salt
- 1 pinch Salt
- 3/4 cup Sugar
- 1/2 Tsp vanilla
- 1 tsp Vanilla extract
- 3/4 cups Vegetable oil
- 1/2 cup Butter, unsalted
- 1/2 cup Buttermilk
- 1/4 cup Cream cheese
- 12 Ferrero Rocher (frozen)
- 12 Ferrero Rocher
Instructions
24. In a bowl, whisk together cocoa, flour, baking powder sugar and salt.
With the help of a mixer, beat oil, egg, buttermilk and vanilla extract together.
Add dry ingredients and mix well to combine.
First add about 1 tablespoon of the batter in the cupcake liner, then place frozen Ferrero Rocher and add remaining batter ( approx 2/3 of a cup).
Bake for about 15-20 minutes. Allow it to cool.
For frosting
25. Melt chocolate over a double boiler.
26. Whisk the butter and sugar until its fluffy and then pour cream cheese, mix well.
Add cocoa vanilla, Nutella, melted chocolate, salt and mix to combine evenly.
Refrigerate the frosting for 15 minutes, then add this to the cupcakes and decorate with Ferrero Rocher.
Refrigerate until serving.
13. Cinnamon Cupcake
Ingredients
- 5 egg whites, room temperature
- 3/4 cup buttermilk, divided
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 1/2 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp cinnamon
- 1/4 cup milk
- 1/2 cupcinnamon chips
Directions
27. Take a bowl, combine 1/4 cup buttermilk with egg whites, whisk together and set aside.
Beatbutter and sugar together until creamy. Add in all the dry ingredients and whisk until blended. Now gently add in egg mixture and mix until even.
Add spoonful of batter in the cupcake liners and bake in a pre-heated 350 degree Fahrenheit oven for 18-20 minutes. Remove and cool completely on wire rack.
For frosting
28. Beat butter until pale yellow. Then add sugar, cinnamon and milk and beat for at least 3-5 min until light and fluffy.
Spread frosting on cooled cupcakes with the help of a piping bag.
14. Strawberry Cupcake
Ingredients
- 1 Box White Cake Mix
- 4 tbsp Malt Powder
- 4 Egg Whites
- ½ cup Sour Cream
- 1 cup Milk
- 1 tbsp Vanilla Extract
- ¼ tsp Sea Salt
- 2 cups Heavy Cream
- ½ cup Confectioner’s Sugar
- ⅓ cup Strawberries and cream instant pudding mix
- 3 tbsp Strawberry Milk Powder
- Sprinkles
Directions
For Cupcakes
29. Preheat oven to 375 degrees Fahrenheit and line cupcake pan with liners.
Beat cake mix according to the instruction on the pack. To this addegg whites, malt powder and whisk well. Now add sour cream, milk, vanilla extract and sea salt and blend until smooth.
Put the batter in the cupcake liner. Turn the oven temperature down to 350 degrees Fahrenheit. Bake the cupcakes for 18 – 20 minutes.
For Frosting
30. Combine cream, sugar, instant pudding mix and strawberry milk powder in a stand mixer and whip until frosting stands stiff.
Pipe the frosting onto the cooled cupcakes and decorate with sprinkles.
15. Banana Cupcake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup softened butter
- 2 cups granulated sugar
- 4 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 1/2 cups mashed bananas (from about 3 ripe bananas)
- 1 cup coarsely chopped walnuts
- 8 ounces semisweet chocolate, chopped into small pieces
- 1/2 cupOrganic Valley half and half
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar
- 1 tablespoonOrganic Valley half and half
- 1 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- Pinch of salt
- Coarsely chopped walnuts, for topping
- Freshly sliced bananas, for topping
Directions
31. To make the cupcakes, preheat oven to 350 degrees Fahrenheit. Line two standard muffin tins with paper liners; set aside.
In a medium bowl, sift together flour, baking soda, cinnamon and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy. Add eggs, one at a time, beating until each is incorporated and scrape down the bowl as needed. Add vanilla, sour cream and mashed banana and mix until blended. Turn the mixer to medium-low speed and slowly add the flour mixture in two additions until combined for about 1 to 2 minutes. Fold in the chopped walnuts.
Divide the batter evenly between the prepared liners, filling each about 3/4 full. Bake for about 20 minutes, rotating the pans halfway through baking. Let it cool in pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.
For Panache
32. Add the chopped chocolate to a small shallow heatproof bowl; set aside. In a small saucepan, let the half and half come to a simmering point. Stir occasionally. Remove from heat and pour over chocolate chips. Let it sit undisturbed for 8 minutes. Stir the chocolate chips together with the heavy half and half until smooth. Let panache sit at room temperature for 5 to 10 minutes until it reaches a good consistency for glazing the cupcakes.
For frosting
33. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until incorporated. Add in the half and half, vanilla, cinnamon and salt and mix until incorporated. Turn the mixer back up to medium-high speed and beat for an additional 2 to 3 minutes, or until light and fluffy.
To assemble the cupcakes, use a spoon to gently pour a small amount of chocolate panache onto each cupcake. Let sit for 5 minutes and then pipe frosting onto each cupcake. Garnish with fresh banana slices and chopped walnuts, as desired. Enjoy!
16. Chocó-chip Muffins
Ingredients
- 1 and 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup sour cream
- 5 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Directions
34. Preheat the oven to 350 degrees.
Line one cupcake pan with liners and set aside.
Combine the flour, sugar, salt, baking powder, and baking soda.
In mixer, blend together melted butter, vanilla extract, the egg and sour cream.
Mix in all the dry ingredients into the butter mixture until they form a fine batter and add the chocolate chips.
Evenly divide the batter among the cupcake liners (about 3/4-full).
Bake the cupcakes for about 18-20 minutes. Remove from the oven and let them cool on the rack.
17. Orange And Cranberry Cupcakes
Ingredients
- 1 1/2 cups Cranberries, fresh or frozen
- 2 Oranges, zest of
- 2 Eggs, large
- 1 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/4 cup Brown sugar, packed light or dark
- 1/2 tsp Cinnamon, ground
- 1 cup Confectioners’ sugar
- 1/2 cup Granulated sugar
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 5 tbsp Orange juice
- 1 2 cup (120g) yogurt1
- 1/2 cup Butter, unsalted
- 2 tbsp Milk
Directions
35. Preheat oven to 325 degrees. Spray amuffin pan with spray and set aside.
With the help of a hand mixer, beat the butter until smooth. Now slowly add brown sugars and granulated sugar, beat for about 2 full minutes.
To this add the eggs, vanilla extract and yogurt. Beat to form until consistent. Add in the orange zest.
In a different bowl, toss all the dry ingredients. Pour the wet batter into the dry ingredients and slowly mix with a rubber spatula. Add the remaining ingredients cranberries, orange juice and milk.
Spoon batter into prepared muffin pan, filling them all the way to the top. Bake for 20-25 minutes.
For glaze
36. Make the glaze by whisking, milk and sugar and orange juice together. Drizzle over warm muffins. Cool before serving.
18. Nutella Cupcake
Ingredients
- 1 Egg, large
- 12 tsp Nutella
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 cup Caster sugar
- 1 cup Chocolate chips
- 1/4 cup Cocoa powder
- 3 cups Plain flour
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 cup Vegetable oil
- 1 cup Buttermilk
Directions
- Pre-heat the oven at 200 degrees Celsius.
- Sieve together flour, sugar, cocoa powder, baking powder, salt, baking soda, and chocolate chips. Keep aside.
- In another bowl, whisk together the egg, oil, vanilla extract and buttermilk till consistent. Pour the dry ingredients, gently fold in the mixture.
- Divide the batter evenly between muffin slots, putting only half way. Spoon 1 – 2 teaspoons of Nutella into the centers, then pour the rest of the batter.
- Bake for 20-25 minutes. Transfer the cupcakes on to a wire rack to cool completely.
19. Double Chocolate Muffins
Ingredients
- 2 Eggs
- 1 2/3 cup all-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 cup Brown sugar, packed
- 1 1/3 cup Chocolate chips, semisweet
- 6 tbsp Cocoa powder, unsweetened
- 1/4 tsp Salt
- 2 tsp Vanilla extract
- 1/3 cup oil
- 3/4 cup Sour cream or Greek yogurt
- 6 tbsp Water, HOT
Directions
- Preheat oven to 400 degrees. Spray the muffin tin or arrange the cupcake liners and set aside.
- In a bowl of a stand mixer, combine the oil and sugar; beat for 2 minutes on high speed. Add the eggs and vanilla, mix until combined. Pour in the hot water and cocoa, whisk until it forms a smooth paste.
- In another container, sift the flour, baking soda, baking powder and salttogether.
- Put the wet ingredients gradually, adding the dry ingredients and the sour cream. Avoid over-mixing. Pour in 1 cup of the chocolate chip.
- Using a large scoop, fill each liner. Now sprinkle the remaining chocolate chips on top and gently press into the batter.
- Place in the oven for 15-20 minutes to bake.
20. Rainbow Cupcake
Ingredients
- 1 box white cake mix
- Red, Orange, Yellow, Green, Blue, and Purple Food Coloring/Gel
- 1 recipeThe BEST Cream Cheese Frosting
- ½ tub whipped topping (Cool Whip)
- Rainbow Sprinkles /Rainbow Sequins/ Celebration Confetti
Directions
37. Make the cake mix according to directions on the box. Divide the batter evenly into 6 bowls.
Using food coloring or paste, mix these 6 colors: red, green, blue, yellow, orange, and purple.
Prepare cupcake liners (approx. 18 paper)
Put each batter into a pastry bag and in a pattern put the mixture in the cake liners.
Bake for 15-20 minutes in a pre-heated oven at 350 degrees Fahrenheit. Take out of the oven and let it cool.
Top it with the cool whip. Decorate with Rainbow Sequins or any other sprinkler of your choice.