One of our favorite things about Fiesta Dinnerware is the versatility of our pieces. For instance, you can transform a bowl into a cake stand, a pitcher into a vase, but have you ever tried baking in Ramekins? Our Ramekins are designed to be bakeware and able to withstand high oven temperatures, however we have found that many people will use their Ramekins as a small bowl (which is perfectly acceptable!), so we wanted to give you all another reason to use them – for baking cupcakes, of course!
In our opinion, cupcakes are the perfect dessert; they’re neat, petite, and oh so sweet! Consider the Fiesta Ramekin Cupcakes for when you’re craving a little dessert just for yourself, or have guests to entertain and really want to knock their socks off.
We used a confetti cupcake recipe for these little devils, which we believe is ideal for baking into our Ramekins. The bright sprinkles in the cake look even more appetizing when paired with colorful Fiesta!
Though we love confetti cake in our Ramekins, if you’re more of a red velvet fan then feel free to try it out! Send us photos of your own Fiesta Ramekin Cupcakes on Facebook – we’d love to see your take on them. Until then, happy baking!
Preheat oven to 350 degrees. Spray 4 Ramekins with nonstick spray.
Combine flour, baking powder, and salt in a Small Baking Bowl. Whisk together.
Add melted butter to a Medium Baking Bowl and mix in sugar with hand mixer for about 30 seconds. Add eggs one at at time, beating after each addition. Beat in vanilla extract.
Add the flour mixture and buttermilk alternately. Stir in sprinkles. Divide batter among Ramekins. Bake for 18-20 minutes until a toothpick comes out clean. Let cupcakes cool completely before frosting.
For the icing
Beat butter until creamy, then beat in salt and 1 cup of powdered sugar at a time. Beat in vanilla extract and 1 tablespoon of heavy whipping cream.
Frost cupcakes however you like, but don't forget the rainbow Fiesta sprinkles!
Hello! I’m Stephanie from the food lifestyle blog, Oh So Delicioso. We love food, and pretty things for our food, so we’re all super excited to be working with Fiesta–we have loved their dishes! I’ve been dying to make some chocolate lava cakes so when I got to choose some things to try, I was all over the ramekins.
For the holidays and the often chilly weather and cozy parties, I thought I’d do a Mexican Hot Lava Cake, with cinnamon, chili powder, and cayenne. And chocolate, because, well, chocolate…!
These are so simple to make! First gather all your ingredients, chop your chocolate for melting in the microwave.
In glass bowl, microwave chocolate and butter for 1 minute. Stir until melted. Add powdered sugar, spices, vanilla, salt. Whisk in eggs with a whisk until well-incorporated. Stir in flour until just incorporated.
Butter 4 ramekins. Pour batter into ramekins and bake 10-12 minutes, or until edges and very top are set, but middle can still be jiggled. Remove from oven and set to cool.
Invert cakes onto serving dishes. Garnish with cinnamon, chili powder, and cayenne, top with whipped cream. Serve hot.
We hope you enjoy and utilize your ramekins over the holiday season! For complete recipe instructions, see below.