The Skinny: Servings: 14 • Serving Size: 1 Tamale Bite • Calories: 262 • Fat: 16 g • Saturated Fat: 6 g • Carb: 20 g • Fiber: 3 g • Protein: 8 g • Sugar: 1 g • Sodium: 565 mg
Filling: • 1 Onion, Diced • 1 1/2 Lb. Cooked & Shredded Chicken Breast • 1 C. Salsa • 1/2 Tsp. Salt • 1/2 Tsp. Garlic Powder • 1/2 Tsp. Cumin • 1/2 Tsp. Chili Flakes • 1/2 Tsp. Chili Garlic Sauce • 2 Oz. Diced or Chopped Green Chiles
Mix together the 3 C. masa flour and the 2 C. water and set aside to rest for 20 minutes.
In a large bowl, or the base of a stand mixer, beat the 1 C. lard and 2 Tsp. salt until soft and fluffy; set aside as well.
Sauté the 1 diced onion over a medium-high heat in a large skillet until tender.
Add in the 2 C. cooked chicken, 1 C. salsa, 1/2 Tsp. salt, 1/2 Tsp. garlic powder, 1/2 Tsp. cumin, 1/2 Tsp. chili flakes, 1/2 Tsp. chili garlic sauce and 2 Oz. chopped green chiles.
Cook down for a few minutes to reduce slightly then set aside to cool.
Add 1 C. water to the base of the instant pot.
Once the masa dough is rested, add it into the whipped lard and stir to combine well.
Lightly spray the inside of two silicone ‘egg bite’ molds with non-stick cooking spray.
Place about 2 Tbsp. of the masa dough into the bottom of each and spread it up and along the sides.
Scoop a heaping 1 Tbsp. of the meat mixture into the masa lined molds.
Top each off with about another 2 Tbsp. of the masa dough and smooth over the top.
Cover the egg bite molds with foil, stack them on top of one another, and lower them into the base of the instant pot with the trivet.
Secure the lid and set the steam valve to ‘sealed’.
Cook on manual high pressure for 25 minutes.
Allow the pressure to drop naturally or do a quick release.
Once done, remove from the instant pot and remove the foil. Allow to cool slightly in the molds before turning out onto a plate.
Enjoy warm right away or store in the egg bite mold in the fridge and reheat to enjoy for up to 3-5 days.
Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!
Homemade Butterfinger Bites really do taste just like the Butterfingers you buy at the store. I really love them in miniature form – who wouldn’t want a higher chocolate to candy bar ratio?!
I was a little bit wary about making candy bars out of melted candy corn, but even if you don’t love candy corn, you won’t believe how adding peanut butter absolutely transforms the taste of the candy corn into something that tastes just like the inside of a Butterfinger.
I use semi-sweet chocolate chips for the chocolate coating, but any type of chocolate will work. Milk chocolate, white chocolate or any other type of dipping chocolate will work great – so pick your favorite!
Ingredients in Butterfinger Bites
3 cups candy corn
1 1/2 cups peanut butter
3 cups chocolate chips (semi-sweet, milk chocolate, white chocolate, etc.)
How to make Mini Butterfinger candy bars
Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.
Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.
Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. (Sometimes I make them a little bit bigger-I got 36 bites out of this batch, but we were also taste-testing the outer edges before we ever got to the dipping part.) If you prefer to make full sized candy bars, cut into 16 bars.
In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.
Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.
Homemade Butterfinger Bites
Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!
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Course: Candy
Cuisine: American
Keyword: homemade butterfinger bites
Servings: 64
Ingredients
3cupscandy corn
1 1/2cupspeanut butter
3cupschocolate chipssemi-sweet, milk chocolate, white chocolate, etc.
Instructions
Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.
Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.
Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. If you prefer to make full sized candy bars, cut into 16 bars.
In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.
Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.
How to store homemade Butterfingers?
Butterfingers can be stored at room temp, but the chocolate will stay set better if you store them in the fridge. Can be stored on the counter for 4-5 days, or in the refrigerator for up to a couple of weeks. I actually haven’t tried freezing these yet, but I’m sure it would work great!
LIKE THIS HOMEMADE PEPPERMINT PATTIES RECIPE? CHECK OUT SOME OTHER EASY CANDY RECIPES OF OURS:
Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!
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Easy Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of the party! These cute, festive treats are perfect for 4th of July or any time you want to be patriotic! Check out more patriotic recipes here.
I adapted this recipe from our Glazed Lemon Cupcakes recipe and am in love! Talk about the easiest method ever for both making the cake and the frosting, or in this case, a thicker vanilla glaze. You can make all 75 of these cuties in under and hour! They’re perfect for parties and the customization choices are endless. Add whatever sprinkles you’d like- have fun with it!
WHITE CAKE MIX RECIPE
This recipe for Vanilla Cake Bites actually starts with a white cake mix! You add a few basic ingredients to the cake mix: a box of vanilla pudding, eggs, sour cream or yogurt and milk. That’s it! Bake the mini cupcakes, then let them cool for about 5 minutes, invert them onto a cooling rack and they’re ready to be glazed!
CAKE BITES INGREDIENTS
Here’s what you need to make these Little Lemon Cake Bites:
–1 box of white cake mix: use any brand you’d like! Make sure you get the 15.25 oz sized box, which is a standard size for cake mixes.
– instant vanilla pudding mix: Aim to keep the cake as white as possible, so regular vanilla, coconut and even banana would work well.
–5 large egg whites: Again, trying to keep the cake a white color, so we use egg whites instead of the whole egg. If you’d prefer to use the whole egg, you can use 4 large eggs.
–sour cream or plain yogurt: You can use any type of Greek yogurt really, but just remember that it will affect the color of the cake bites.
–milk: for baking, I usually try to stick to regular milk or Almond milk
COOKIE SCOOP SIZES
Using cookie scoops really make the process of portioning out the correct amount of cake batter easier. There are 3 standard sizes:
Small Cookie Scoop: Measures a bit over 1 tablespoon of batter
Medium Cookie Scoop: Measures 2 1/2 tablespoons of batter
Large Cookie Scoop: Measures 4 tablespoons of batter
You can make all the bites the same size or you can do some one-bite cakes and some two-bites cakes. The difference is using the small cookie scoop or the medium cookie scoop. A heaping small scoop will give you something in the middle. I like the option of having some smaller bites, so I used both the small and the medium scoop.
HOW TO MAKE CAKE BITES
First preheat the oven to 325° F. Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best! This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.
Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.
Fill each muffin hole about 3/4 way full. I used a heaping small cookie scoop and it worked perfectly! Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.
Cool the pan for a few minutes, then overturn cake bites onto a wire rack. Turn cakes right side up and let cool another 5 minutes. Then you’re ready to glaze them!
INGREDIENTS FOR LEMON MINI CUPCAKE GLAZE
To make the easy Lemon glaze, you’ll need:
–powdered sugar
–salted butter, melted: no substitutions
–1/4 cup + 2 TBSP hot water
– vanilla extract
HOW TO MAKE LEMON DROP MINI CUPCAKE GLAZE
Lay out some waxed paper so that clean-up is easier.
Whisk the glaze ingredients in a medium bowl until smooth. You’ll want the glaze to be a bit thicker than syrup so that it coats each cake bite. Feel free to add more hot water or powdered sugar until you feel like you’ve reached the right consistency.
Dip each cake bite into the glaze and set it on the wax paper. Immediately add sprinkles to the top.
If the glaze hardens a bit, stick the bowl in the microwave for 15 seconds. Repeat until all cake bites are glazed. They take just a few minutes to cool and firm up and they’re ready to serve!
Easy Vanilla Cake Bites
Easy Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of the party!
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Course: Cake, Dessert
Cuisine: American
Keyword: Vanilla Cake Bites
Prep Time: 10minutes
Cook Time: 12minutes
Total Time: 22minutes
Servings: 40
Calories: 112kcal
Ingredients
1box white cake mix 15.25 oz box
1small box vanilla Instant pudding mix3.4 oz box
5large egg whites
1 1/4cupssour cream or yogurt
1/2cupmilk
Vanilla Glaze
3 1/2cupspowdered sugar
1/4cup+ 2 TBSP hot water
2TBSPbuttermelted
1tspvanilla extract
sprinklesfor topping
Instructions
Preheat the oven to 325° F. Coat mini muffin tins with cooking spray- note that the non-stick spray made specifically for baking works best! This recipe makes 75-85 mini cupcakes so I ended up baking 3 1/2 batches in my mini cupcake pan that holds 24 cupcakes.
Beat the ingredients for the cupcakes in a large bowl with an electric mixer for several minutes until smooth and somewhat whipped looking.
Fill each muffin hole about 3/4 way full. I used a heaping small cookie scoop and it worked perfectly! Bake each pan for about 12-14 minutes or until a toothpick inserted in the center comes out clean.
Cool the pan for a few minutes, then overturn cake bites onto a wire rack. Turn cakes right side up and let cool another 5 minutes. Then you’re ready to glaze them!
Lay out some waxed paper so that clean-up is easier. Whisk the glaze ingredients in a medium bowl until smooth. You’ll want the glaze to be a bit thicker than syrup so that it coats each cake bite. Feel free to add more hot water or powdered sugar until you feel like you’ve reached the right consistency.
Dip each cake bite into the glaze and set it on the wax paper. Immediately add sprinkles to the top.
If the glaze hardens a bit, stick the bowl in the microwave for 15 seconds. Repeat until all cake bites are glazed. They take just a few minutes to cool and firm up and they’re ready to serve!
Notes
Recipe yields about 75-80 cupcake bites. You can make all the bites the same size or you can do some one-bite cakes and some two-bites cakes. The difference is using the small cookie scoop or the medium cookie scoop. A heaping small scoop will give you something in the middle. I like the option of having some smaller bites.
I recommend you freeze the mini cupcakes baked, but not dipped in the glaze. Store the cupcakes in an airtight container or freezer bags for up to 3 months in the freezer. Once you’re ready to serve them, let them thaw on the countertop, then proceed with the instructions for making the glaze and dipping the cupcakes.
Easy Patriotic Vanilla Cake Bites are simple glazed bite-sized treats that are so easy to make! Super cute & beyond tasty, these vanilla cake bites will be the hit of your 4th of July party!
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I adapted this recipe from our Glazed Lemon Cupcakes recipe and am in love! Talk about the easiest method ever for both making the cake and the frosting, or in this case, a thicker vanilla glaze. You can make all 75 of these cuties in under and hour! They’re perfect for parties and the customization choices are endless. Add whatever sprinkles you’d like- have fun with it!
CAKE BITES INGREDIENTS
COOKIE SCOOP SIZES
HOW TO MAKE CAKE BITES
INGREDIENTS FOR LEMON MINI CUPCAKE GLAZE 
HOW TO MAKE LEMON DROP MINI CUPCAKE GLAZE
