Sentences with phrase «cool cupcakes»

Cool the cupcakes before adding the Pillsbury ™ Creamy Supreme ® Cream Cheese frosting.

Cool the cupcakes completely before frosting.

Cool the cupcakes completely.

Cool the cupcakes in the tin on a wire rack for 5 minutes.

Cool cupcakes in pan for 10 minutes, and then transfer to a wire rack to cool completely before frosting.

Cool cupcakes completely.

Cool the cupcakes completely before spreading with frosting and topping with pecans.

Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

Remove immediately from muffin tins and cool cupcakes on wire racks completely.

Cool the cupcakes on wire rack.

And always cool your cupcakes completely before frosting.

Cool cupcakes in the pan for 5 minutes then transfer to wire racks carefully.

Cool cupcakes in pan on wire rack 10 minutes.

Cool the cupcakes completely before frosting.

Cool cupcakes / cakes about 15 minutes before running a knife around the edge of the pan and inverting very carefully.

Frost the cooled cupcakes using a piping bag & tip (I used a 1M tip) or a knife.

Pipe a spiral about 2 - inches high on the top of each cooled cupcake, and place it on a rimmed baking sheet.

Top cooled cupcakes with the chocolate frosting.

Pipe or spread onto your cooled cupcake or cake and throw on some Rolos for extra chocolate and caramel.

Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe.

Spread icing on cooled cupcakes.

Spread the frosting over the cooled cupcakes with a table knife.

Should it have been refrigerated before piping onto cooled cupcakes?

Spoon or pipe the coconut whip on the cooled cupcakes and serve!

Frost cooled cupcakes with a piping bag (I used a 1M tip), or a flat knife.

Pour frosting into a piping bag fitted with the nozzle of your choice and pipe out onto the cooled cupcakes.

Pipe or spread onto the cooled cupcakes with a spatula, and try not to eat 4 in one sitting.

Frost the cooled cupcakes with a piping bag (I used a 1M tip) or a knife.

Place frosting in a pastry bag (or plastic bag with the corner cut out) and pipe frosting onto the cooled cupcakes.

Pipe the frosting onto the cooled cupcakes.

Carve out a hole on top of each cooled cupcake, about 1/4 of the top of the cupcake and 1/2 way down.

Transfer the mixture to a piping bag or just use a spoon to add the frosting on top of the cooled cupcakes.

Frost cooled cupcakes and serve.

The finished and cooled cupcakes can be stored in a sealed container at room temperature for up to 3 days, or wrapped tightly in plastic wrap and frozen for storage of up to 2 months.

Transfer frosting to a piping bat fitted with your tip of choice (I used Ateco # 827) and frost cooled cupcakes.

Place the icing into a piping bag and pipe with a fluted nozzle onto the cooled cupcakes.

drizzle each cooled cupcake with melted Speculoos.

Decorate the cooled cupcakes with the cream cheese icing and complete with flowers or toppings of your choice.

Use to drizzle over cooled cupcakes.

Frost cooled cupcakes.

Before serving, transfer the icing to a piping bag and pipe it onto the cooled cupcakes.

Using a flexible palette knife, spread the frosting as thickly as possible on top of the cooled cupcakes, making a thick 2 - inch cap on top.

Spread or pipe onto cooled cupcakes; top with more sprinkles, if desired.

Frost cooled cupcakes using your favorite decorating tip.

Decorate the cooled cupcakes and enjoy!

Fill the cooled cupcakes with about 1 teaspoon lemon curd.

Pipe frosting onto cooled cupcakes, or spread with a knife.

Spread the icing on fully - cooled cupcakes.

Spread frosting on cooled cupcakes.

To save time, start steps 1 - 3 of the frosting while baking and cooling the cupcakes.