Sprinkle batter in each cup with up to 1/4 tsp more sugar, depending on your preference.
Not exact matches
Divide
batter between prepared muffin
cups and
sprinkle about 1/2 teaspoon chocolate chips
in the very center of each muffin (chips will spread out as the muffins bake and rise).
Place about 1/3
cup of the
batter into the waffle iron and
sprinkle a bit of the remaining coconut sugar on top of the
batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3
cups of rhubarb sauce so that it swirls through the
batter / Place
in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour /
Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Divide the
batter among the lined muffin
cups,
sprinkle with the pecans and bake until a wooden pick inserted
in the middle comes out clean, 25 to 27 minutes.
Sprinkle evenly over the
batter in the
cups.
Simple to make: Scoop out orange pulp, and fill the muffin
batter in those empty
cups,
sprinkle some oats and bake.
For even more flavor and texture,
sprinkle the remaining 1/4
cup of chopped nuts on top of the
batter before placing
in the oven.
- If you hate frosting / don't want to make it / can't make it, you can add 65g (~ a slightly heaped 1/3
cup) of semisweet chocolate chips to the
batter (
sprinkle them onto the
batter once it's
in the muffin
cups, then poke them into the
batter a bit)-- this adds the same number of calories to each cupcake as the frosting
Add 1/4
cup rainbow
sprinkles to the
batter in step 2, after all ingredients are mixed together.
Next I took all my ingredients
in my Kitchen Aid and mixed all the ingredients together for until everything is fully blended (For the confetti
sprinkles I added about 3/4 of a
cup to the
batter).
Add 1 c chopped pecans 3/4 c
in batter 1/4
cup sprinkled on top, also add 1 tsp cinnamon and 1/4 tsp nutmeg.