Sentences with phrase «as cup cakes»

amazing what great charms they have now, as well as cup cakes....

Hi Carrie, I was wondering if in this recipe you could substitute the sugar for baking stevia and if it could be done as cup cakes?

Not exact matches

What you need to do is add half a cup of buttermilk (instead of one egg) and follow the same directions as you did for baking regular cakes.

Pour 1/4 cup olive oil in a small baking pan such as a round cake pan, just large enough to hold the entire piece of salmon.

different flours have different densities, so a cup of teff won't be the same as a cup of corn flour so it's really hard to make substitutions if you don't have the right flours, unless the recipe is written in grams: the cake needs 35 grams of flour and it doesn't matter if you use the flour specified or if you use your own combination of flours.

I think you could decrease the sugar to 1 1/3 cups without sacrificing texture, but any more than that and the cake won't be as light and fluffy.

This cake is delicious as is, but you can prepare a simple drizzle by combining 1 cup of powdered sugar and 1 - 2 tablespoons soy milk.

Nice and big, open wifi and they have a vegan orange cake option as well as some vegan salads and yogurt cups.

1 (18 1/4 ounce) packages white cake mix egg, water, oil as needed to make cake 1 (3 ounce) packages raspberry Jell - O gelatin 1 cup boiling water 1/2 cup cold water 8 ounces Cool Whip

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

I did the mix as a slice the 1st time and the 2nd I rolled the mixture into balls and then rolled them in desiccated coconut and presented them in the mini cup cake papers.

unfortunately, my loaves didn't have that soft, almost cake - like texture; followed your recipe almost to the T — i had to use 2 cups of whole wheat AP as i ran out of white....

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wcake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wCake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wcake pan, line the bottom with baking paper and butter the paper as well.

Bunny Cakes Ingredients: 1 box of Little Debbie Easter Basket Cakes 1 bag of white candy melts 1 bag of pink candy melts Mini chocolate chips (these are for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1 cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.

I think this is because they are, despite their German sounding name, mostly made in America, where everything is referred to in cups, so the metal tins I have from Nordica are all described as 8 cup or 12 cup sized cakes and have recipes accordingly.

As for the cake, I cut the recipe in half, used three whole eggs, and 1/4 cup of honey in place of your chosen agave.

As for my very favorite layer cake — definitely the peanut butter cup overload cake!

I find this also works with chocolate cakes, instead of soy milk use water the same ammount of water as you would've used soy and half a cup — a whole cup of rice - bran oil depending on how moist you like it!

A cake that contains 10 cups of sugar as well as high glycemic grains is not Pegan, even if all the ingredients say gluten - free in front of them.

What I do is this... I try to keep my personal tastes and values at the forefront of my mind while browsing (e.g., I'm a dietitian, so even if something looks super awesome in the picture, if it's deep - fried and uses 2 cups of butter, I try to give it a pass)... I also keep lots of different boards, so that I can keep all the stuff I pin well - organized (e.g., I don't have a «Dessert» board — I have a «Cookie» board, a «Biscotti» board, a «Cake» board, etc.)... and finally — when something truly catches my eye on Pinterest, I print the recipe out right off and try it as soon as possible — within the next few days, if I can!

Orange cake from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 2 eggs 1 1/2 cups + 2 1/2 tablespoons (225g) all purpose flour, sifted 1 1/4 teaspoons baking powder, sifted 1 tablespoon milk finely grated zest of 1 large orange 4 tablespoons orange juice Orange icing: 1 1/4 cups (175g) icing sugar, sifted 2 tablespoons orange juice zest of 1 orange, to decorate Preheat the oven to 180 °C / 350 °; butter a 20x10cm (8x4in) loaf pan * and line with baking paper; butter the paper as well.

Cupcakes are described as individual cakes that are baked in muffins cups lined with paper or foil baking cups.

It's like a savory cake, and rather than using it for sandwiches, eat it as is, maybe with a bit of butter spread on top, and a cup of yogurt on the side.

For an ombre cake like the one shown here, divide the frosting into four bowls and add the hibiscus and beet powder as follows: Dark Pink: 3/4 cup frosting + 3/4 teaspoon beet powder + 1/2 teaspoon hibiscus powder - Medium Pink 1 1/2 cups frosting + 1 tablespoon hibiscus powder - Light Pink: 3/4 cup frosting + 3/4 teaspoon hibiscus powder - White: 2 cups frosting + 1/2 teaspoon hibiscus powder

Substitutions I made were swapping half of the flour to whole wheat (I kept the other half as cake flour), and decreasing the amount of both sugars to 1/4 cup each.

An expansion of the company's range of caramel cups, the latest addition is suitable for ice cream and other chilled and frozen desserts, as well as a topping or to be baked into cakes, doughnuts and tray bakes.

The young woman who owns that stand had become my friend and she always chatted with me as she loaded my cup up with crispy chicken, tater tots and fried rice cakes.

Also I was wondering if it would be possible to include metric as well as US cups like in the last cake??

But I now have a rather large batch of the batter and the first cake is in the oven a couple of cupcakes of it are all ready done and I tasted it — I had to use half a cup of avocado oil as I ran out of olive and it kinda tastes rather overwhelmingly of that now.

We added some Torani Raspberry syrup (from the grocery store) along with the fresh raspberries for garnish and it was wonderful... We also used 1 cup strong [Kahlua brand] coffee to the cake instead of water as you suggested which added a little more to the cake flavoring....

I tested it out on my nephew's first birthday today using the recipe as a smash cake and then making cup cakes for everyone too!

I don't think they're supposed to though, hello — eggless, grainless...... but but but these are whole food cup cakes, 100 % plant powered and healthy as hell — they're not meant to be like those other «plastic» muffins.

This vegan mud pie is inspired by the call for a «cup of mud,» which is of course simply coffee, and the outrageously chocolaty affair known as Mississippi mud cake, it's as dark and intense as a fresh brewed cuppa, but with all the trappings of an elegant dessert.

It is just 2 cups of cooked quinoa (slightly cooled), mixed with 3 egg yolks and 1 cup of chopped pecans (or other nut as you prefer, or even dates for a bit is sweetness) and then stir in 200g of melted dark chocolate (I like 70 %, but you can use any %, the darker the less sweet the cake is).

Grease your cake pan or prepare you baking cups and set them aside as well.

Cake: 1 cup unsalted butter, room temperature 1 cup stout beer, such as Guinness 12 ounces dark chocolate, finely chopped 1 3/4 cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 1 1/2 cups (packed) dark brown sugar 1/2 cup sour cream

add water (no more than half a cup) as it processes until it reaches a consistency similar to a cake batter.

I don't recommend using any more than 1/4 cup of batter per cake, as these are particularly delicate and can be tough to flip if they're too large.

@donna, I would feel confident doing these as mini loaves or cup cakes, key for me was to turn the oven down a bit even for the standard loaf tins so that they cooked before the top caught — so do that and I think you'd be fine.

As great as Robin van Persie's header was against Spain, the goal scored by Colombia's James Rodriguez takes the cake for the best one yet from the World CuAs great as Robin van Persie's header was against Spain, the goal scored by Colombia's James Rodriguez takes the cake for the best one yet from the World Cuas Robin van Persie's header was against Spain, the goal scored by Colombia's James Rodriguez takes the cake for the best one yet from the World Cup.

As long as you can make yourself laugh, You won't have to rely on other muppet's talking about custard cream cup cakesAs long as you can make yourself laugh, You won't have to rely on other muppet's talking about custard cream cup cakesas you can make yourself laugh, You won't have to rely on other muppet's talking about custard cream cup cakes!?

In 2008, he became the first European born Captain to win a Stanley Cup, and this was just the icing on the cake, as 2008 was the fourth time he had won it all.

But family and personal history are important too, as Penny Spooner explained, «My key inspiration came from my Grandmother who always served up a traditional English tea from a small trolley laden with cake stand, china cups and saucers, beautiful spoons and tea plates... I love to make things that can go on the table at a meal time and just make a meal that little bit more special».

Parties include: Party instructor to assist with the children; 1 1/2 hours in a designated area in our facility (As OGC is a very large facility you will NOT have use of entire facility); White paper goods (cake plates, cups, napkins & forks / spoons) Cost: $ 199 for up to 20 children.

Wheat allergy and gluten intolerance Giving baby sesame foods, such as hummus and halva Baby food allergies — main page Wheat free teething biscuits Wheat free birthday cake recipes Introducing a sippy cup

«While 2014 is already a banner year for New York State hockey teams with Union College and Clarkson University as national college champions,» Cuomo said in a statement, «the true icing on the cake would be a triumphant return of the Stanley Cup to the Empire State.

Hygge, best translated as «cosiness,» is a very important part of daily life; people like to sit together and talk around cups of coffee and cakes in a cosy atmosphere, warm and bright with lots of candles at any time of year.

The cake is delicious with a cup of tea, or served as an impressive dessert