Sentences with phrase «center of a cupcake»

Bake until toothpick inserted in center of cupcakes comes out clean, rotating pans between upper and lower racks halfway through baking, about 18 - 20 minutes.
Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes.
With black icing, pipe line across center of cupcake.
While apple mixture cools, use cone method to remove a chunk from center of each cupcake, leave a rim around the top of cupcake.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
Bake 14 to 19 minutes or until toothpick inserted in center of cupcake comes out clean.
Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
Using your pinkie, poke a hole in center of each cupcake top about an inch deep.
(To frost: Mound about 2 tablespoons icing on center of each cupcake.
Divide batter into prepared cupcake liners and bake for 12 - 15 minutes or until a cake tester comes out clean when inserted in center of cupcake.
When set, use royal icing to make squiggles across center of each cupcake.
Top with a dollop of the frosting in the center of each cupcake.
Assemble: Use a tablespoon to pour green tea glaze into the center of each cupcake.
Bake for 15 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.
Pipe the green frosting into the center of the cupcake (don't go all the way out to the edges!)
Run the knife in a circular motion, while always pointing the knife towards the center of the cupcake.
Divide the batter evenly between the cupcake molds and bake for 18 - 20 minutes, or until a tester inserted into the center of the cupcake comes out clean.
Bake for an additional 5 - 8 minutes or until a knife inserted into the center of a cupcake emerges clean.
Add a teaspoon or two of the strawberry filling to the center of each cupcake.
To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife or small biscuit cutter.
Bake until a toothpick inserted in the center of each cupcake comes out clean (about 20 minutes).
After your cupcakes have been cored, spoon a small amount of pineapple topping (you can find this with the ice cream toppings) into the center of each cupcake, and then insert a maraschino cherry into each hole.
Bake for 18 - 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
inserted into the center of the cupcakes comes out clean.
Once cooled, take a small knife and cut a hole, 3/4 of the way down in the center of the cupcake.
Tip: In order to get the cherry to stick, it helps to drizzle a little extra chocolate in the center of the cupcake prior to topping with the cherry.
Bake cupcakes in the preheated oven for 20 - 25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake.
I used and icing tip to put a hole in the center of each cupcake.
With black icing, pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon.
Place a tablespoon of the rhubarb jam into the depression (the jam will fill the center of the cupcakes as they bake).
Bake for about 20 — 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Bake 20 to 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Bake for 22 - 25 minutes or until the tops are browned and a toothpick inserted into the center of the cupcakes comes out clean (a few moist crumbs are fine).
To fill the cupcakes, simply use a small knife to cut a small hole out of the center of the cupcake, just not too deep that you scrape any off the bottom!
Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with only a few crumbs, not wet batter, attached.
Bake 15 - 18 minutes, or until toothpick inserted into the center of a cupcake comes out clean.
To fill the cupcakes: using a paring knife, cut a cone shaped portion out of the center of each cupcake.
Bake 18 - 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Once the cupcakes are cool, use a paring knife to cut out a small portion of the center of the cupcake.
Bake for about 25 minutes, until the tops spring back when pressed with your fingertip, and a toothpick inserted into the center of a cupcake comes out with moist crumbs.
Make 15 — 16 cupcakes then cook according to the directions on the box (a toothpick inserted into the center of a cupcake should come out clean when done).
Then place a mini Cadbury egg in the center of the cupcake.
To fill: Use a large piping tip or a cupcake corer to take out a small hole in the center of your cupcakes.
Once the cupcakes have cooled completely, cut about an 1/2 inch (1.5 cm) hole into the center of each cupcake, using a melon baller or a small spoon.
Test to be sure of doneness by inserting a toothpick in the center of a cupcake, it should come out clean.
I run the knife in a circular motion, while always pointing the knife towards the center of the cupcake.
Once the cupcakes have been baked and cooled, a hole is made in the center of each cupcake and filled with a small dollop of lemon curd.
To assemble Take a cupcake and, using a sharp knife, cut out a cavity in the center of the cupcake.
Bake in the preheated oven for 20 - 25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake.
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