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.
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.
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.