Sentences with phrase «center of cupcakes»

Bake until a cake tester inserted into the center of the cupcakes comes out clean, about 12 - 15 minutes.

To fill: Use a large piping tip or a cupcake corer to take out a small hole in the center of your cupcakes.

Place a tablespoon of the rhubarb jam into the depression (the jam will fill the center of the cupcakes as they bake).

inserted into the center of the cupcakes comes out clean.

Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Bake for 18 - 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.

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.

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!)

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.

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.

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.

Once the cupcakes are cool, use a paring knife to cut out a small portion of the center of the cupcake.

Bake 18 - 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

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.

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.

So bake them only until a toothpick inserted into the center of the cupcake comes out clean.

Evenly fill the muffin cups with the batter and bake for about 18 - 20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean.

When set, use royal icing to make squiggles across center of each cupcake.

Fill paper liners 2/3 full with batter, and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Using a melon baller or teaspoon, scoop out a small part of the center of the cupcake (save the bites for another purpose or to fend of swarming children).

Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill.

Press one Ferrero Rocher into the center of each cupcake.

Bake for 16 to 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

Step # 9: Bake for about 24 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Bake in preheated oven at 350 °F for 25 to 30 minutes or until a toothpick inserted in the center of a cupcake comes out clean, with a few crumbs clinging to it (centers may sink slightly).

Spoon cranberry curd into the center of the 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.

Next time, I might add a drop of all - fruit raspberry jam in the center of each cupcake for a flavor twist.

Use a small spoon, a paring knife, or (in my case) a melon baller to carve / scoop out a chunk in the center of each cupcake; set those aside.

Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached.

Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.

When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.

Bake for 20 - 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.