Sentences with phrase «cupcake batter into»

Spoon the cupcake batter into a nonstick cupcake / muffin baking tin.

Pour the cupcake batter into the paper cupcake cases.

Spoon the cupcake batter into a nonstick cupcake / muffin baking tin.

To assemble, spoon one tablespoon of the cupcake batter into the bottom of each muffin cup.

Spoon the cupcake batter into the cupcake tins.

Using a spoon or ice cream scoop, transfer the cupcake batter into the cupcake liners so that each liner is ~ 2/3 - 3/4 full.

Pour the cupcake batter into the prepared cases and bake for approximately 20 - 25 mins or until a skewer inserted into the cupcakes comes out clean.

* If you can't find jumbo cupcakes, you could always bake the cupcake batter into small waffle cones, or use regular - sized baked and cooled chocolate cupcakes to place inside of the bowls.

Not exact matches

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

Optional: top cupcakes or cakes with a few sugared berries (they will sink into batter as they cook).

But with cupcakes, you just pour the batter in layers into each cup (without mixing) in a ROYGBIV sequence.

Over-mixing of batter may result into chewy and dense textured cupcakes.

Shredded coconut and crushed pineapple are then folded into the batter to give the cupcake a little extra oomph.

Then distribute the batter evenly into the cupcake molds and press down to form a hard crust.

Transfer batter to prepared pan and bake for 30 - 40 minutes (18 - 22 minutes for cupcakes), or until a toothpick inserted into the center comes out clean.

Divide batter into a 12 cupcake - paper lined pan.

Line a muffin tin with cupcake liners and scoop batter into the muffin tin using a medium ice cream scoop to create even baking.

Ladle the batter into the cupcake liners to approximately 3/4 full.

Line a muffin tin with cupcake liners and pour batter into muffin holders, about 3/4 full.

You can add blueberries to the batter then pour the batter into your cupcake / muffin pan, top with the yummy topping — and Hallelujah!

Ladle the batter into the cupcake liners and bake for 17 — 19 minutes, until a toothpick or skewer inserted in the center comes out clean.

of flour into the mini chips (this will help them stay suspended in the batter rather than sink to the bottom of cupcake) and fold into the batter.

Pour batter into prepared cupcake tins, about 3/4 full.

Once you have your two colors, then begin pouring the batter one spoonful at a time into each cupcake mold - taking turns between green batter and blue.

You're going to make the cupcake batter and then divide it into two, adding the blue powder to one bowl and the green to the other.

Pour batter into cupcake tins and bake for 18 to 22 minutes, or until a toothpick inserted comes out clean.

Spoon this batter into the cupcake pan, using the back of the spoon to smooth out the tops of each pie.

Instead of cupcakes, I decided to pour the batter into my large Sam's Wholesale Club cookie sheet to make cake squares.

Pour batter into cupcake liners until three - quarters full.

Divided the batter into cupcake tins and they were amazing!

If you're planning on baking the cupcakes with pear slices on top I would be concerned that the pears might sink into the batter.

I have a couple of other readers who have been able to stretch the batter into 8 cupcakes.

Pour brownie batter into each lined cupcake pan, about 3/4 of the way full.

Scoop the batter into the cupcake liners and fill them about 3/4 full.

Fill baking cups 2/3 full of batter, sprinkle a few lavender buds on the cupcakes for decoration, and bake for 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.

If you don't mind, whisk one egg in a small bowl and measure out half of that amount into your cupcake batter.

Pour the batter evenly into the prepared pans, or fill cupcake tins about 2/3 of the way full.

Divide the batter into cupcake cases.

Spread the cake batter into a prepared cake pan, or drop about 1/2 cup of batter into each cupcake liner.

Scoop the muffin batter into mini or regular sized tins lined with cupcake cases.

After mixing the cream cheese mixture, fold in the blueberries and then use a cookie scoop to put the batter into the cupcake liners.

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.

I boiled down the berries to release their juices, used the juice to make a fruity chocolate ganache, and dumped the rest of the berries into the cupcake batter.

Spoon half the batter into 15 cupcake cases, make a slight dent in the middle and add a tsp of jam to each.

She has quite a sweet tooth and is not a fan of dark chocolate so when I saw a recipe for orange poppy seed cupcakes in the Australian book High Tea; recipes with a sense of occasion, I decided to adapt this into cake form with the addition of white chocolate, both in the cake batter and the buttercream.

Spoon batter into muffin cups or a cupcake pan and bake for around 20 minutes or until golden brown and firm.

Place about a tablespoon of batter into the bottom of each regular - sized cupcake liner and about half of that into the bottom of the mini-muffin liners.

Sorry if I'm just completely blind (blame it on the daytime cold medicine)- but how many eggs go into the cupcake batter?

Pour your batter into a cupcake lined tray and bake for 20 — 25 minutes until tops are golden and center is cooked through.

Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean.