Sentences with phrase «cupcake pans about»

Fill cupcake pans about 2/3 full and bake for approximately 18 minutes, until toothpick inserted comes out clean.

Not exact matches

Cool cupcakes / cakes about 15 minutes before running a knife around the edge of the pan and inverting very carefully.

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.

Fill the prepared muffin pan until each cavity is about 1/2 to 2/3 full - be very careful not to overfill each cupcake liner.

Allow the cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack and continue cooling.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Place froyo in silicone molds or do what I did and line a cupcake pan with liners and pour about 1/4 c in each one.

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

Let the cupcakes cool in the pan for about an hour.

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

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

Cool in the pan for 5 - 10 minutes and then transfer cupcakes onto a wire rack to cool completely before filling and frosting (they should only need about an hour to cool).

I usually make this recipe in a 9 x 13 baking pan, but if you make in in a 9 inch round such as I did as seen in the photos, you will have extra batter to make about 6 cupcakes.

I've created a healthy version with no added fat and only a small about of sugar, so it fills you up without filling you out:) You can even prepare individual portions in cupcake pans for the perfect healthy snack on the go!

I was thinking that maybe a picture of the batter before it goes in to the cupcake pan might help some of us feel a little better about some of the differences we don't know to expect with paleo style recipes.

Cool in the pan for about 2 - 3 minutes and then take cupcakes out and let them cool completely on a wire cooling rack.

Pour batter into the prepared cupcake pans (about 2/3 of the cupcake liner) and bake for 18 - 20 minutes, depending on your oven.

Bakeware needed: 8 jumbo muffin / cupcake cups (two pans each holding six individual muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches deep, with a capacity of about 1 1/8 cups (hs note: I used standard muffin pans.

Pour into cupcake pan and bake at 375 degrees for about 15 minutes or until slightly browned.

Spoon batter into cupcake pan, about half full, Bake in the oven for 15 - 20 minutes until well risen and golden brown or a cake tester comes out clean.

Let cool in pan for about 5 minutes, then transfer cupcakes to a wire rack to cool completely.

Divide batter into cupcake pan and bake for about 30 minutes.

Pour into baking cups in cupcake pan, filling each about 2/3 full.

Press crust into bottom of lined cupcake pan and bake at 350 for about 4 minutes until golden.

Put cupcake pan in the freezer for about 5 minutes to let the chocolate solidify.

When we make Savory Bites, meals in the cupcake tin, I use clear bowls filled with the very same vegetable options and I add sautéed spinach, blanched broccoli, artichoke hearts, roasted peppers and tomatoes, grilled vegetables, so that when they are making «personal pan pizzas» or penne pasta gratins they can layer in the Colors they are attracted to first, instead of thinking about the taste.

Think about purchasing a mini-cupcake pan for great - looking little cupcakes and muffins.

Pour them into a greased cupcake pan, about 2/3 full.

Spoon the batter into prepared cupcake pan, about two thirds full for each.

BUT tonight I subbed bananas with pumpkin (’ t is the season)!!!! I used a loaf pan instead of a cupcake pan (cooked about 5 mins longer)....

Pour ingredients into lined cupcake pan (about 3/4).

Put cupcake liners in cupcake pan and fill the cups about 2/3 full.

I used a regular sized muffin pan but I only filled the cupcake liners about 2/3.

Pour into cupcake pan, about 3/4 of the way full.