If you only have a 10 - cup fluted tube pan, reserve 2
cups cake batter before pouring remaining batter into prepared tube pan.
If you bake a cake with
the cup cake batter, will it turnout equally good?
When waffle iron is fully heated, pour a heaping 1/2
cup cake batter into the center of the iron.
Not exact matches
Fill each
cup with about a tablespoon of
cake batter.
Cake batter divided into 2 — 6 cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressur
Cake batter divided into 2 — 6
cake pans, covered in foil, stacked, 1 cup of water, 25 minutes pressure, naturally depressur
cake pans, covered in foil, stacked, 1
cup of water, 25 minutes pressure, naturally depressurize.
An average 2 - layer
cake mix yields 4 to 5 1/2
cups of
batter.
Randomly drop a few teaspoons of the del le luche over the
cake batter using about 1/8
cup for each half and using a toothpick to roughly stir in your delicious pockets of del le luche.
Divide the
cake batter into 2 equal parts, almost 2
cups each.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the
batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the
cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake with powdered sugar and coarsely chopped almonds /
Cake is tender until completely cooled so handle with c
Cake is tender until completely cooled so handle with care.
I am going to make the
cake again and use 1 - 2
cups of blueberries and just fold them into the
batter, it should come out fine.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour
batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until
cake tester comes out clean - Transfer to a cooling rack to cool completely
The addition of coffee further enhances the chocolate flavor, and because there is coffee in the
batter, this
cake is the ultimate pairing for your morning or afternoon
cup of joe.
APPLE
CAKE BATTER: 1
cup finely chopped pecans 3
cups all - purpose flour 1
cup granulated sugar 1
cup firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4
cup canola oil 3/4
cup applesauce 1 teaspoon vanilla extract 3
cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
For a quality nutritious dinner, I destroyed a giant
cup of frozen yogurt with four flavors: pistachio, cheesecake, vanilla bean, and red velvet
cake batter.
I could not however imagine what a
cake with 1/2
cup of fortified wine in the
batter would be like (in this
cake the raisins got boozed up so heavily that there wasn't much Marsala left to go in the
batter), therefore the sherry
cake recipe I saw on Delicious magazine got me really curious.
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3
cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup Earth Balance Buttery Spread 1
cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2
cup fresh - pressed apple cider 1/2
cup soy or almond milk
Butterscotch
Cake Batter 1/2
cup (90 g) teff flour 1/2
cup (90 g) potato starch 1/2
cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4
cup (30 g) white rice flour 1/4
cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2
cup (115 g or 1 stick) unsalted butter 1 1/4
cup (275 g) dark brown sugar 1/2
cup (100 g) white granulated sugar 1/2
cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4
cup buttermilk
Fill cupcake liners with 1/4
cup of
cake batter.
I mixed the Birthday Party
Cake Mix with 2 large eggs and a 1/2
cup of soft butter, then dropped spoonfuls of
batter onto cookie sheets before baking them for 11 minutes.
Spoon a portion of the
batter (about 3/4
cup) into your prepared
cake pans.
I have a hard enough time preventing the entire bowl of
cake batter from spilling on the table, let alone trying to remember if I added 1
cup of sugar or 2.
My recipe included 1 c. chopped pecans and 1/2
cup of shredded coconut in the
cake batter.
Let's start baking... Cookie Butter Glazed Pumpkin
Cake Yields: about 4 1/2
cups of
batter — 34 + standard cupcake size Ingredients: 1
cup vegetable oil 4 eggs, room temp.
The
cake batter is poured into the large
cups of a Texas - size muffin pan.
Let's start baking... but not really Ultimate
cake Batter Popcorn Balls Yields: 10 - 4 ″ popcorn balls Ingredients: 1/4
cup unsalted butter 6
cups popped popcorn 1/3
cup favorite dry
cake mix 1 tsp pure vanilla extract 1 - 10 oz bag of regular size marshmallows 2
cups chocolate candies (M&M s, we did a 4th of July theme) Directions: 1.
YUMMO Let's start baking... Firecracker
Cake Batter Brownies Yields: 12 - 18 brownies (depending on how generous you feel that day) Ingredients for the brownies: 1
cup melted unsalted butter 2
cups granulated sugar 2/3
cup cocoa powder 4 eggs 1/2 tsp salt 2 tsp vanilla extract 1 tsp instant espresso powder (brings out the chocolate flavor) 1
cup all purpose flour Directions: 1.
FOR THE
CAKE BATTER 1/2
cup boiling water 1/3
cup plus 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4
cup whole milk 1/2 teaspoon vanilla 1/3
cup seedless raspberry jam (about 3 ounces) 1 stick (1/2
cup) unsalted butter, softened 1/3
cup packed light brown sugar 1/3
cup granulated sugar 2 large eggs 1
cup all - purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt
Spread the
cake batter into a prepared
cake pan, or drop about 1/2
cup of
batter into each cupcake liner.
Pour a
cup into this
cake batter then enjoy the rest while the
cake bakes.
Let's get baking... Ooey - Gooey S'mores
Cake Yields: 4 - 6 ″ round
cakes or 7.5
cups of
batter For the Graham Cracker
Cake Ingredients: 2
cups vegetable oil 1
cup granulated sugar 1...
Pictured above: one 6 - inch
cake made with ~ 2
cups / 480 ml of
batter + 2 tiny
cakes made with ~ 1/2
cup / 120 ml
batter each.
The Better
Batter Chocolate
Cake mix calls for 1 and 1/2
cups of water.
Do you think I can use the same
batter to make
cup cakes?
After combining the carrot and flour mixture, I added one
cup of unsweetened almond milk to make it more like
cake batter.
Adding either of these ingredients will give the
cake added flavor and moisture so, if you like, add 1/2
cup (120 ml) of either crushed pineapple or applesauce to the
batter, right along with the oil and vanilla extract.
I used cacao powder, and made 12 chocolate
cup cakes, while those were baking I threw in a bunch of shredded coconut into remaining
batter and had 8 more.
Pour
batter into prepared pan and bake for 40 - 50 minutes (about 30 minutes for a 6 -
cup bundt pan) or until a
cake tester inserted into the center comes out clean.
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the
batter, OR 1 1/2
cups agave if you like
cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the
cake (about 1/4
cup)
This recipe makes around 7 1/2
cups of
batter, so judging from this chart, you will probably need to do 1.5 batches for a 2 - layer, 9 - inch
cake.
I also put a full sized oreo in the bottom of the
cup cake before pouring on the
batter... Was a big hit with the kids... baked right in and then mini oreos on the top.
Pour about 1/4
cup batter for each corn
cake onto a hot, lightly greased griddle.
Polka - Dot Carrot
Cake: Mix 1/2
cup soaked raisins into the
batter.
Nutty Carrot
Cake: Mix 1/2
cup chopped dry walnuts into the
batter.
Now, the fact is (again) the recipe does makes about 51/2
cups batter for two 9 × 3 inch rounds, one half sheet baking pan (9x13x1) or a 9x12x3 inch
cake pan.
Are you sure that 5 1/2
cups of
batter will fill a 1/2 sheet
cake pan?
Everything I'm reading says 12 - 14
cups of
cake batter for a 1/2 sheet.
Pour 1/4 — 1/3
cup of
batter on the griddle for each
cake.
Spoon 1 tbs of
cake batter in to the
cup or ramekin and then using a small spoon carefully place 1 teaspoon of dark chocolate in the middle of the
batter.
I also used an 8 ″ pie pan and rather than making
cup cakes with the extra
batter, I made a third layer which worked out perfectly.
But I now have a rather large batch of the
batter and the first
cake is in the oven a couple of cupcakes of it are all ready done and I tasted it — I had to use half a
cup of avocado oil as I ran out of olive and it kinda tastes rather overwhelmingly of that now.