Sentences with phrase «for cupcake batter»

Large OXO Scoop — Perfect for cupcake batter.

Using an ice cream scoop is an excellent measurement for cupcake batter.

Be gentle and patient when melting the chocolate for the cupcake batter.

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).

So for these cupcakes, we have dark chocolate Guinness cupcakes, chili - infused brownie batter frosting, topped with cookie dough balls and toffee bits.

I still need clarification though — you need to increase recipe by 1.5 * and * also make a second half - batch of batter for the 5th layer and the cupcakes?

Hi there, I was wondering why 4 cupcakes have to be made with the extra half batter as in the recipe I can only seem to find the use for 2 of the cupcakes.

Fill cupcake liners 3/4 full with cupcake batter and bake for 25 - 30 minutes until toothpick comes clean from center.

The second pair of cupcakes is just for the extra batter / as insurance for any oopsies!

My original recipe called for sour cream in the batter, which produced a rich and slightly denser cupcake.

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.

Another idea is to mix up the batter for my Very Vanilla Cupcakes; stir in blueberries and top with 2 tablespoons of sugar mixed with 1/2 teaspoon cinnamon and bake.

I'm not sure off hand how much batter you'd need but probably a double batch for 24 cupcakes worth of sponge would be enough to fill two 9 inch tins.

Oh and one more idea... you could follow the directions for my Double Lemon Cupcakes, add blueberries to the batter, bake, then glaze with the lemon glaze... ohhhh.

- 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

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.

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But for some, we mashed up some newman o's and mixed a bit in with the batter to make cookies n» cream cupcakes.

The recipe for the cupcakes is from scratch and the pistachio flavor and color come from adding pistachio instant pudding mix to the cake batter.

I subbed 4 tbs of grass fed butter in place of the shortening, and only got enough batter for 4 cupcakes exactly (which were delicious!).

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

As for quantity, I had enough extra batter to make a dozen cupcakes (w / o extra layers / toppings), and half the icing recipe was plenty for two dozen s'mores cupcakes.

Divide batter between 4 cupcake liners and bake for 18 - 20 minutes, or until the tops spring back and a toothpick inserted comes out clean.

The batter is ready in less than 10 minutes and the cupcakes are perfect for any frosting.

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 have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch.

If you don't have two springform pans you can bake it in three or four smaller pans or use the extra batter for cupcakes.

Mock Better Batter is also good for recipes like the devil's food cake cupcakes since I want them to rise evenly, and a lower starch blend is very helpful in that endeavor.

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.

Prepare your cake pans, I used 2 6» rounds for this and there was enough batter to make third round but I made a few cupcakes instead or you can do 2 8» rounds, grease the pans with butter and then line the bottom with parchment paper and set aside.

Mix in the almond milk until batter comes together, then place in lined cupcake tins (this made about 6 cupcakes for me).

Fill cupcake liners with batter and bake for about 20 minutes, or until an inserted toothpick comes out clean.

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.

You can use the remaining batter for cupcakes or double up the chili recipe, and make 2 pies.

I used a 9 inch round when I made this and took the photos, but I had left over batter which I used for cupcakes.

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

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.

Red Velvet Cupcakes Easy Recipe Recipe & Image: Rajshri Food Ingredients: For the batter: 1 cup plain flour 200 gm of condensed milk 1 tbsp coco powder 2 tbsp red food coloring 3/4 cup buttermilk 1/2 tbsp milk powder 1/2 tbsp powdered sugar 1/2 tsp baking powder 1/2 tsp soda -LSB-...]

I used cupcake papers and they stuck badly to them so just wanted to advise anyone else who wants to sub whole wheat flour for almond meal to maybe spray your cupcake papers with cooking spray before putting the batter in.

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.

I was shooting for muffin rather than cupcake so only used 3 / 4c sugar, double vanilla, plus 1/2 cup walnuts in the batter.

The batter gave me 9 cupcakes as I filled them 2/3 full so I baked them for 18 minutes.

I'm still experimenting on the right ones for muffins since you need more batter per well, but those will do just fine for cupcakes.

Evenly distribute into the 24 mini cupcake liners -LCB- about 1 tablespoon of batter each -RCB- and bake at 350 F for 18 — 19 minutes.

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.

I made these cupcakes yesterday for my son's birthday party, and the batter was extremely runny.

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.

I adore this bowl because it is sturdy, large enough for a big batch of cupcake batter, is oven and microwave safe, and includes a fantastic easy pour spout to prevent messes.

If you have a standard ice cream scoop, I find that to be the perfect size to scoop batter for cupcakes.