Pour the batter
into the cupcake cases, distributing evenly.
Spoon the mixture evenly
into cupcake cases.
Divide the batter
into cupcake cases.
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).
Spoon about 2 tbsp of the mixture
into a cupcake case and swirl it around so that the whole case is coated.
Stir in: 1 package Glutino Gluten - Free Pantry Muffin Mix 1/2 cup coconut flour 3 T flaxseed meal 1/4 cup chopped pecans With an ice cream scoop, divide the batter
into cupcake case lined muffin tins.
Not exact matches
Spoon the mixture
into a tin lined with
cupcake cases and sprinkle with hundreds and thousands.
Spooned
into 12
cupcake cases and baked for 22 minutes until well risen, golden and a cocktail stick inserted came out clean.
Scoop the muffin batter
into mini or regular sized tins lined with
cupcake cases.
Spoon half the batter
into 15
cupcake cases, make a slight dent in the middle and add a tsp of jam to each.
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.
Did you bake your
cupcakes in
cases, or straight
into the tin (in which
case, did you oil the tin)?
Divide the batter equally between the 12
cupcake cases and bake for 20 minutes, or until a skewer inserted
into the
cupcakes comes out clean.
Evenly distribute the chocolaty cereal mixture
into 12 paper
cupcake cases / liners — I picked pretty polka dot
cases, anything patterned looks really nice when you're presenting these crispy treats.
Eat it by the spoonful, add it to your coffee, blend it
into smoothies, pour it
into chocolate moulds or
cupcake cases, pop it in the freezer and made legit super-food freezer fudge, these
cupcakes with it, heat and drizzle it on cookies, carrot / banana bread (official recipe coming soon), avocado toast, baked sweet potatoes... driz, driz, drizzalllllll on alllll of the things!
When sufficiently coated, turn the
cupcake case on its head above the bowl and let the excess chocolate drip
into the bowl.
Some suggestions: when too much air is incorporated
into the cake batter (as is the
case with accidentally over-mixing the batter), this will cause the
cupcakes to deflate and shrink once removed from the oven.
Divide the batter
into a muffin tin lined with
cupcake cases.
3/4 cup white whole - wheat flour 1/2 cup all - purpose flour 2 large eggs 3/4 cup granulated sugar 1/2 cup coconut oil (or butter) 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 teaspoons vanilla extract 1/2 cup low fat milk 12 medium strawberries, plus a few more for garnish 2 tablespoons icing sugar Preheat oven to 180 ° c and place 12
cupcake cases into a tray.
Pour the
cupcake batter
into the paper
cupcake cases.
• Divide the filling
into your mini
cupcake cases, filling each
case till 3/4 full.
Spoon
into patty
cases in a 12 -
cupcake tray.
Spoon mixture
into a patty -
case - lined
cupcake tray.