Sentences with phrase «into cupcake cups»

These cupcakes are made with store - bought cinnamon rolls that have been flattened into discs and placed into cupcake cups.

Pour batter evenly into cupcake cups and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

Pour into cupcake cups.3.)

Not exact matches

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

Yesterday, I only had two ripe bananas, but I did have about a cup of pumpkin left over from your fabulous pumpkin bread (that i turned into amazing mini chocolate chip studded, maple frosted mini cupcake / muffins).

Frost two cupcakes into a tower to make the small stump; put 1/3 cup frosting between each layer and also place a crumb coat on the cake.

Portion out into the liners (about 1/4 -1 / 3 cup per cupcake), and bake for 10 - 12 minutes, or until a tester comes out with a few moist crumbs.

My daughter and I cut each cupcake into 8ths and put them inside a clear cup... layered stawberries on top with a little cocunut sugar.

Immediately spoon into the cupcake pan, and press the cereal into each cup.

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.

As for switching up the recipe — you could add a peanut butter cup into the cupcakes and top with peanut butter frosting (see here), you could top them with strawberry frosting (here), or you can try my Small Batch Vanilla Ccupcakes and top with peanut butter frosting (see here), you could top them with strawberry frosting (here), or you can try my Small Batch Vanilla CupcakesCupcakes.

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

Place cupcake papers into the cups of two muffin trays and divide the dough between them.

Transfer ~ 1/8 cup of the mixture into each of the cupcake / muffin holes and flatten it down into a compact layer — I used a 1/3 cup measure for flattening.

Makes 12 cupcakes Prep Time: 30 minutes Bake Time: 35 minutes Adapted and modified from Kevin Chai — I Love Butter Cake Too2 Ingredients: Brownie: 140g (5oz) Dark Chocolate (broken into pieces) 50g (1/4 cup) Butter 50g (1/4 cup) Brown sugar 1 Egg 35g (1/4 cup) All purpose flour.

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

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.

Carefully slice the rolls and place into a nonstick cup of a cupcake tin - this amount makes about 6 cinnamon rolls.

Scoop the mixture into a 12 - cup muffin pan lined with cupcake / muffin liners.

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.

Distribute batter into prepared muffin tin, filling about 2/3 of the way full (about 1/4 cup of batter per cupcake).

of that color into each cup until all 24 cupcake cups have the same amount.

Use a 1/3 measuring cup to portion the batter into 12 cupcake tins - make sure you spray with coconut oil spray or use nonstick liners!

Gently scoop into a muffin tin which either has cupcake liners or has been well greased, filling each cup about 2/3 full.

Scoop the batter into the cupcake pan using a standard - size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.

Pour into individual serving cups, like cupcake molds.

i had leftover ice cream cones from clara's birthday treats (ice cream cone cupcake), so they were used to make this fun, easy, and yummy project with the kids... Ingredients 1 mini ice cream cone (Joy Mini cup Cone - about 1.3 g) whipped cream (1 / 4C cream, 1 / 2t Truvia) 2 raspberries, cut into small pieces 3 blueberries -LSB-...]

Matcha Cupcakes: 3/4 cup + 2 Tbsp cake flour, sifted 3/4 cup all - purpose flour 1 cup granulated sugar 1 Tbsp matcha powder 1/2 Tbsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, cut into cubes, room temperature 2 large eggs 1/2 cup whole milk

Plus, I didn't have any cupcake liners (what people usually use to make nut butter cups), so we poured these straight into my nonstick mini muffin pan and crossed our fingers that they'd come out in one piece.

- If you hate frosting / don't want to make it / can't make it, you can add 65g (~ a slightly heaped 1/3 cup) of semisweet chocolate chips to the batter (sprinkle them onto the batter once it's in the muffin cups, then poke them into the batter a bit)-- this adds the same number of calories to each cupcake as the frosting

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

Simply whip together the batter, divide it into muffin cups, throw it in the oven and the cupcakes are ready in 30 minutes.

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

Pour chocolate mixture into a funnel or measuring cup and pour into a silicone cupcake mold about 1/2 full.

Spoon about 1/4 cup of batter into each cupcake paper.

Spoon the batter into the prepared cupcake cups and bake in preheated oven for 18 - 20 minutes or until a toothpick inserted in the center comes out clean.

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.

Sticking mini sails into cupcakes or jello cups can also make minimalist desserts that convey the theme.

We've done the sidewalk chalk but I never thought to put into a cupcake pan, That would have made things easier than the paper cups and the children fighting over the colors.

Use an ice cream scoop to ladle one uniform scoop into each cup in a cupcake pan, either lined or greased.

My kids love squishing and squeezing colorful dough, making «cupcakes» and spooning play dough into cups.

Immediately pour batter into a cupcake pan lined with silicone cups.

Fill each muffin cup about two - thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.

Scoop the mixture into a 12 - cup muffin pan lined with cupcake / muffin liners.

Brush each side of the wonton wrappers with oil, lightly season with salt then press the wrappers into the cups of a mini muffin / cupcake pan.

Cupcakes: Make recipe as directed but spoon batter into muffin cups and bake for about 26 - 30 minutes.

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.

That's how the Peanut Butter Cup Caramel Bars and Midnight Craving Cupcakes came into existence.

Using a 4 Tablespoon scoop, scoop batter into the prepared cupcake cups (they should be 2/3 full).

Then I get out my cupcake pan, oil it a little, and scoop the chicken into each cup then freeze.