Once frozen, you can press the chocolate lava cores in your cupcake mixture, cover with
some more cupcake batter and bake them 17 - 20 minutes at 180C.
Not exact matches
Fill the
cupcake liners a little
more than two - thirds full with
batter.
A
cupcake batter should be
more wet.
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.
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.
The
batter was extremely oily, and the
cupcakes ended up tasting
more like baking soda than anything else... Something was very wrong.
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.
If you want
more graham crackers, I've seen people baking the
cupcake batter on top of a graham cracker crumb.
Just imagine moist and flavorful
cupcakes with chocolate chips and toasted coconut in the
batter and bite sized Magic Cookie Bar placed on op of vanilla frosting, sprinkled with
more chocolate chips and drizzled with sweetened condensed milk.
Divide the
batter evenly into the
cupcake liners, filling each one just a tiny bit
more than halfway.
Cupcakes made of two
batter, Read
more >>
But when it was mixed up, the
batter seemed too runny to be cookies and I was in a hurry and didn't want to fiddle with adding
more almond butter or eggs to get it thicker, so I just went with muffins /
cupcakes.
It turns out creating the perfect
cupcake is way
more complicated than taking cake
batter and plopping it into muffin tins — here's how Saffitz did it.
If you want to make spiderwebs like I did, you need to be careful to not put too much
batter in the liners because I'm guessing it'll be
more difficult if you have a slightly domed
cupcake.
Fill
cupcake liners slightly
more than halfway with
batter.