Sentences with phrase «of cupcake batter»

The consistency of the cupcake batter and the texture of the finished cupcake was PERFECT.

I tasted about a tablespoon of cupcake batter today (I'm baking for my church group), and within minutes I got heart palpitations and feel flushed and sweaty.

Place half of the cupcake batter in the prepared wells of the muffin tin, and top with half the filling.

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

I also added fresh spainsh to the top of the cupcake batter and it turned out perfect.

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.

Usually I'd add around 75mls milk to this size batch of cupcake batter but here I have used Bailey's instead.

While your toddler is having their daytime nap, mix up a batch of cupcakes batter and frosting — download my cup cake recipe here.

Not exact matches

Lemon Cream Pie Cupcakes Over 2200 Downloads A tender yellow batter is the foundation of this marvelous cupcake that hides a cache of lemon pie filling in its center.

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).

But then the actual day comes and I haven't prepped like I should have been, or the meal I had in mind is taking WAY longer than I had anticipated and I have almost broken down because I didn't have cupcake liners and there I am, standing there with a bowl of batter, and no where to go.

* If you can't find jumbo cupcakes, you could always bake the cupcake batter into small waffle cones, or use regular - sized baked and cooled chocolate cupcakes to place inside of the bowls.

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?

-- Fill cupcake pan with 1/2 of the batter in each slot.

Or does this instruction: «(You'll need to make another half - batch of batter, baking 1 8 - inch round and 4 cupcakes.)»

Over-mixing of batter may result into chewy and dense textured 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.

Mixing of batter creates air bubbles in your batter that results in fluffy cupcakes but if you over-mixed your batter, those bubbles will collapse leading to a dense textured cupcakes.

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

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.

- 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

Also make sure you smash the cupcake pan with batter on the counter a few times to allow the batter to sink to the bottom of the cups.

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Fill cupcake liners with 1/4 cup of cake batter.

of flour into the mini chips (this will help them stay suspended in the batter rather than sink to the bottom of cupcake) and fold into the batter.

Prepared cocoa adds flavor to the cupcake batter, and they're finished with a swirl of marshmallow buttercream on top!

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!).

It will gel up to a thicker consistency and take the place of the egg in the cupcake batter.

Begin adding cupcake batter to your cupcake molds by adding a spoonful of blue, then a spoonful of green alternating the colors.

Spoon this batter into the cupcake pan, using the back of the spoon to smooth out the tops of each pie.

Instead of cupcakes, I decided to pour the batter into my large Sam's Wholesale Club cookie sheet to make cake squares.

Fill standard lined cupcake tins 2 / 3rds way full or if you have these 4 ″ bundlette pans, fill them with 1/3 cup of batter.

I have a couple of other readers who have been able to stretch the batter into 8 cupcakes.

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.

Pour brownie batter into each lined cupcake pan, about 3/4 of the way full.

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.

This specific cupcake batter is quite thin and it might not be able to hold the weight of the pears.

2) Line a cupcake pan with liners & fill the bottom with batter, use a spoon to narrow out an opening in the middle & spread the batter up the sides of the liner!

If you don't mind, whisk one egg in a small bowl and measure out half of that amount into your cupcake batter.

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.

Pour the batter evenly into the prepared pans, or fill cupcake tins about 2/3 of the way full.

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

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.

I boiled down the berries to release their juices, used the juice to make a fruity chocolate ganache, and dumped the rest of the berries into the cupcake batter.

Spoon half the batter into 15 cupcake cases, make a slight dent in the middle and add a tsp of jam to each.

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.

Just be sure to fill the batter to the brim of your cupcake liner — I filled them 3 / 4th of the way and they rose just up to the rim — personally, I like muffin - tops that peek out of the liner threshold.

Place about a tablespoon of batter into the bottom of each regular - sized cupcake liner and about half of that into the bottom of the mini-muffin liners.

Divide the batter equally between 8 to 10 paper lined cupcake tins (depending on the size of your tins) so that each one is 2 / 3rds full.