Sentences with phrase «of cupcake liners»

Using the back of a small spoon, coat the inside of cupcake liners with melted chocolate.

After I ran out of cupcake liners, I stirred in the remaining pomegranate seeds in the pot with the chocolate and sampled.

This recipe has always baked in 15 - 16 minutes and they have come out of the cupcake liners!

I ran out of cupcake liners, would you believe it, so I used this parchment paper liner idea that I got from Martha Stewart via Apartment Therapy.

To make them extra pretty, I used parchment paper instead of cupcake liners.

I order the majority of my cupcake liners online.

Line a 12 cup muffin tin with a double layer of cupcake liners (they might stick to the bottom if you don't double layer)

I have also used it to make mini cheesecakes with just a sugar wafer on the bottom of the cupcake liner.

The filling takes up so much space on the bottom of the cupcake liner that there is the tendency to overfill the liners and then the cake will fluff up a little too high.

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.

Pour batter into the prepared cupcake pans (about 2/3 of the cupcake liner) and bake for 18 - 20 minutes, depending on your oven.

Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.

Spoon about 2 teaspoons of the oat mixture into the bottom of each cupcake liner, then freeze the tin while making the peanut butter glaze.

once chocolate is melted, spoon about 2 teaspoons of chocolate into the bottom of a cupcake liner.

Spoon about 2 teaspoons of the oat mixture into the bottom of each cupcake liner, then freeze the tin while making the peanut butter glaze.

Put half an Oreo cookie in the bottom of a cupcake liner, fill it with the pumpkin cheesecake filling, then press the remaining half of cookie into the top.

Not exact matches

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.

Fill cupcake liners 3/4 of the way full (these cupcakes are too dense to rise very high).

pour about 2 tsp of the mixture into silicone cupcake liners (if you use paper, put them in muffins so that they keep their shape).

Push the tip through the bottom of paper liner to fill each cupcake.

Line a muffin tin with cupcake liners and put 1 level tbsp (15 g) of the dough in each liner and press evenly throughout the bottom.

- 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

Drop around 1 1/2 tablespoons of the mixture into each cupcake liner and press down firmly.

I still use her cupcake pan (with liners of course since they've been super contaminated) when I bake cupcakes just to feel close to her.

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

Preheat oven to 350 degrees F. Line 12 cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.

Pour 1 tsp of the melted chocolate mixture into each mini cupcake liner.

I love your blog... Loved this recipe since it included both quinoa and chia (my new two favorite healthy ingredients) I recently tried making these following your recipe exactly and mine didn't come out so well... they looked great but the inside was doughy and I used cupcake liners and they baked right onto the liner so I could only eat about half of the muffin = / I will definitely try another of your recipes... but I am kind of disappointed.

Line a muffin pan with cupcake liners, and spray the inside of each liner with nonstick cooking spray.

Fill cupcake liners two - thirds of the way and bake for 11 - 12 minutes.

I'll be making these for my son's birthday (my mouth is already watering) and I'm wondering if the crusts will bake nicely if I used cupcake liners instead of the plastic wrap.

Using a small spoon, add about two scoops of the graham cracker crumb mixture into each cupcake liner.

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!

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

This is the second part of our Bake the World a Better Place giveaway: stand to win a hundred beautiful flowery cupcake liners, a 12 - muffin non-stick pan, a handy tablespoon and teaspoon measuring gadget, a heat - proof food - grade silicone spatula, and a heat - proof silicone whisk.

Chocolate Chip Mini Muffin Stuffed Brownie Cups Ingredients: 1/2 cup unsalted butter, melted 1 cup sugar 1/3 cup cocoa powder 2 eggs 1/2 tsp pure vanilla extract 1/4 tsp salt 1/2 cup all - purpose flour 2 packages of Little Debbie Chocolate Chip Mini Muffins, frozen Directions: Preheat oven to 350 degrees and fill cupcake pan with paper liners.

First of all, you'll need dark brown cupcake liners for the regular and mini-muffin sized cupcakes so that they nicely match the Reese's wrappers.

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.

We have a nice selection of paper and foil mini cupcake liners.

These mini cupcake liners can add a splash of color to any dessert table.

These basic greaseproof cupcake liners can add a splash of color to any dessert table.

All you need are cupcake liners, a muffin tin, chocolate wafer cookies, a quart of your favorite ice cream (we like a pint each of chocolate chip or mint chocolate chip, but any flavor is delicious) plus the chocolate whipped cream... Continue reading «TIP OF THE DAY: Ice Cream Cupcakes»of your favorite ice cream (we like a pint each of chocolate chip or mint chocolate chip, but any flavor is delicious) plus the chocolate whipped cream... Continue reading «TIP OF THE DAY: Ice Cream Cupcakes»of chocolate chip or mint chocolate chip, but any flavor is delicious) plus the chocolate whipped cream... Continue reading «TIP OF THE DAY: Ice Cream Cupcakes»OF THE DAY: Ice Cream Cupcakes» →

Pre-heat the oven to 180 ° C / 350 ° F. Line a standard 12 hole muffin tin with cupcake liners or line the bottoms with circles of baking paper and insert a strip of baking paper into each hole to be able to take them out easily.

I also love the idea of reusable silicone cupcake liners.

I filled the liners almost all the way to the top, maybe just a small quarter of the way to the top and i got 15 cupcakes from the batter.

I'm sure my shiny blue cupcake liners will be about the color of that tray soon.

** Since the cupcakes bake up with fairly flat tops, it may be helpful to use an icing spatula or the handle of a spoon to get between the liner and the pan and lift them out.

Add 1/2 cup of batter to each cupcake liner.

I couldn't make fill all 28 cupcake liners because I only have one muffin tin, so I just made them in batches of 12.

Fill the wells of a jumbo cupcake pan with liners.