Sentences with phrase «of muffin cup liners»

That said, do you think they could be cooked in a 9 × 12 or loaf pans if I ran out of muffin cup liners or was in a hurry?

Not exact matches

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)

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Line a muffin tin with paper liners and fill each muffin cup 3/4 of the way full.

Line one 12 - cup muffin pan completely with muffin liners and line half of a second 12 - cup muffin pan with muffin liners so you have 12 lined cups in one muffin pan and 6 lined cups in the other muffin pan.

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

:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.

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.

Grease muffin liners, and pour 1/4 cup of batter into each liner.

Line a standard muffin tin with paper liners and scoop a scant 1/2 cup of the batter into each muffin cup (the batter should reach almost to the top of each cup.)

One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.

However, if you'd prefer to have these in the shape of traditional peanut butter cups, you can use a muffin tin with liners instead!

One by one, pop the chocolate cups out of the muffin tin, or remove from the cupcake liners, and enjoy.

For the parchment paper liners, cut five - inch square pieces of parchment paper and place one square into one of the muffin cups, pressing along the folds to crease them as best you can.

Line 8 cups of a muffin tin (or 16 cups of a mini-muffin tin) with paper liners and coat lightly with cooking spray.

Line the inside of 16 to 18 muffin cups with muffin liners.

Add a heaping 1/4 cup of batter to each muffin liner, then bake at 350 ˚F for 16 - 18 minutes or until a toothpick comes out clean.

For the vanilla - bourbon cupcakes: Position a rack in the center of the oven, and preheat to 350 degrees F. Line a 12 - cup muffin pan with paper liners.

The cups are a bit time - consuming what with painting melted chocolate onto mini muffin liners, but let's call it a labor of love; the person you're making these chocolate cups for is totally worth it!

Add about 1/4 cup of batter to each muffin liner and then divide any remaining batter so they are 2/3 full.

Preheat oven to 350 degrees F. Spray 12 - cup muffin pan with cooking spray or line the insides of the muffin tins with paper liners and spray with cooking spray so the muffins do not stick to the liners.

Preheat oven to 375 degrees F. Line 12 - cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.

Preheat oven to 375 degrees F. Line a 12 - cup muffin tin with liner and coat the inside of the liners with cooking spray.

Pour about 1 Tablespoon of the melted chocolate into the bottom of 12 muffin cups (silicon work best) and rotate the muffin cup to coat the sides (I haven't tried paper liners, but they might stick!).

Fill 14 cups of a mini muffin tin with paper or foil liners.

Use a 1/3 - cup measure to fill the muffin liners (you'll have a bit of batter left over).

Lightly coat each of 12 (5 - inch square) parchment paper pieces with cooking spray; press paper squares into muffin cups to form a liner.

However, if you'd prefer to have these in the shape of traditional peanut butter cups, you can use a muffin tin with liners instead!

Line 12 standard muffin cups with muffin liners or squares of parchment paper.

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

Rachel loves baking and if she removed the doors on the upper cabinets, this area would make an adorable display space for her mixing bowls, jars of muffin liners, measuring cups, cake plates or baking goodies.

Line the cups of the muffin tin with paper liners or generously oil and flour them.