Not exact matches
- 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
I then took them
out of the
muffin tin and put them on a plate and put in the refrigerator still in the
liner.
The recipe is really tasty — they just did not come
out of the
muffin tin for me — but I will be trying this recipe again using
muffins liners and not filling them up as much.
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.
Line 11
out of 12 holes
of a standard
muffin tin with paper
liners.
One by one, pop the chocolate cups
out of the
muffin tin, or remove from the cupcake
liners, and enjoy.
Preheat oven to 400F and line a
muffin tin with
liners (don't skip the
liners or the
muffins will be impossible to get
out of your
tin!).
I love that I don't have to clean my
muffin tin after (aside from a little cooked batter on the top), and the
muffins slide right
out of these baking
liners!
The
liners came
out of the
tins nicely, but taking the
muffin off
of the
liner was another matter entirely.