Divide half of the chocolate into
the prepared mini muffin pan.
Working in batches, fill
the prepared mini muffin pans or molds about 3/4 full with batter and place in the steamer.
Not exact matches
Prepare muffin pans (line
muffin pans with 24 foil liners, for regular - sized
muffins, or spray
mini pans with canola spray or line with liners - you can use liners if you'd like, but we usually don't bother when making
mini muffins).
- 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
Press into a parchment paper - lined
mini muffin pan and transfer to the refrigerator while
preparing filling.
Divide the batter among the cavities of the
pans (18 for the
mini cheesecake
pan, 13 for the
muffin tins) already
prepared with pre-baked Graham cracker crusts.
I
prepared them as instructed and then baked them in a
mini muffin pan (24) at 350 for 15 minutes, flipped them and baked them for another 8 - 10 minutes.
Prepare an 6, 8 or 12 cup metal or silicone
mini cake / bundt or
muffin pan.
Prepare a small
mini muffin pan or individual silicone
muffin molds by lightly brushing with coconut oil or cooking spray.
Preheat oven to 325 and
prepare a
mini or full size
muffin pan by greasing with baking spray or liners.