Not exact matches
But there are so many shapes and
sizes; you can also use cups (real cups as
cupcakes once did - hence their name), popover
pans, mini Bundt
pan thingies (check Nordicware), and bakery places like King Arthur, Sweet Celebrations and local restaurant and bakery supply places, and kitchen shops.
So instead of making elegant
cupcakes, I grabbed two
pans that were (roughly) the same
size and went for it.
- 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
Peter Rabbit's Mixed - Up Garden Ingredients: - a
cupcake pan or mini-mufifn tin - various fruits & veggies, cut into bite
sized pieces - tissue paper - tape - Peter Rabbit's Mixed - Up Garden cards Directions: Fill
cupcake or mini-muffin tins with various fruits and veggies.
And I've also made a bite -
sized version of it in mini
cupcake pans by cutting the apples into cubes, turned out really great and so addictive: D
Lightly grease the cups of a standard
sized muffin /
cupcake pan.
& do you think you could make it in the regular
size cupcake tins or does it need to be in a mini
pan?
I baked it in a round silicone
pan that I have, not sure the exact
size... and it actually came out better than my
cupcakes, which kind of stuck to my
pan because I don't have
cupcake liners (i thought the sillcone would be good enough, and I greased with some butter...).
Do you think this would work if I made them in a
cupcake / muffin
pan as individual
sizes?
Scoop the batter into the
cupcake pan using a standard -
size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.
Used normal
cupcake size pan... Thanks for sharing your recipe.
I followed the recipe exactly except that I made mini muffins in one
pan and baked corn dogs in the other
pan (I poured the dough into regular
sized cupcake moulds and then plunged 2 pre-heated (boiled) hot dog halves into each before baking).
Finally, the fact these are
cupcake sized instead of bread
pan sized means they cook up in half the time.
Because there was not enough batter to adequately fill a 9 ″
pan, I opted to make 6 medium -
sized cupcakes, instead.
Instead of pressing the crust into the
cupcake / muffin tin, you'll just use a normal
size baking
pan for cheesecakes!
I used a regular
sized muffin
pan but I only filled the
cupcake liners about 2/3.