Line
a standard cupcake pan with twelve paper baking cups, or grease the pan with butter if not using baking cups.
Line 32
standard cupcake pans.
Not exact matches
Divide the batter among the
cupcake pans (1 rounded
standard ice cream scoop per cup is the right amount).
Fill
standard lined
cupcake tins 2 / 3rds way full or if you have these 4 ″ bundlette
pans, fill them with 1/3 cup of batter.
Lightly grease the cups of a
standard sized muffin /
cupcake pan.
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.
Bakeware needed: 8 jumbo muffin /
cupcake cups (two
pans each holding six individual muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches deep, with a capacity of about 1 1/8 cups (hs note: I used
standard muffin
pans.
I have the
standard 12
cupcake pan, it seems the stuff was spilling out.
Naomi, here are the options you can do, it makes 12 cups: 1 (9 × 13 - inch) baking dish 2 (8 x 4 - inch) loaf
pans 1 (9 - inch) tube
pan 3 (8 - inch) round cake
pans 1 (10 - inch) Bundt
pan 2 (11 x 7 - inch) baking dishes 1 (10 - inch) springform
pan 36 (
standard)
cupcakes