Not exact matches
While the butter in the skillet is smoking, carefully remove the skillet from the oven and
swirl the butter around
to coat the bottom and
sides evenly.
Using pot holders,
swirl cake pan, allowing caramel
to coat bottom and about 1/2 inch up
sides.
Swirl the Chartreuse around
to coat the
sides of the glass, then discard the liquid.
Add another 1 tablespoon of oil and
swirl to coat the base and
sides.
Add butter and
swirl to coat bottom and
sides of skillet (butter will melt and brown quickly).
Grasp a strawberry by its stem, and
swirl it in the chocolate
to coat all
sides.
Add oil and carefully
swirl around
to completely
coat the bottom and
sides of the skillet.
Swirl it around
to coat the bottom and
sides of the skillet, then pour the melted ghee into a large bowl.
When removed, if the purple
coating doesn't meet where the chocolate
coating ends, you can turn it right -
side up and
swirl your hand in a circular motion
to allow the purple
coating to slowly work its way down the
side of the mounded cupcake top.