Sentences with phrase «with cupcake batter»

You will use this to fill the soufflé cups with cupcake batter.

So similarly, you can go the other way around with the cupcake batter to cake.

Top with cupcake batter to 3/4 full.

Fill cupcake liners 3/4 full with cupcake batter and bake for 25 - 30 minutes until toothpick comes clean from center.

Not exact matches

Lazy Sunday — Vanilla cake batter ice cream with chocolate and yellow cupcake pieces and a chocolate frosting swirl.

Now mix them in to the rest of the batter Divide into cupcake cases and bake in the oven for 14 - 16 minutes till firm Cool completely on a wire rack before icing Icing: Sieve the icing sugar into a big bowl, then add the butter and beat with a handheld mixer until light and fluffy (about 5 minutes).

Bete Noire (Flourless Chocolate Cake) Biscoff Rice Krispie Treats Butter Mints Butterscotch Bourbon Bars Cake Batter Truffles Caramel Apple Cheesecake Bars Caramel - Nutella Crumb Bars Chai Snickerdoodle Cookies Cheesecake Brownies Chocolate, Almond, + Pear Tart Chocolate Avocado Pudding -LCB- vegan -RCB- Chocolate - Buttermilk Cupcakes with Raspberry - Cheesecake Buttercream Chocolate Caramel Tart Chocolate Cheesecake with Dark Chocolate Drizzle Chocolate Chip + Butterscotch Oatmeal Cookies Chocolate Chip Cookie Cake Chocolate Chip Cookie Dough Truffles Chocolate Chip Cookies (the New York Times recipe) Chocolate Chip Mini-Cupcakes with Milk Chocolate Frosting Chocolate Chocolate - Chip Muffins Chocolate Crackle Cookies Chocolate - Frosted Peanut Butter Chocolate Chip Bars Chocolate - Gingerbread Bars Chocolate - Guinness Pudding Chocolate Mocha Sandwich Cookies Chocolate - Nutella Thumbprint Cookies Chocolate Pastry Torte Coconut Macaroons Cookie Dough Cheesecake Bars Cranberry Shortbread Cake Dark Chocolate - Coconut Cupcakes with Coconut Buttercream Dark Chocolate Cupcakes with Peanut Butter Frosting Easter Egg Macaroon Nests Easy Homemade Funfetti Cake Five - Minute Strawberry Cheesecake Mousse Fresh Peach + Amaretto Popsicles Fresh Peach + Raspberry Galette Fresh Strawberry Pie with Shortbread Crust Frozen Watermelon «Pops» Glazed Lemon Pound Cake Hot Cocoa Cupcakes with Marshmallow Buttercream «Hot Dog» Sugar Cookies Homemade Marshmallow Peeps Homemade Salted Caramels Lemon - Blueberry Cream Pie Lemon Ricotta Cookies with Lemon Glaze Homemade Hostess Cupcakes Lemon Sugar Cookie Bars Lime - Raspberry Squares with Pistachio - Graham Crust Malted Chocolate Sandwich Cookies M&M Cookie Bars Margarita Ice Cream No - Bake Chocolate Mint Bars No - Bake Chocolate - Ricotta Icebox Cake No - Bake Coconut + Almond Fudge Brownies No - Fail Chocolate Fudge Nutella Chocolate Chip Cookies Oatmeal + Marshmallow Creme Pies Peach + Pecan Oat Crumble Bars Peanut Butter Buckeyes Peanut Butter Chocolate Chip Bars Peanut Butter Chocolate Chip Cookies Peanut Butter Cookies with Salted Peanut Caramel Peanut Butter + Jelly Bars Peppermint Candy Cane Brownies Peppermint Patty Brownie Cupcakes Pina Colada Sorbet Pumpkin - Chocolate Swirl Brownies Pumpkin Cupcakes with Salted Caramel Buttercream Pumpkin Spice Cookies Pumpkin Magic (Seven - Layer) Bars Pumpkin Roll Pumpkin Whoopie Pies Quadruple Chocolate Loaf Cake Raspberry - Chocolate Chip Frozen Yogurt Raspberry - Chocolate Liqueur Fudge Brownies Raspberry Confetti Meringues Raspberry Swirl Cheesecake Bars -LCB- low - fat -RCB- Red Velvet Cake with Cream Cheese Frosting Red, White, + Blue «Stained Glass» Jello Salted Brown Butter Rice Krispie Treats Salted Caramel Chocolate Cookies Salted Caramel Chocolate Chip Cookies Seven Layer Bars -LCB- Lightened - Up! -RCB-

Optional: top cupcakes or cakes with a few sugared berries (they will sink into batter as they cook).

So for these cupcakes, we have dark chocolate Guinness cupcakes, chili - infused brownie batter frosting, topped with cookie dough balls and toffee bits.

Fill the cupcake liners about two - thirds full with batter.

But then the actual day comes and I haven't prepped like I should have been, or the meal I had in mind is taking WAY longer than I had anticipated and I have almost broken down because I didn't have cupcake liners and there I am, standing there with a bowl of batter, and no where to go.

But with cupcakes, you just pour the batter in layers into each cup (without mixing) in a ROYGBIV sequence.

Fill the cupcake liners a little more than two - thirds full with batter.

-- Fill cupcake pan with 1/2 of the batter in each slot.

Hi there, I was wondering why 4 cupcakes have to be made with the extra half batter as in the recipe I can only seem to find the use for 2 of the cupcakes.

I've altered the ratios just slightly from the cupcakes here in order to provide the stability in the batter necessary to hold up a full layer, and it took a zillion test runs, but I'm proud to say that it retains the lusciousness that I was so pleased with in those cupcakes.

I doubled the recipe and was able to fill two medium loaf pans (9.8 x 5.4 x 2.6 inches), and made 8 cupcakes with the extra batter.

Another idea is to mix up the batter for my Very Vanilla Cupcakes; stir in blueberries and top with 2 tablespoons of sugar mixed with 1/2 teaspoon cinnamon and bake.

Line a muffin tin with cupcake liners and scoop batter into the muffin tin using a medium ice cream scoop to create even baking.

Oh and one more idea... you could follow the directions for my Double Lemon Cupcakes, add blueberries to the batter, bake, then glaze with the lemon glaze... ohhhh.

Line a muffin tin with cupcake liners and pour batter into muffin holders, about 3/4 full.

- 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 also made mini cupcakes with the remaining batter and they turned out great!

You can add blueberries to the batter then pour the batter into your cupcake / muffin pan, top with the yummy topping — and Hallelujah!

Also make sure you smash the cupcake pan with batter on the counter a few times to allow the batter to sink to the bottom of the cups.

Red Sea Party Punch by Celebrating Family Bird Gang Sonoran Nachos by Love Bakes Good Cakes GameDay Cheesecake Bars by Body Rebooted Healthy Dirty Bird Dip by Dash of Herbs Purple Potato Salad by The Culinary Compass Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles Easy Buffalo Chicken Sliders by Beer Girl Cooks Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie Blackened Steak + Blue Cheese Nachos by Feast + West Easy pimiento cheese crackers by Family Food on the Table Chicago - Style Deep Dish Breadsticks by Honey & Birch Italian Beef by Bread Booze Bacon Welcome to the Jungle Cocktail by Love & Flour Bengal Striped Bundt Cake by Foodtastic Mom Polish Boy Potato Skins by A Mind Full Mom Sweet and Salty Brownies by The Secret Ingredient Is Cowboy Cookies by The BakerMama Cowboy Chili by See Aimee Cook Green Chili Pulled Pork Cheese Fries by Cake «n Knife Blue and Orange Jello Shot Gummies by Sustaining the Powers Greek Town Loaded Potato Skins by The Mexitalian Marbled Scotcharoos by Club Narwhal Beer Cheese Fondue by Off the Eaten Path Easy Beer Cheese Soup by Hello Little Home Chicken Stack Sandwich by Around My Family Table Spicy Pub Mustard by What A Girl Eats Game Day Cupcakes by Polka Dotted Blue Jay Brownie Batter Dip by The Crumby Cupcake Chocolate Coconut Cupcakes by Two Places at Once Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love Game Day Snack Tray by Coffee Love Travel Bacon Mac n Cheese Cups by West via Midwest South Beach Punch by 2 Cookin Mamas Miami Mahi Mahi Sandwich by foodbyjonister Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy New England Rum Punch by Order in the Kitchen Crawfish Etouffee by The Speckled Palate Cajun Crawfish and Corn Fritters with Remoulade Dipping Sauce by For the Love of Food Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life Big Blue Cheese Steak Stromboli by Simple and Savory Spinach & Artichoke Bites by Lauren's Kitchen Herb Pesto Arancini by A Little Gathering Beluga Lentil Hummus by Culinary Adventures with Camilla Philly Cheesesteak Nachos by And She Cooks Philly Cheesesteak Cheesecake by Nik Snacks Game Day Cookie Cups by Me and My Pink Mixer Primanti Style Sliders by Macheesmo Pineapple Salsa by Living Well Kitchen Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps Blue Cheese Blitz Dip by Cafe Terra Chicken Adobo Fries by Brunch - n - Bites Game Day Candy Bark by Life's Ambrosia Chicken Teriyaki Pizza (aka Seattle SeaChicken TeriHawki Pizza) by Loves Food, Loves to Eat High Seas Sour Cherry Slush by Lizzy is Dizzy Buffalo Chicken Deviled Eggs by Casa de Crews Avery Williamson American Cake by Loaves & Dishes Game Day Sriracha - Honey Nut Mix by An Oregon Cottage Double - Stuffed Potato Skins by A Simpler Grace Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

Fill cupcake liners with 1/4 cup of cake batter.

But for some, we mashed up some newman o's and mixed a bit in with the batter to make cookies n» cream cupcakes.

Prepared cocoa adds flavor to the cupcake batter, and they're finished with a swirl of marshmallow buttercream on top!

Coat cupcake liners with nonstick spray, then fill each liner about 3/4 full with batter.

Fill each cupcake liner two - thirds full with cake batter.

Next time you make the cupcakes, you may want to use a 1/4 cup measuring cup to scoop out the batter, and level it with a knife each time you scoop: --RRB-

The cupcake papers overflow with batter, even though I meticulously filled them 3/4 full as the recipe states.

Strawberry Cupcakes with Fresh Strawberry Frosting by Spend with Pennies lokk relly interesting with swirled white and red batter.

Also, they made 32 perfect cupcakes with no batter to spare.

Once frozen, you can press the chocolate lava cores in your cupcake mixture, cover with some more cupcake batter and bake them 17 - 20 minutes at 180C.

Celebrate with these easy Gluten Free Funfetti Cupcakes with GF Cake Batter Frosting!

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.

If you're planning on baking the cupcakes with pear slices on top I would be concerned that the pears might sink into the batter.

2) Line a cupcake pan with liners & fill the bottom with batter, use a spoon to narrow out an opening in the middle & spread the batter up the sides of the liner!

Scoop the muffin batter into mini or regular sized tins lined with cupcake cases.

Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, or with only a few crumbs, not wet batter, attached.

Line 12 muffin cups with cupcake papers, then fill 2/3 cup full with batter.

Prepare your cake pans, I used 2 6» rounds for this and there was enough batter to make third round but I made a few cupcakes instead or you can do 2 8» rounds, grease the pans with butter and then line the bottom with parchment paper and set aside.

Good, classic white cake batter with juicy, fresh blueberries scattered through make tasty summer cupcakes.

Add to muffin or cake batter (Add to yellow cake batter along with bananas to make banana walnut cupcakes).

Fill cupcake liners with batter and bake for about 20 minutes, or until an inserted toothpick comes out clean.

She has quite a sweet tooth and is not a fan of dark chocolate so when I saw a recipe for orange poppy seed cupcakes in the Australian book High Tea; recipes with a sense of occasion, I decided to adapt this into cake form with the addition of white chocolate, both in the cake batter and the buttercream.

Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean.

Then gently press the apple slices into the cupcake batter on top of each cupcake with the peeled edge visible on the top.