Cupcake Recipes That Make 12 Cupcakes. However, you can use a stand mixer if you prefer. Add the eggs, one at a time mixing well between each addition, then add the vanilla extract. This recipe yields about 12 cupcakes, so you can triple the recipe. In a large bowl, whisk together the flour, sugar, and baking powder.
Gingerbread Cupcakes {with Cream Cheese Frosting From cookingclassy.com
You need to multiply the amount of ingredients by 3. Heat oven to 350° and line muffin pan with cupcake liners. In a large bowl, whisk together the flour, sugar, and baking powder. In a large bowl, combine cake mix, eggs, butter and water using an electric mixer on low for one minute, then mix on high for one minute. Put the softened butter, sugar, flour, milk, vanilla and eggs in a bowl and beat with electric. Add the eggs, one at a time mixing well between each addition, then add the vanilla extract.
Heat oven to 350° and line muffin pan with cupcake liners.
This recipe yields about 12 cupcakes, so you can triple the recipe. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). However, you can use a stand mixer if you prefer. Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition. Bake for 18 minutes, or until a toothpick comes out with a. Heat oven to 180c/160c fan/gas 4 and fill a 12 cupcake tray with cases.
Source: cookingclassy.com
Preheat the oven to 180 degrees, and line a 12 hole muffin tray with paper cases. You need to multiply the amount of ingredients by 3. Heat oven to 350° and line muffin pan with cupcake liners. Preheat the oven to 350°f (177°c). However, you can use a stand mixer if you prefer.
Source: ladyandtheblog.com
However, you can use a stand mixer if you prefer. Beat until smooth and a little soupy. Preheat the oven to 180 degrees, and line a 12 hole muffin tray with paper cases. Line a muffin tin with cupcake papers and fill each cupcake to 3/4 full with cake batter. Divide batter evenly into cupcake liners, filling each two thirds full.
Source: bestfriendsforfrosting.com
Line two muffin trays with 12 cupcake cases or bake in batches of 12 using one muffin tray. Add sugar, and cream the sugar and butter together in the stand mixer. Line a muffin tin with cupcake papers and fill each cupcake to 3/4 full with cake batter. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). In a large bowl, whisk together the flour, sugar, and baking powder.
Source: cupcakedb.com
Just be sure to regularly stop and scrape down the sides and base of the bowl using a rubber spatula. Beat until soft and fluffy. Preheat the oven to 190c, 375f, gas 5. Beat until smooth and a little soupy. Put the softened butter, sugar, flour, milk, vanilla and eggs in a bowl and beat with electric.
Source: letseatcake.com
In a large bowl, whisk together the flour, sugar, and baking powder. Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition. However, you can use a stand mixer if you prefer. Bake for 20 minutes and cool completely. The batter should be smooth and glossy.
Source: sugarspunrun.com
Preheat the oven to 180°c (gas mark 4), and line a tin with 12 cupcake cases. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Start by creaming butter and sugar together in a bowl using a wooden spoon or electric whisk. However, you can use a stand mixer if you prefer. Add sugar, and cream the sugar and butter together in the stand mixer.
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