There are some other benefits as well: if you're controlling just how many cupcakes or other treats you have in a day, you can still have a taste of sweetness with a mini cupcake, without going overboard. If you need a quick breakfast, whipping up a batch of muffins is no problem with this appliance. The Mini Cupcake Maker works just as well for muffins and brownies as it does for cupcakes. The Mini Cupcake Maker is like a grown-up version of the Easy Bake Oven, except that you can cook real recipes in it. They'll release quickly from the tray and clean up will be quick thanks to the nonstick surface. But if you are using a dark pan or a non-stick pans, you can set it at 325 degrees. This will allow the leavenings to react and make your pastry fluffy. Less than five minutes later, your cupcakes are done. In the field of baking, the first thing that you need to do is preheating the oven. You simply mix up some batter-a half batch of many recipes is plenty for the seven cupcakes that the Mini Cupcake Maker has space for, but it's fast enough that you can bake several rounds if you want more-and pour into the nonstick baking tray. The Mini Cupcake Maker lets you turn out a batch of smaller cupcakes in less than five minutes, without needing to preheat the oven. Store at room temperature in an air-tight container until ready to serve.Cupcakes taste great and, somehow, miniature cupcakes taste even better.
Cupcakes are best eaten the day they are filled and frosted.Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Bake at 325° F for 17-20 minutes or until a toothpick in the center of the center cupcake comes out clean with a few moist crumbs. Fit a pastry bag with a medium open-star tip (Wilton #18). To a cupcake pan lined with cupcake liners, place 2 1/2 tablespoons of cookie dough cupcake batter into each cupcake liner.Bring to room temperature and beat on low speed until smooth before using. Frosting can be refrigerated up to 5 days or frozen up to 1 month.Reduce speed to low and add melted and cooled chocolate. Using an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy.Sprinkle a pinch of sea salt over filling. Spoon 1-2 teaspoons of warm filling into each cupcake. Use a paring knife, cut a cone-shaped piece, about 1/2-inch deep, from the center of each cupcake.If caramel begins to harden, reheat gently until pourable. Slowly pour in cream and stir with a wooden spoon until smooth. Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°.Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Attach a candy thermometer to side of pan. Heat sugar, water, and corn syrup in a heavy saucepan over high heat.Cupcakes can be stored overnight at room temperature or frozen in an airtight container for up to a month.Remove cupcakes to wire racks to let cool completely.
Cool in pans on wire racks about 10 minutes. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean. Using an electric mixer on low speed, mix until smooth. Add eggs, buttermilk, oil, vanilla, and water.
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