![]() ![]() While the cupcakes cool, make the coconut whipped cream.Bake until the cupcakes are a deep golden brown, and the top springs back when pressed lightly, about 18 minutes.Tap the pan on the counter to remove any big air bubbles. ![]() Spoon the batter into the prepared cupcakes pans until about 3/4 full.Stop the mixer and use a spatula to gently fold in the sifted flour/sugar blend a few tablespoons at a time, just until incorporated. ![]() This means that the egg white mixture will begin to hold the lines of the beater.
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