Sugar Cookie Cupcakes - Revision history

Brosendsama at 01:04, 12 August 2016

2016-08-12T01:04:21Z

2016-08-10T19:42:20Z

2016-08-10T19:31:09Z

2016-08-10T19:22:03Z

2016-08-10T19:16:31Z

2016-08-10T19:15:13Z

2016-08-10T19:14:53Z

2016-08-08T18:43:05Z

2016-08-08T18:42:50Z

2016-08-08T18:28:35Z

← Older revision		Revision as of 01:04, 12 August 2016
Line 95:		Line 95:
	==='''Icing'''===		==='''Icing'''===

−	There is not a baker's percentage for this part of the recipe sine there is no flour to base the percentages off of. Just convert the amount of ingredients to grams or double/triple/etc. amount of ingredients needed.	+	There is not a baker's percentage for this part of the recipe sine there is no flour to base the percentages off of. Just convert the amount of ingredients to grams and double/triple/etc. amount of ingredients needed by batches that need to be made.

@@ Line 14: / Line 14: @@
 large eggs
-teaspoons vanilla
+teaspoons vanilla extract
-½ cups flour
+½ cups all-purpose flour
 ½ teaspoons baking powder
@@ Line 76: / Line 76: @@
 ==='''Cupcake Batter'''===
 ==='''Icing'''===
 There is not a baker's percentage for this part of the recipe sine there is no flour to base the percentages off of. Just convert the amount of ingredients to grams or double/triple/etc. amount of ingredients needed.

← Older revision		Revision as of 19:31, 10 August 2016
Line 78:		Line 78:

	==='''Icing'''===		==='''Icing'''===
		+
		+	There is not a baker's percentage for this part of the recipe sine there is no flour to base the percentages off of. Just convert the amount of ingredients to grams or double/triple/etc. amount of ingredients needed.

← Older revision		Revision as of 19:22, 10 August 2016
Line 71:		Line 71:

	5. Add sprinkles if desired.		5. Add sprinkles if desired.
		+
		+	=='''Baker's Percentage'''==
		+	Use a baker's percentage if you are cooking for a larger amount of people. Adjust the recipe above by using the percentages listed below.
		+
		+	==='''Cupcake Batter'''===
		+
		+	==='''Icing'''===

@@ Line 24: / Line 24: @@
 ¾ cup fat free half n' half
-==='''Frosting'''===
+==='''Icing'''===
 tablespoons cream cheese

@@ Line 42: / Line 42: @@
 . Preheat oven to 350 and line a muffin tin with cupcake liners.
-==='''For Cupcake Batter'''===
+==='''Cupcake Batter'''===
 . In a large bowl cream together butter and sugar until fluffy (about 2 minutes).
@@ Line 60: / Line 60: @@
 . Allow to cool completely.
-==='''For Icing'''===
+==='''Icing'''===
 . In a large bowl cream together cream cheese, butter, and sugar.

← Older revision		Revision as of 18:43, 8 August 2016
Line 37:		Line 37:

	2-3 drops red food coloring and/or red sprinkles		2-3 drops red food coloring and/or red sprinkles
−

	=='''Directions:'''==		=='''Directions:'''==

← Older revision		Revision as of 18:42, 8 August 2016
Line 1:		Line 1:
−	http://www.lecremedelacrumb.com/2013/11/sugar-cookie-cupcakes.html	+	http://www.lecremedelacrumb.com/2013/11/sugar-cookie-cupcakes.html by Sam Brosend

	Prep Time: 15 Minutes // Bake Time: 20 Minutes		Prep Time: 15 Minutes // Bake Time: 20 Minutes

@@ Line 1: / Line 1: @@
 http://www.lecremedelacrumb.com/2013/11/sugar-cookie-cupcakes.html
-'''Prep Time: 15 Minutes // Bake Time: 20 Minutes'''
+Prep Time: 15 Minutes // Bake Time: 20 Minutes
-'''Recipe Makes 12 Cupcakes'''
+Recipe Makes 12 Cupcakes
 =='''Ingredients:'''==