Approx. Defrost Time 20 mins Oven Temp 350°
Bake Time varies based on cake size (see below)
Mini Cupcakes: 12-15 mins
Regular Cupcakes: 20-25 mins
6″ cake: 30-35 mins
Pre-heat oven to 350°
Defrost cake batter completely. Knead for 5-10 seconds
Prepare pan using cupcake liners, or non-stick baking spray.
Pipe by squeezing batter in pastry bad down towards tip and twist bag at top of the batter. Point tip of pastry bag up and cut tip on dotted line. Fill liners 1/2 full.
Bake in oven according to chart above. Cupcakes are ready when they spring back to the touch.
Custom Flavor Options
Cut along top of pastry bag and fold down sides of bag. Following the chart below add in your favorite flavoring, straighten bag and attache closure approximately two inches from the top. Knead until blended.
Dry Goods: 1/2 cup
ex. cookie pieces, chips, nuts
Fruit Puree/Nut Butters: 2 Tb
- To decrease defrost time, place a bag in a bowl of cool water
- Do Not bake when cake batter is still chilled
- Allow cupcakes to cool before frosting with Ready. Set. Cupcake! buttercream frosting.
Do not consume raw
Do not microwave