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@hangdieu0604: Chân váy 2 tầng xinh #chanvay

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Monday 31 August 2026 11:49:39 GMT
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hongtamsieteo
hồng tám :
chị nhận đc rồi mặc rất ưng đẹp
2026-09-03 10:26:08
1
hongtamsieteo
hồng tám :
đê bữa nữa chị đặt màu trắng nữa nhảy rất đẹp
2026-09-03 10:26:37
1
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Homemade Funfetti-Style Cupcakes 🧁✨ This fan-favorite recipe has been loved for nearly 14 years! Find all the tips, tricks, and this dreamy cream cheese frosting recipe at sallysbakingaddiction.com Makes 14 -1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) -1 teaspoon baking powder -1/4 teaspoon baking soda -1/2 teaspoon salt -1/2 cup (8 Tbsp; 113g) unsalted butter, melted -1 cup (200g) granulated sugar -1 large egg, at room temperature -1/4 cup (60g) sour cream or plain yogurt, at room -temperature -2 teaspoons pure vanilla extract -3/4 cup (180ml) whole milk, at room temperature -6 Tablespoons (60g) rainbow sprinkles (not nonpareils) 1) Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields 14 cupcakes, so line a second muffin pan with 2 cupcake liners, or bake in batches. 2) Make the cupcakes: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. The mixture will be gritty. Refrigerate for 5 minutes to cool and slightly thicken. 3) Whisk in the egg, sour cream, and vanilla extract until combined, then whisk in the milk. 4) Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. The batter should be creamy and mostly smooth; a few small lumps are OK. Fold in the sprinkles. 5) Pour/spoon the batter into the liners, filling only 3/4 full to avoid spilling over the sides. You should have enough batter for 14 cupcakes. 6) Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake. 7) Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating. 8) Frost cooled cupcakes and top with sprinkles, if using.
Homemade Funfetti-Style Cupcakes 🧁✨ This fan-favorite recipe has been loved for nearly 14 years! Find all the tips, tricks, and this dreamy cream cheese frosting recipe at sallysbakingaddiction.com Makes 14 -1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) -1 teaspoon baking powder -1/4 teaspoon baking soda -1/2 teaspoon salt -1/2 cup (8 Tbsp; 113g) unsalted butter, melted -1 cup (200g) granulated sugar -1 large egg, at room temperature -1/4 cup (60g) sour cream or plain yogurt, at room -temperature -2 teaspoons pure vanilla extract -3/4 cup (180ml) whole milk, at room temperature -6 Tablespoons (60g) rainbow sprinkles (not nonpareils) 1) Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields 14 cupcakes, so line a second muffin pan with 2 cupcake liners, or bake in batches. 2) Make the cupcakes: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. The mixture will be gritty. Refrigerate for 5 minutes to cool and slightly thicken. 3) Whisk in the egg, sour cream, and vanilla extract until combined, then whisk in the milk. 4) Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. The batter should be creamy and mostly smooth; a few small lumps are OK. Fold in the sprinkles. 5) Pour/spoon the batter into the liners, filling only 3/4 full to avoid spilling over the sides. You should have enough batter for 14 cupcakes. 6) Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake. 7) Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating. 8) Frost cooled cupcakes and top with sprinkles, if using.

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