For Cupcake |
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Shake well to loosen dry mix. Remove cap. |
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ADD 1⅓ cups (330mL) water |
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REPLACE cap tightly. Turn upside down and tap cap sharply on bench to loosen mix. |
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SHAKE vigorously for 1-2 minutes |
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POUR batter into hot, non-stick frying pan to desired size. (Approx 7 cm) |
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COOK over a medium heat 1-2 minutes on each side until golden brown. |
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