BAKE IT MINI! Convert Cakes & Pies to miniature and individual sizes. Individual sized desserts are perfect for entertaining and portion-control!
The following baking pan, temperatures and baking times are guidelines when converting your favorite recipe to miniature or individual sized baked goods.
| Mini Muffin Pan | Standard Muffin Pan | ||
| 9-inch, two-layer cake | 60, 1-inch muffins (mini) | 12, 3-inch muffins (regular size) | |
| 8-to-9-inch pan | 24, 1-inch cupcakes (mini) | ||
| 9-inch cheesecake | 4, 4 1/2-inch tarts | 36, 1 1/2-inch muffin cups | 12, 3-inch muffin cups |
| 9-inch pie | 6, 6-to-8-ounce custard cups | 12, 3-inch muffin cups |
| Pan Size | Batter Amount | Baking Temp | Baking Time |
| Mini Muffin Pan | 1 heaping tablespoon | 350° | 8-10 minutes |
| Standard Size Pan | 1/4-1/3 cup | 350° | 18-20 minutes |
| Large Muffin Pan | about 2/3 cup | 350° | 24-26 minutes |
Notes:
- Standard size muffin pans hold between 1/3 and 1/2 cup (2.5 to 4 oz / 75 ml to 125 ml) of batter in each cup.
- Mini size muffin pans hold between 1/8 and 1/4 cup (1 to 2 oz / 30 to 60 ml)
- Tip: Fill empty muffin cups with 2/3 of water to prevent the pan from possibly smoking.
- Tip: Fill muffin cups with about 2/3 of batter.
- Muffin pans are also referred to as Tassie pans.
