Make sure that the liners are mini muffin liners and not candy cup linerscandy cup liners will be too small. If you have 2 mini cupcake pans, fill both with mini muffin liners, as you'll most likely be able to make 48 mini cupcakes. 1 mini cupcake pan makes 24 mini cupcakes. If you only have 1 mini cupcake pan, you can bake the cupcakes in batches. You can find mini cupcake pans at a big box store, home goods store, or online. A cookie scoop works well because you can easily pour it into each liner. If you don't have a cookie scoop, you can just use a tablespoon or small spoon. Dip the cookie scoop or spoon into the batter to start pouring. You can also pour the batter into a sealable plastic bag and snip off a bottom edge of the bag, creating a unique piping bag that you can squeeze the batter from easily. Scoop batter into each liner, going slowly around the entire pan until you've done all 24. You may need to experiment with how much batter you scoop up each timeit's better to fill the liners with too little batter than too much at once, as you can always add more. Filling the liners all the way to the top will cause them to overflow when baked. Check on the mini cupcakes after 9 or 10 minutes, sticking a toothpick into the center of one. If the toothpick comes out clean, they're done! If batter shows up on the toothpick, leave them in for about 5 more minutes. The edges of the cupcakes will turn golden when they're done. Keep a close eye on the cupcakes as they're bakingmini cupcakes tend to cook very quickly, and you don't want them to burn.
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One-sentence summary -- Line a mini cupcake pan (or silicone baking cups) with mini muffin liners. Use a cookie scoop or measuring tablespoon to distribute the batter. Fill of each liner with batter. Bake the mini cupcakes at 350F (177C) for roughly 15 minutes.

Q: Try not to straighten the wire too much as you unwind it, but don't worry if you do because you can always use a pen or marker to reshape the wire into ring shapes. Ideally, the two ends should overlap slightly so that you will have room to bend the wires back. Try to make sure that the rings are roughly the same size and shape, but don't worry if they are not identical. Grip one of the rings using the pliers and use the other pair of pliers to help shape the ring so that it is more circular. If you are having trouble getting the wire into a nice round shape, wrap the wire around a pen or marker and use the pliers to tighten the wire. Use the pliers to bend back about 1/4" of wire on each end and fold it so that it is aligned with the ring wire. Bending back the wire will redirect the pointed ends of the wire so that they are not pressing against your inner and outer lip. When you bend back the wires, make sure that the ring opening is wide enough to easily slide over your lip. This space should be about 1/4" wide, but you may want it narrower or wider depending on the thickness of your lower lip. Use the pliers and a pen or marker to reshape the rings after you have bent back the ends. Make sure that they look exactly how you want them to look. Simply slide each of the rings onto your lower lip and adjust their placement so that they are spaced equally on your lower lip. The two rings should be closely aligned with your canine teeth. If they are too loose or too tight, gently squeeze or pull on the rings to adjust the fit.
A: Unwind a bit of the wire spiral binding from the notebook. Cut two rings from the exposed wire. Shape the rings. Bend back the ends of each ring with the pliers. Reshape the rings. Try on your snake bites to see how they fit!

Article: You can buy both of these items at your local grocery store. Flour or cornstarch will help to thicken any sauce, and gravy is no exception. As long as you can avoid making lumps this option is the fastest way to thicken your gravy. You should put slightly more water than cornstarch or flour. There are no exact measurements here because it all depends on the amount of gravy that you have. This isn't an exact science so you'll have to eyeball it, but you should use approximately two tablespoons of cornstarch per cup of gravy. Make sure that you make this mix in a separate bowl. Stir thoroughly until smooth. Don't pour it in all at once, make sure you do this very gradually. Pour a little bit, stir, and then pour some more. Continue this process until all of your mixture is in the gravy. Now give the gravy another good stir to get rid of any cornstarch lumps that might still be in there. When the gravy takes on a viscous look it's probably ready to go. You can also taste it with a spoon to see if it has reached the thickness you wanted. It's all about your own personal taste. Just don't let it burn. Now you are ready to serve your gravy!
Question: What is a summary of what this article is about?
Buy flour or cornstarch. Mix cornstarch or flour with a little water. Add the water and flour or cornstarch mixture to the gravy. Remove your mixture from the heat source when the gravy thickens.

Article: Use a sharp knife to chop the lettuce, tomato, and bell pepper into small, cubed pieces. Set the lettuce and tomato aside you'll use them later on. To save time, you can chop the bell pepper first, then finish the other vegetables while you're waiting for the ground beef to finish browning in the next step. Heat a frying pan over medium-high heat. Add the beef with a little cooking oil and use your spoon or spatula to break it into small chunks. After a few minutes, add the chopped bell pepper. Cook, stirring frequently, until brown all over and no pinkness remains. This should take about five to seven minutes. When you're done cooking, there will be a little excess grease in the pan. Carefully drain this into a container that won't melt from the heat and toss in the garbage. Don't pour it down the sink this can clog the drain. In a pinch, you can also microwave ground beef for five to seven minutes, breaking it up and stirring at the three minute mark. Pour your bottled salsa directly into the pan with the drained beef and bell pepper. Stir well to combine. Do not attempt to drain the salsa or get rid of excess moisture. Let this mixture cook until it reaches a healthy boil. When you notice boiling, reduce the heat to medium or low. The boiling should decrease to a light simmer. Cover loosely (with a gap in the lid to allow steam to escape). Simmer at this heat for 10-12 minutes or until the mixture is pleasantly thick. Stir every few minutes. Keep an eye on the texture and thickness of your mixture to prevent burning. The cooking time here will vary greatly depending on the starting thickness of your salsa. Very liquid salsas may take the full 12 minutes to thicken, but chunkier salsas will be ready much sooner. When it's done, your mixture should be thick enough to hold together in a spoon without running over the edges. Take a generous pinch of your chopped lettuce and set it in the center of each plate. Spoon a helping of the meat/salsa mixture over this bed of lettuce. When each plate has a serving of meat over a bed of lettuce, sprinkle each with the chopped tomatoes, crumbled chips, shredded cheese, and the rest of the lettuce. Your easy taco salad is now ready to eat. This dish can be eaten with a spoon or fork, but you may want to serve it with additional chips or hot tortillas for a rustic "eat with your hands" experience.
Question: What is a summary of what this article is about?
Chop your vegetables. Brown ground beef with the bell pepper on the stove. Add salsa to the mix and heat to a boil. Simmer until thick. Layer lettuce and meat mixture on each serving plate. Top with chips, remaining vegetables and cheese.