Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup Aceto Balsamico (Balsamic Vinegar)
- 1/4 cup Marzemino wine
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- Fresh strawberries, sliced
Special equipment needed:
- Cupcake pan
- Piping bag
- Star piping tip
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs, one at a time, then add vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
6. Mix in the Aceto Balsamico and Marzemino wine until well combined.
7. Fill cupcake liners 2/3 full with batter.
8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
9. Let cupcakes cool completely.
For the frosting:
1. In a medium bowl, beat heavy cream until soft peaks form.
2. Add powdered sugar and continue to beat until stiff peaks form.
3. Transfer the frosting to a piping bag fitted with a star tip.
4. Pipe frosting onto cooled cupcakes.
5. Top each cupcake with sliced strawberries.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Temperature:
Preheat oven to 350°F (180°C).
Serving size:
This recipe makes 12 cupcakes.
Nutritional information:
Calories: 269
Fat: 14g
Saturated Fat: 8g
Cholesterol: 68mg
Sodium: 105mg
Potassium: 94mg
Carbohydrates: 33g
Fiber: 0g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk.
- Marzemino wine can be substituted with any red wine.
- Fresh strawberries can be substituted with any type of fruit.
Variations:
- Add 1/2 cup of chopped nuts to the batter for added texture.
- Substitute the Aceto Balsamico with any type of vinegar for a different flavor.
- Add 1/4 cup of cocoa powder to the batter for chocolate cupcakes.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter as it can result in tough cupcakes.
- Use a toothpick to check if the cupcakes are done. If it comes out clean, they are ready.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
Store cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange cupcakes on a platter and garnish with fresh strawberries.
Garnishes:
Fresh strawberries
Pairings:
Serve with a glass of Marzemino wine.
Suggested side dishes:
None
Troubleshooting advice:
- If the cupcakes are too dry, try adding more milk to the batter.
- If the cupcakes are too wet, try reducing the amount of liquid in the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Millefoglie is a traditional Italian pastry made with layers of puff pastry and pastry cream. It is often served as a dessert or snack.
Flavor profiles:
The cupcakes have a sweet and tangy flavor from the Aceto Balsamico and Marzemino wine. The frosting is light and creamy with a hint of sweetness.
Serving suggestions:
Serve as a dessert or snack with a cup of coffee or tea.
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Region: Italian