Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cherry preserves
- 1/4 cup powdered sugar
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Piping bag
- Piping tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until everything is well combined.
6. Fill each cupcake liner with batter about 2/3 full.
7. Using a piping bag with a small round tip, pipe a dollop of cherry preserves into the center of each cupcake.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let the cupcakes cool completely before decorating.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40 minutes
Temperature:
350°F (180°C)
Serving size:
This recipe makes 12 cupcakes.
Nutritional information:
Calories: 230
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 110mg
Carbohydrates: 35g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- You can use any type of fruit preserves instead of cherry preserves.
- If you don't have unsalted butter, you can use salted butter but omit the additional salt in the recipe.
Variations:
- You can add chopped nuts or chocolate chips to the batter for added texture.
- Instead of cherry preserves, you can use chocolate ganache or caramel sauce as a filling.
Tips and tricks:
- Make sure the cherry preserves are at room temperature before piping them into the cupcakes.
- Use a piping bag with a small round tip to make it easier to fill the cupcakes.
- If the cupcakes are browning too quickly, cover them with foil halfway through baking.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cupcakes, microwave them for 10-15 seconds or until warm.
Presentation ideas:
- Dust the cupcakes with powdered sugar before serving.
- Top the cupcakes with whipped cream or frosting.
- Drizzle chocolate or caramel sauce over the cupcakes.
Garnishes:
- Fresh cherries
- Chocolate shavings
- Sprinkles
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit
- Salad
Troubleshooting advice:
- If the cupcakes are sinking in the middle, it may be because they were underbaked or the oven temperature was too low.
- If the cupcakes are dry, it may be because they were overbaked or too much flour was added.
Food safety advice:
- Make sure to wash your hands and all equipment before starting to bake.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
Cupcakes originated in the United States in the late 19th century and were originally called "number cakes" because they were measured by the number of cups of ingredients used.
Flavor profiles:
These cupcakes have a sweet and buttery flavor with a burst of cherry preserves in the center.
Serving suggestions:
Serve these cupcakes as a dessert or a sweet treat for a special occasion.
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Taste: Sweet, Rich, Moist, Chocolatey, Creamy