Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 12 Gizzadas (Jamaican coconut tart)
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.
6. Stir in the vanilla extract.
7. Using a piping bag, fill each cupcake liner halfway with the batter.
8. Place a Gizzada in the center of each cupcake.
9. Cover the Gizzada with more batter until the cupcake liner is about 3/4 full.
10. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
11. Let the cupcakes cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 150mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugar: 20g
Protein: 3g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
- You can use coconut milk instead of regular milk for a more coconutty flavor.
Variations:
- You can add shredded coconut to the batter for extra texture and flavor.
- You can use different types of Gizzadas, such as chocolate or peanut butter flavored.
Tips and tricks:
- Make sure the Gizzadas are fully covered with batter to prevent them from burning.
- Use a toothpick to check if the cupcakes are done. If it comes out clean, they're ready.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cupcakes, place them in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Frost the cupcakes with coconut frosting and sprinkle shredded coconut on top.
- Place a mini Gizzada on top of each cupcake as a garnish.
Garnishes:
- Shredded coconut
- Mini Gizzadas
Pairings:
- Jamaican Blue Mountain coffee
- Coconut water
Suggested side dishes:
- Fresh fruit salad
- Jamaican patties
Troubleshooting advice:
- If the cupcakes are too dry, try adding more milk to the batter.
- If the cupcakes are too moist, reduce the amount of milk in the recipe.
Food safety advice:
- Make sure the Gizzadas are fully cooked before using them in the cupcakes.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- Gizzadas are a traditional Jamaican dessert made with coconut and spices.
Flavor profiles:
- Sweet, coconutty, and slightly spicy.
Serving suggestions:
- Serve the cupcakes as a dessert or snack.
Related Categories
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Region: Jamaican