Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup milk
- 1/2 cup Injeolmi powder (Korean rice cake powder)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Cupcake liners
- Cupcake pan
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
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, Injeolmi powder, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract.
7. Line a cupcake pan with cupcake liners.
8. Fill each liner about 2/3 full with the batter.
9. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
10. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (175°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 35g
Protein: 3g
Substitutions for ingredients:
- Injeolmi powder can be substituted with mochiko (sweet rice flour) or glutinous rice flour.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for a nutty twist.
- Top the cupcakes with a dollop of whipped cream and a sprinkle of Injeolmi powder.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the batter as it can result in tough cupcakes.
- Use a cookie scoop to evenly distribute the batter into the cupcake liners.
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 (175°C) for 5-7 minutes.
Presentation ideas:
- Place the cupcakes on a decorative platter or cake stand.
- Dust the cupcakes with Injeolmi powder before serving.
Garnishes:
- Top the cupcakes with a sprinkle of chopped nuts or a drizzle of chocolate sauce.
Pairings:
- Serve the cupcakes with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cupcakes are too dry, try reducing the baking time by a few minutes.
- If the cupcakes are too moist, try increasing the baking time by a few minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cupcakes.
- Use fresh ingredients and check for expiration dates.
Food history:
- Injeolmi is a traditional Korean rice cake made from glutinous rice flour and coated with roasted soybean powder.
Flavor profiles:
- Injeolmi cupcakes have a sweet and nutty flavor with a slightly chewy texture.
Serving suggestions:
- Serve the cupcakes as a dessert or a sweet snack.
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Region: Korean