Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup jelly beans, chopped
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
7. Fold in the chopped jelly beans.
8. Spoon the batter into the cupcake liners, filling each about 2/3 full.
9. Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
10. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 254
Fat: 10g
Saturated Fat: 6g
Cholesterol: 54mg
Sodium: 142mg
Carbohydrates: 39g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- You can use any type of milk you prefer.
- You can use any type of jelly beans you prefer.
Variations:
- You can add food coloring to the batter to match the color of the jelly beans.
- You can use different types of candy instead of jelly beans, such as M&Ms or Skittles.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Do not overmix the batter, as this can result in tough cupcakes.
- Chop the jelly beans into small pieces to ensure they are evenly distributed throughout the batter.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds or until warm.
Presentation ideas:
- Top the cupcakes with whipped cream or frosting.
- Arrange the cupcakes on a platter and sprinkle additional chopped jelly beans on top.
Garnishes:
- Sprinkle additional chopped jelly beans on top of the cupcakes.
- Top the cupcakes with a small piece of candy, such as a gummy bear or a piece of licorice.
Pairings:
- Serve the cupcakes with a glass of milk or a cup of coffee.
Suggested side dishes:
- Fresh fruit, such as strawberries or blueberries.
- A small scoop of ice cream.
Troubleshooting advice:
- If the cupcakes are too dry, try adding a tablespoon or two of milk to the batter.
- If the cupcakes are too moist, try reducing the amount of milk in the recipe.
Food safety advice:
- Make sure to wash your hands before handling food.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
- Cupcakes have been around since the 19th century and were originally baked in teacups.
Flavor profiles:
- Sweet, fruity, and buttery.
Serving suggestions:
- Serve the cupcakes as a dessert or a sweet snack.
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