Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup Kottenbutter liqueur
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
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 separate large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the sour cream, Kottenbutter liqueur, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. 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:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe makes 12 cupcakes.
Nutritional information:
- Calories: 237
- Fat: 10g
- Carbohydrates: 34g
- Protein: 3g
- Sugar: 22g
- Sodium: 181mg
Substitutions for ingredients:
- Kottenbutter liqueur can be substituted with any other liqueur of your choice, such as Baileys or Kahlua.
Variations:
- Add 1/2 cup of chocolate chips to the batter for a chocolate twist.
- Top the cupcakes with whipped cream and a sprinkle of cinnamon for added flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter, as this 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:
- Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation Ideas:
- Dust the cupcakes with powdered sugar for a simple yet elegant presentation.
- Top the cupcakes with a dollop of whipped cream and a cherry for added flair.
Garnishes:
- Whipped cream
- Cinnamon
- Powdered sugar
- Cherries
Pairings:
- Serve the cupcakes with a cup of coffee or tea for a delightful afternoon treat.
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Cheese and crackers
Troubleshooting Advice:
- If the cupcakes are sinking in the middle, it may be due to overmixing or underbaking. Make sure to mix the batter until just combined and bake the cupcakes until a toothpick comes out clean.
Food Safety Advice:
- Make sure to wash your hands and all utensils thoroughly before preparing the cupcakes.
- Store the cupcakes in an airtight container to prevent contamination.
Food History:
- Kottenbutter is a German liqueur made from butter, sugar, and rum. It is often used in baking and desserts.
Flavor Profiles:
- The Kottenbutter adds a rich, buttery flavor to the cupcakes, while the sour cream adds a tangy note.
Serving Suggestions:
- Serve the cupcakes as a dessert or a sweet snack.
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Taste: Sweet, Rich, Chocolatey, Creamy