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 teaspoon vanilla extract
- 1/2 cup whole milk
- 12 marzipan pigs (homemade or store-bought)
- Pink food coloring (optional)
- Powdered sugar for dusting
Special equipment needed:
- Cupcake tin
- Cupcake liners
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until the batter is smooth.
5. If desired, add a few drops of pink food coloring to the batter and mix until evenly distributed.
6. Fill each cupcake liner about 2/3 full with batter.
7. Place a marzipan pig on top of each cupcake, pressing it lightly into the batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, dust the cupcakes with powdered sugar.
11. If desired, use a piping bag and tip to pipe a swirl of frosting on top of each cupcake.
12. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40-45 minutes
Temperature:
Preheat oven to 350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 280
Total fat: 12g
Saturated fat: 7g
Cholesterol: 60mg
Sodium: 200mg
Total carbohydrates: 40g
Dietary fiber: 0g
Total sugars: 28g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk or non-dairy milk.
- Marzipan pigs can be substituted with any other type of marzipan shape or candy.
Variations:
- Use different food coloring to create different colored cupcakes.
- Use different marzipan shapes or candies to create different themed cupcakes.
- Add sprinkles or other decorations to the cupcakes.
Tips and tricks:
- Make sure the marzipan pigs are pressed lightly into the batter to prevent them from sinking to the bottom of the cupcakes.
- Allow the cupcakes to cool completely before dusting with powdered sugar to prevent the sugar from melting.
- Use a piping bag and tip to create a more professional-looking cupcake.
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:
Arrange the cupcakes on a decorative platter or cupcake stand.
Garnishes:
Dust the cupcakes with additional powdered sugar or add sprinkles on top.
Pairings:
Serve the cupcakes with a glass of milk or hot cocoa.
Suggested side dishes:
No side dishes needed.
Troubleshooting advice:
- If the marzipan pigs sink to the bottom of the cupcakes, try pressing them in more firmly next time.
- If the cupcakes are too dry, try reducing the baking time or adding more milk to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cupcakes.
Food history:
Marzipan is a sweet almond paste that originated in the Middle East and was brought to Europe by the Moors. It became popular in Europe during the Renaissance and is often used in traditional European desserts.
Flavor profiles:
Sweet, almond, vanilla
Serving suggestions:
Serve the cupcakes as a dessert or snack.
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