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
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup crushed pink wafer cookies
Special Equipment Needed:
- Cupcake liners
- Muffin tin
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract and crushed pink wafer cookies.
7. Spoon the batter into the prepared muffin tin, filling each cup 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 muffin tin 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:
Makes 12 cupcakes
Nutritional information:
Calories: 240
Fat: 11g
Carbohydrates: 33g
Protein: 3g
Sodium: 130mg
Sugar: 22g
Substitutions for ingredients:
- Pink wafer cookies can be substituted with any other flavored wafer cookies.
- Whole milk can be substituted with any other type of milk, such as almond or soy milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add a few drops of pink food coloring to the batter for a brighter pink color.
- Top the cupcakes with whipped cream and additional crushed pink wafer cookies.
- Add a teaspoon of raspberry or strawberry jam to the center of each cupcake before baking for a fruity surprise.
Tips and Tricks:
- Crush the pink wafer cookies into small pieces for a better texture in the cupcakes.
- Do not overmix the batter, as this can result in tough cupcakes.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
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 cake stand and dust with powdered sugar for a simple presentation.
Garnishes:
Top the cupcakes with whipped cream and additional crushed pink wafer cookies.
Pairings:
Serve the cupcakes with a cup of tea or coffee for a sweet afternoon treat.
Suggested Side Dishes:
These cupcakes are a dessert on their own and do not require any side dishes.
Troubleshooting Advice:
- If the cupcakes are too dry, try adding a tablespoon of sour cream to the batter.
- If the cupcakes are too dense, try reducing the amount of flour in the recipe by a tablespoon.
Food Safety Advice:
- Make sure to use clean hands and utensils when preparing the cupcakes.
- Store the cupcakes in an airtight container to prevent contamination.
Food History:
Wafer cookies have been around since the 19th century and were originally made in France and Italy. They were often served with tea or coffee as a sweet snack.
Flavor Profiles:
These cupcakes have a sweet and buttery flavor with a crunchy texture from the crushed pink wafer cookies.
Serving Suggestions:
Serve these cupcakes at a tea party or as a sweet treat for a birthday party.
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