Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped cashews
- 1/2 cup chopped almonds
- 1/2 cup chopped pistachios
- 1/2 cup buttercream frosting
Special equipment needed:
- Cupcake liners
- Cupcake pan
- Electric mixer
- Piping bag
- Large star tip
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, and salt.
3. In a separate large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk and vanilla extract. Mix until just combined.
6. Fold in the chopped cashews, almonds, and pistachios.
7. Divide the batter evenly among the 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. Allow the cupcakes to cool completely before frosting.
10. To make the buttercream frosting, beat the butter with an electric mixer until light and fluffy. Gradually add the powdered sugar and beat until smooth. Add a splash of milk if the frosting is too thick.
11. Transfer the frosting to a piping bag fitted with a large star tip.
12. Pipe the frosting onto the cooled cupcakes in a swirl pattern.
13. Garnish each cupcake with additional chopped nuts.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 30g
Protein: 5g
Substitutions for ingredients:
- You can use any type of nuts you prefer or have on hand.
- You can use a different type of frosting if you prefer.
Variations:
- You can add a layer of caramel or chocolate ganache between the cupcake and frosting.
- You can sprinkle the cupcakes with sea salt for a sweet and salty flavor.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Do not overmix the batter, as this can result in tough cupcakes.
- Use a cookie scoop to evenly distribute the batter among the cupcake liners.
- Allow the cupcakes to 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:
To reheat the cupcakes, place them in a preheated 350°F (180°C) oven for 5-10 minutes.
Presentation ideas:
Arrange the cupcakes on a decorative platter or cake stand.
Garnishes:
Garnish each cupcake with additional chopped nuts.
Pairings:
Serve the cupcakes with a cup of coffee or tea.
Suggested side dishes:
These cupcakes are a dessert and do not require a side dish.
Troubleshooting advice:
- If the cupcakes are dry, you may have overbaked them. Try reducing the baking time by a few minutes.
- If the cupcakes are too dense, you may have overmixed the batter. Mix the batter until just combined.
- If the frosting is too thick, add a splash of milk to thin it out. If it is too thin, add more powdered sugar.
Food safety advice:
Make sure to wash your hands and all utensils before starting. Store the cupcakes in an airtight container to prevent contamination.
Food history:
Sans Rival is a Filipino dessert made of layers of buttercream frosting and meringue, typically flavored with chopped cashews. This recipe is a twist on the classic dessert, using the same flavors but in a cupcake form.
Flavor profiles:
The cupcakes are sweet and nutty, with a buttery flavor from the frosting.
Serving suggestions:
Serve the cupcakes as a dessert after a meal or as a sweet treat for a special occasion.
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Region: Philippine