Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 2 tablespoons white sanding sugar, for topping
Special Equipment Needed:
- 2 standard 12-cup muffin tins
- Cupcake liners
- Electric mixer
- 2 medium bowls
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line muffin tins with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar together with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract and beat until combined.
6. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk. Beat until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
8. Sprinkle each cupcake with a pinch of white sanding sugar.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes
Nutritional Information (per cupcake):
Calories: 220
Fat: 11g
Carbohydrates: 28g
Protein: 3g
Substitutions for Ingredients:
- For the butter, you can substitute with vegan butter or coconut oil.
- For the buttermilk, you can substitute with almond milk or soy milk.
Variations:
- For a chocolate version, add ¼ cup cocoa powder to the dry ingredients.
- For a lemon version, add the zest of one lemon to the wet ingredients and top with lemon icing.
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning.
- Use a cookie scoop to evenly divide the batter among the cupcake liners.
Storage Instructions:
Store cupcakes in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat cupcakes in the microwave for 10-15 seconds.
Presentation Ideas:
- Serve cupcakes on a cake stand or platter.
- Decorate cupcakes with edible flowers or sprinkles.
Garnishes:
- White chocolate shavings
- Crushed candy canes
- White chocolate chips
Pairings:
- Hot cocoa
- Vanilla ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
Troubleshooting Advice:
- If cupcakes are too dry, add a tablespoon of buttermilk to the batter.
- If cupcakes are too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store cupcakes in an airtight container at room temperature.
Food History:
Cupcakes have been around since the 18th century, when they were known as "number cakes" because they were made with a precise number of ingredients.
Flavor Profiles:
These cupcakes are light and fluffy with a hint of vanilla and a sweet, buttery flavor.
Serving Suggestions:
Serve cupcakes with a dollop of whipped cream or a scoop of ice cream.
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