Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- Powdered sugar for dusting
Special equipment needed:
- Cupcake liners
- Muffin tin
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract and shredded coconut.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds 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 in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Once the cupcakes are cool, dust them generously with powdered sugar to resemble snowballs.
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: 210
Fat: 9g
Carbohydrates: 30g
Protein: 3g
Sodium: 190mg
Sugar: 20g
Substitutions for ingredients:
- Shredded coconut can be substituted with chopped nuts or chocolate chips.
Variations:
- Add a teaspoon of almond extract to the batter for a different flavor.
- Top the cupcakes with whipped cream or frosting instead of powdered sugar.
- Add food coloring to the batter to make colorful snowball cupcakes.
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 it can result in tough cupcakes.
- Use a cookie scoop to evenly distribute the batter among the cupcake liners.
- Dust the cupcakes with powdered sugar just before serving to prevent it from melting into the cupcakes.
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:
Serve the cupcakes on a platter dusted with powdered sugar to resemble snow.
Garnishes:
Sprinkle extra shredded coconut or chopped nuts on top of the cupcakes before dusting them with powdered sugar.
Pairings:
Serve the cupcakes with a cup of hot cocoa or coffee.
Suggested side dishes:
Serve the cupcakes with a side of fresh fruit or a salad for a balanced meal.
Troubleshooting advice:
- If the cupcakes are dry, reduce the baking time by a few minutes.
- If the cupcakes are too moist, increase the baking time by a few minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before handling food.
- Store the cupcakes in an airtight container to prevent contamination.
Food history:
Snowball cupcakes are a popular winter dessert that originated in the United States.
Flavor profiles:
Sweet, coconutty, and vanilla.
Serving suggestions:
Serve the cupcakes as a dessert or a sweet treat.
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