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 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup rainbow sprinkles
- 12 cupcake liners
Special equipment needed:
- Cupcake pan
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with 12 cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
6. Fold in the rainbow sprinkles.
7. Using a spoon or piping bag, fill each cupcake liner halfway with batter.
8. Add a small spoonful of sprinkles to the center of each cupcake.
9. Cover the sprinkles with more batter until the cupcake liner is about 2/3 full.
10. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
11. Let the cupcakes cool completely before frosting and decorating.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 38g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Rainbow sprinkles can be substituted with chocolate chips or chopped nuts.
Variations:
- Add a teaspoon of lemon zest to the batter for a citrusy twist.
- Use different colored sprinkles for different occasions.
- Add a teaspoon of cocoa powder to the batter for a chocolatey flavor.
Tips and tricks:
- Use room temperature ingredients for a smoother batter.
- Don't overmix the batter to avoid tough cupcakes.
- Use a toothpick to check if the cupcakes are done baking.
- Let the cupcakes cool completely before frosting to avoid 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:
- Frost the cupcakes with buttercream frosting and top with more sprinkles.
- Use a piping bag to create swirls on top of the cupcakes.
- Place the cupcakes on a decorative platter for a festive display.
Garnishes:
- Sprinkles
- Edible glitter
- Chocolate shavings
Pairings:
- Milk
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit
- Yogurt
- Ice cream
Troubleshooting advice:
- If the cupcakes are too dry, try adding more milk to the batter.
- If the cupcakes are too moist, try baking them for a few more minutes.
- If the cupcakes sink in the middle, try reducing the amount of baking powder.
Food safety advice:
- Always wash your hands before handling food.
- Use clean utensils and equipment when baking.
- Store the cupcakes properly to avoid spoilage.
Food history:
Cupcakes originated in the United States in the late 19th century. They were originally baked in small cups and were often served at parties and social gatherings.
Flavor profiles:
Sweet, vanilla, sprinkles
Serving suggestions:
Serve the cupcakes as a dessert or snack.
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Taste: Sweet, Moist, Sprinkly, Vanilla, Vanilla-Flavored