Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup finely chopped fresh strawberries
Special Equipment Needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
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, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract and chopped strawberries.
7. Spoon the batter into the prepared 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. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 190
Fat: 8g
Carbohydrates: 28g
Protein: 3g
Sodium: 105mg
Sugar: 18g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use almond milk or soy milk instead of whole milk for a dairy-free option.
- You can use frozen strawberries instead of fresh strawberries, but make sure to thaw and drain them before using.
Variations:
- Add lemon zest or juice for a lemon-strawberry flavor.
- Add chopped nuts, such as almonds or pecans, for a crunchy texture.
- Add cream cheese frosting for a tangy contrast to the sweet cupcakes.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Don't overmix the batter, or the cupcakes will be tough.
- Use a cookie scoop to evenly distribute the batter into the cupcake liners.
- If the cupcakes are browning too quickly, cover them with foil halfway through baking.
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:
- Dust the cupcakes with powdered sugar for a simple decoration.
- Top the cupcakes with whipped cream and a fresh strawberry for a classic look.
- Pipe frosting onto the cupcakes using a pastry bag and tip for a more professional appearance.
Garnishes:
- Fresh strawberries
- Whipped cream
- Sprinkles
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Yogurt parfait
- Cheese and crackers
Troubleshooting Advice:
- If the cupcakes are sinking in the middle, they may be underbaked or the oven temperature may be too low.
- If the cupcakes are dry, they may have been overbaked or the batter may have been overmixed.
- If the cupcakes are too dense, the batter may have been overmixed or too much flour may have been added.
Food Safety Advice:
- Wash your hands before handling food.
- Use clean utensils and equipment.
- Store the cupcakes in an airtight container to prevent contamination.
Food History:
Cupcakes originated in the United States in the late 18th century and were originally called "number cakes" because they were measured by the number of cups of ingredients used. They became popular in the early 19th century when muffin tins were invented, making it easier to bake individual-sized cakes.
Flavor Profiles:
- Sweet
- Strawberry
- Vanilla
Serving Suggestions:
Serve the cupcakes as a dessert or as a sweet snack.
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