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
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
Special Equipment Needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Mixing bowls
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, beat 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 flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the vanilla extract and diced strawberries.
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. Remove from the oven and let cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 38-40 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 190
Total fat: 9g
Saturated fat: 5g
Cholesterol: 50mg
Sodium: 120mg
Total carbohydrates: 25g
Dietary fiber: 0.5g
Sugar: 16g
Protein: 3g
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:
- You can add lemon zest to the batter for a lemon-strawberry flavor.
- You can top the cupcakes with whipped cream and additional diced strawberries.
- You can make a cream cheese frosting and pipe it onto the cupcakes for a more decadent dessert.
Tips and Tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth batter.
- Do not overmix the batter or the cupcakes will be tough.
- Use a cookie scoop to evenly distribute the batter among the cupcake liners.
Storage Instructions:
Store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating Instructions:
If the cupcakes are stored in the refrigerator, let them come to room temperature before serving.
Presentation Ideas:
Arrange the cupcakes on a platter and dust with powdered sugar. You can also place a fresh strawberry on top of each cupcake for a pop of color.
Garnishes:
Fresh strawberries, whipped cream, or cream cheese frosting.
Pairings:
Serve the cupcakes with a glass of cold milk or a cup of hot tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cupcakes are too dense, make sure you are not overmixing the batter.
- If the cupcakes are not rising properly, make sure your baking powder and baking soda are fresh.
Food Safety Advice:
Make sure to wash the strawberries thoroughly before dicing them.
Food History:
Strawberry shortcake is a classic dessert that originated in the United States in the mid-19th century. It typically consists of a biscuit or sponge cake topped with whipped cream and fresh strawberries.
Flavor Profiles:
These cupcakes have a sweet and slightly tangy flavor from the fresh strawberries.
Serving Suggestions:
Serve the cupcakes as a dessert or a sweet treat for a special occasion.
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