Cupcake

Name: Cupcake - Ionelia K.
Ingredients: 120 g flour; 2 eggs; 1 tablespoon baking powder; 120 g sugar; 120 g butter; salt; lemon zest; vanilla; for decoration: 200 ml whipped cream; sugar paste flowers.

Dessert - Cupcake by Ionelia K. - Recipia

I made this recipe for the first time when I wanted something quick for guests and didn’t feel like dealing with complicated creams. I used readily available ingredients, and not a single cupcake was left on the table. It’s very simple, no special techniques—just mix and bake. Since then, I’ve made it a few times, and the result is always just as good. Quick Info Total Time: about 50 minutes Preparation Time: 20-25 minutes Baking Time: 25-30 minutes Servings: 10-12 cupcakes, depending on the size of the molds Difficulty: easy Recipe Type: quick dessert for family or guests Ingredients For the batter: 120 g flour 2 eggs 1 tablespoon baking powder (not teaspoon) 120 g sugar 120 g butter (at room temperature) A pinch of salt Zest of one small lemon, finely grated Vanilla (extract or vanilla sugar) For decoration: 200 ml liquid cream (sweetened) Sugar paste decorations (or any other decorations of your choice) Instructions 1. Preheat the oven to 180°C so it’s hot when you finish the batter. 2. Place the eggs in a bowl. Add a pinch of salt and the sugar. Whisk well with a whisk or mixer until slightly frothy and the sugar is dissolved. 3. Add the soft butter and continue mixing until you have a smooth cream. Don’t skip the room temperature butter part; otherwise, it won’t incorporate well. 4. In a separate bowl, mix the flour with the baking powder. 5. Gradually incorporate the flour and baking powder into the egg and butter mixture, mixing gently until there are no lumps. Do not overbeat the batter. 6. Add the lemon zest and vanilla. Mix well; the batter should be quite loose, not too thick. 7. Prepare the cupcake molds (paper or silicone, whatever you have on hand). Fill each mold with batter, about a little less than half full. I use two teaspoons to better control the amount. 8. Place the tray in the oven on the middle rack. Bake for 25-30 minutes at 180°C. It depends on your oven, so after 25 minutes, do the toothpick test: if it comes out clean from a cupcake, they’re done. 9. Remove them and let them cool in the molds. 10. For decoration, whip the liquid cream straight from the fridge, using a mixer on high speed. If your cream is already sweetened, you don’t need to add sugar. Whip until it holds enough shape to pipe. 11. Once the cupcakes are completely cooled, decorate them with whipped cream using a piping bag or even a spoon if you don’t want to complicate things. 12. Top with sugar paste decorations or any other decorations you like. Why I Make This Recipe Often It’s easy to make with basic ingredients. You don’t need complicated techniques. They keep well for a day or two and can be simply decorated with whatever you have at home. You can double the recipe if you need to serve more people. Tips and Variations Tips 1. Use butter at room temperature for a creamy batter; otherwise, the mixture may curdle. 2. Don’t leave the cupcakes in the oven too long after they’ve browned, or they will dry out quickly. 3. If you don’t have a piping bag, you can put the cream in a bag and cut off a corner. 4. Let the cupcakes cool completely before decorating; otherwise, the cream will melt. Substitutions 1. The cream can be replaced with whipped sour cream, but the texture will be different. 2. If you don’t have sugar paste, decorate with fruits or chocolate chips. 3. Vanilla can be replaced with lemon or orange extract for a different flavor. Variations 1. You can add a few drops of lemon juice for a more pronounced flavor. 2. For a pop of color, add some small fruits to the batter (raspberries, blueberries). 3. If you want chocolate cupcakes, add a teaspoon of cocoa powder to the flour and reduce the flour by the same amount. Serving Ideas They are great for breakfast, with coffee, or as a dessert for an informal meal. If you want to arrange them for kids, you can use colorful decorations or small candies. They can also be packed to go. Frequently Asked Questions 1. Can I use margarine instead of butter? Yes, but the taste will be different, and the texture may be a bit denser. 2. Can I make the cupcakes in advance and decorate them later? Yes, you can bake them a day ahead and decorate them when needed. Whipped cream should only be added to completely cooled cupcakes. 3. Can I freeze these cupcakes? Baked batter without cream can be frozen. When needed, thaw it at room temperature and decorate with fresh cream. 4. What if I don’t have baking powder? I don’t recommend omitting the baking powder; otherwise, they won’t rise. You can try using baking soda with a few drops of vinegar, but the texture won’t be the same. 5. Will the cupcakes turn out dry? If you don’t leave them in the oven too long, they will be quite fluffy. The butter and eggs help achieve a soft texture. Nutritional Values Estimated for one cupcake (without decoration): Calories: approx. 170-190 kcal Protein: 2-3 g Fat: 9-10 g Carbohydrates: 20-22 g With whipped cream and decoration, add another 30-40 kcal per serving. These are approximate values and can vary based on size and how much decoration you use. Storage and Reheating Simple cupcakes can be stored in a closed box at room temperature for 1-2 days. If decorated with whipped cream, keep them in the fridge and eat them within 24 hours, as the cream changes texture. I don’t recommend reheating, as it will ruin the cream and decoration. If you want to keep them longer, store them without cream and decorate just before serving.

Cupcake

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