Scrumptious Reflections: A Collection of Reflective Desserts

Ingredients

  • 2 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 cup of unsalted butter, softened
  • 1 1/2 cups of white sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract
  • 1 cup of milk
  • 1 1/2 cups of multicolored sprinkles
  • For the Icing:
  • 1 cup of unsalted butter, softened
  • 4 cups of powdered sugar
  • 2 teaspoons of vanilla extract
  • 2-4 tablespoons of milk

Steps and instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  5. Gradually mix in the dry ingredients and milk, alternating, starting and ending with the dry ingredients. Mix just until incorporated.
  6. Stir in the sprinkles.
  7. Fill muffin cups with batter about 3/4 full.
  8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. In the meantime, prepare the icing. Beat the butter until creamy, then gradually add in powdered sugar, beating well after each addition.
  11. Stir in vanilla extract and enough milk to reach a spreadable consistency.
  12. Once cupcakes are completely cooled, frost them with the icing.

Tools for making

  • Mixing bowls - You will need both a medium bowl and a large mixing bowl for preparing the cupcake batter and icing.
  • Whisk - Use a whisk to combine the dry ingredients in the medium bowl and to mix the wet ingredients in the large mixing bowl.
  • Measuring cups and spoons - You will need these to accurately measure the flour, sugar, baking powder, salt, and extracts.
  • Electric mixer - An electric mixer or stand mixer will make it easier to cream the butter and sugar, and to mix the cupcake batter and icing.
  • Rubber spatula - Use a rubber spatula to scrape down the sides of the bowl and ensure all ingredients are well combined.
  • Muffin pan - A muffin pan is necessary to bake the cupcakes. It should have 12 cups.
  • Cupcake liners - Line the muffin pan with cupcake liners to prevent sticking and make it easier to remove the cupcakes.
  • Cooling rack - After baking, you'll need a cooling rack to allow the cupcakes to cool evenly.
  • Piping bag and tips - If you want to pipe the icing onto the cupcakes, a piping bag and tips will be useful.
  • Offset spatula - An offset spatula can be used to spread the icing evenly on the cupcakes.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier alternative.
  • Replace the almond extract with another flavor extract such as lemon or coconut.
  • Add 1/2 cup of chopped nuts (e.g., walnuts or almonds) to the batter for added crunch.
  • Create a gluten-free version by using a gluten-free flour blend instead of regular flour.
  • Add 1/2 cup of chocolate chips or chunks to the batter for a chocolate twist.
  • Make a cream cheese frosting instead of the regular icing, by combining cream cheese, powdered sugar, and vanilla extract.
  • Add a teaspoon of cinnamon or pumpkin spice to the batter for a warm and cozy flavor.
  • Make a vegan version by substituting butter with coconut oil and using a plant-based milk.
  • Create a marble effect by dividing the batter in half and adding cocoa powder to one portion before swirling the two batters together.
  • Add a teaspoon of espresso powder to the batter for a hint of coffee flavor.

Recipe overview

Welcome to our recipe for Reflections! These delicious, funfetti-style cupcakes are perfect for any occasion. Infused with vanilla and almond flavors, and filled with colorful sprinkles, they're a joy to both make and eat. The recipe involves the creation of a light, fluffy cupcake batter, which is then baked to perfection. Following this, a creamy, vanilla-infused frosting tops off these delightful treats. Expect to create an alluring dessert that not only satisfies your sweet tooth but also adds a splash of color to your table. Enjoy the process, and even more so, enjoy your homemade Reflections!

Common questions

  1. Can I use salted butter instead of unsalted butter?
    Yes, you can use salted butter instead of unsalted butter. However, keep in mind that the salt content in the recipe may be slightly higher if you do so.
  2. Can I use a different type of extract?
    Yes, you can substitute the vanilla and almond extracts with other extracts of your choice, such as lemon or orange extract.
  3. Can I use a different type of sprinkles?
    Certainly! You can use any type of sprinkles you prefer, whether it's multicolored or a specific theme or shape.
  4. How many cupcakes does this recipe make?
    This recipe makes approximately 24 cupcakes.
  5. How should I store the cupcakes?
    Store the cupcakes in an airtight container at room temperature for up to 3 days. If you need to store them for a longer period, you can refrigerate them for up to a week.

Serving dishes and utensils

  • Mixing bowls - Used for mixing and combining the ingredients.
  • Electric mixer - Helps to cream the butter and sugar, and mix the batter smoothly.
  • Measuring cups and spoons - Essential for accurately measuring the ingredients.
  • Muffin/cupcake pan - Used for baking the cupcakes.
  • Cupcake liners - Placed in the muffin pan to prevent sticking and for easy removal of cupcakes.
  • Wire cooling rack - Allows the cupcakes to cool evenly and quickly.
  • Piping bag - Can be used to frost the cupcakes neatly and with decorative patterns.
  • Decorating tips - Attachable to the piping bag to create different shapes and designs with the frosting.
  • Offset spatula - Useful for spreading and smoothing the frosting on the cupcakes.
  • Sifter - Helps to remove any lumps from powdered sugar before using it in the icing.

Origin stories

The humble cupcake, a delight we associate with birthdays and bakery windows, has a rich historical lineage. The first mention of a dessert similar to a cupcake can be traced back to 1796 in Amelia Simmons’ "American Cookery." It referred to "a cake to be baked in small cups." However, the term "cupcake" was not coined until 1828 in Eliza Leslie's cookbook, "Receipts". These early cupcakes were often baked in individual pottery cups, ramekins, or molds, giving them their distinctive name. While the colorful sprinkles we love today were not a part of the original recipe, they were introduced in the early 20th century, adding a touch of whimsy and joy to this delightful dessert. Today, they are a staple in bakeries around the world and at home, symbolizing celebration and sweetness in every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.