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Panettone Cupcakes

 
One serving costs about $8.95 One serving costs about $8.95 One serving costs about $8.95

$8.95 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 lunch,main course,main dish,dinner american
spoonacular Score:76%

Spoonacular Score: 76%

 

You can never have too many dessert recipes, so give Panettone Cupcakes a try. This recipe makes 3 servings with 5526 calories, 32g of protein, and 97g of fat each. For $8.95 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. Head to the store and pick up condensed milk, butter, start out by browning your butter. to brown butter you'll want to cook it on heat until it turns a golden brown color and emits the most tremendous nutty yummy smelled you've ever inhaled, and a few other things to make it today. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of American cuisine. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is good. Try Panettone Cupcakes, Panettone, and Panettone for similar recipes.

Cupcakes works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp almond extract
almond extract
2 tsps
2 tsps baking powder
baking powder
1 cup
1 cup dried berries
dried berries
1 stick
1 stick butter
butter
some
some butter
butter
some
some butter
butter
5.5 cups
5.5 cups chestnuts
chestnuts
1
1  cupcakes
cupcakes
3
3  eggs
eggs
2 cups
2 cups flour
flour
1 medium
1 medium golden brown sugar
golden brown sugar
0.5 cups
0.5 cups milk
milk
3 Tbsps
3 Tbsps milk
milk
20.5 cups
20.5 cups powdered sugar
powdered sugar
0.25 tsps
0.25 tsps salt
salt
1 cup
1 cup sugar
sugar
some
some sweet cream butter
sweet cream butter
14 Oz
14 Oz sweetened condensed milk
sweetened condensed milk
1 tsp
1 tsp vanilla
vanilla
some
some dried last up
dried last up
1 tsp almond extract
1 tsp
almond extract
2 tsps baking powder
2 tsps
baking powder
1 cup dried berries
1 cup
dried berries
1 stick butter
1 stick
butter
some butter
some
butter
some butter
some
butter
5.5 cups chestnuts
5.5 cups
chestnuts
1  cupcakes
1
cupcakes
3  eggs
3
eggs
2 cups flour
2 cups
flour
1 medium golden brown sugar
1 medium
golden brown sugar
0.5 cups milk
0.5 cups
milk
3 Tbsps milk
3 Tbsps
milk
20.5 cups powdered sugar
20.5 cups
powdered sugar
0.25 tsps salt
0.25 tsps
salt
1 cup sugar
1 cup
sugar
some sweet cream butter
some
sweet cream butter
14 Oz sweetened condensed milk
14 Oz
sweetened condensed milk
1 tsp vanilla
1 tsp
vanilla
some dried last up
some
dried last up

Equipment

bowl
bowl
oven
oven
bowl
bowl
oven
oven


Instructions

  1. Start out by browning your butter. To brown butter you'll want to cook it on medium heat until it turns a golden brown color and emits the most amazing nutty delicious smelled you've ever inhaled.
  2. Turn off the heat on your butter and allow it to cool.
  3. Head over to your mixer bowl and add your dry ingredients; the chestnuts, sugar, flour, baking powder, and salt.
  4. Add in your wet ingredients; the eggs, condensed milk, vanilla, and milk and mix it together.
  5. Combine in the cooled brown butter.
  6. Last up, you'll fold in your dried fruit.
  7. Cook up your cupcakes in an oven set to 350 degrees for about 25 minutes.
  8. For the frosting you'll cream together the butter, powdered sugar, milk, and almond extract in your mixer.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.63
Ingredient
1 teaspoon almond extract
2 teaspoons baking powder
1 cup dried berries
1 stick butter
some butter
some butter
5.5 cups chestnuts
1 cupcakes
3 eggs
2 cups flour
½ cups milk
3 tablespoons milk
20.5 cups powdered sugar
1 cup sugar
some sweet cream butter
14 Ozs sweetened condensed milk
1 teaspoon vanilla
Price
$0.72
$0.06
$1.83
$0.97
$0.13
$0.13
$9.55
$0.46
$0.72
$0.33
$0.17
$0.06
$7.91
$0.28
$0.13
$2.15
$0.30
$25.88

Tips

Health Tips

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
5253 Calories
32g Protein
66g Total Fat
1155g Carbs
40% Health Score
Limit These
Calories
5253
263%

Fat
66g
102%

  Saturated Fat
37g
237%

Carbohydrates
1155g
385%

  Sugar
953g
1060%

Cholesterol
327mg
109%

Sodium
898mg
39%

Alcohol
0.92g
5%

Get Enough Of These
Protein
32g
64%

Vitamin C
110mg
134%

Selenium
71µg
102%

Vitamin B2
1mg
91%

Folate
353µg
88%

Phosphorus
873mg
87%

Vitamin B1
1mg
83%

Manganese
1mg
81%

Calcium
686mg
69%

Copper
1mg
69%

Potassium
2328mg
67%

Vitamin B6
1mg
58%

Iron
8mg
47%

Vitamin B3
8mg
43%

Vitamin A
2096IU
42%

Magnesium
148mg
37%

Vitamin B5
3mg
36%

Zinc
4mg
28%

Vitamin B12
1µg
22%

Vitamin D
2µg
18%

Fiber
3g
15%

Vitamin E
2mg
15%

Vitamin K
14µg
14%

covered percent of daily need

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