150 Grams Sugar To Cups: How To Get Perfectly Measured Sugar For Your Recipes

If you’re someone who loves to cook and bake, then you know how important it is to get the measurements right. One of the most common ingredients in baking is sugar, and it can be tricky to convert grams to cups. But don’t worry, we’ve got you covered! In this article, we’ll show you how to convert 150 grams of sugar to cups and give you two delicious recipes to try out.

Conversion Table: 150 Grams Sugar to Cups

Before we dive into the recipes, let’s take a look at how to convert 150 grams of sugar to cups. The conversion may vary depending on the type of sugar you’re using, but here’s a general guide:

• Granulated sugar: 3/4 cup
• Brown sugar: 2/3 cup
• Powdered sugar: 1 1/4 cups

Recipe 1: Classic Chocolate Chip Cookies

Ingredients:

• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract and beat until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in the chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Serving size: 1 cookie
• Calories: 130
• Total fat: 7g
• Saturated fat: 4g
• Cholesterol: 20mg
• Sodium: 80mg
• Total Carbohydrates: 16g
• Dietary fiber: 1g
• Sugars: 11g
• Protein: 2g

Cooking Time:

10-12 minutes

Equipment:

• Mixing bowls
• Mixer or hand mixer
• Baking sheet
• Parchment paper
• Cookie scoop or spoon
• Wire rack

Serving Suggestions:

These classic chocolate chip cookies are perfect for a mid-day snack or a sweet treat after dinner. Serve with a glass of cold milk for the ultimate cookie experience.

Variations:

If you want to mix things up, try adding chopped nuts or dried fruit to the cookie dough. You can also use different types of chocolate chips, such as dark chocolate or white chocolate.

Substitutions:

If you don’t have unsalted butter, you can use salted butter and omit the salt from the recipe. You can also use a sugar substitute, such as stevia or Splenda, but the cookies may have a slightly different texture.

Storage:

Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months.

Tips:

• Don’t overmix the cookie dough, as this can lead to tough cookies.
• Use room temperature butter for easier mixing.
• Line your baking sheet with parchment paper for easy clean-up.

Frequently Asked Questions:

Can I use a different type of sugar?

Yes, you can use brown sugar or powdered sugar instead of granulated sugar. Just keep in mind that the texture and flavor of the cookies may be slightly different.

Can I make the dough ahead of time?

Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Just be sure to let it come to room temperature before baking.

Recipe 2: Lemon Blueberry Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 1/2 cups blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, milk, vanilla extract, and lemon zest.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the blueberries.
6. Using a cookie scoop or spoon, divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

• Serving size: 1 muffin
• Calories: 210
• Total fat: 9g
• Saturated fat: 5g
• Cholesterol: 55mg
• Sodium: 190mg
• Total Carbohydrates: 30g
• Dietary fiber: 1g
• Sugars: 12g
• Protein: 4g

Cooking Time:

20-25 minutes

Equipment:

• Mixing bowls
• Whisk
• Muffin tin
• Paper liners
• Cookie scoop or spoon
• Wire rack

Serving Suggestions:

These lemon blueberry muffins are perfect for a quick breakfast or a mid-day snack. Serve warm with a pat of butter for an extra indulgent treat.

Variations:

If you don’t have blueberries, you can use raspberries, blackberries, or diced strawberries instead. You can also leave out the lemon zest for a classic blueberry muffin.

Substitutions:

You can use buttermilk instead of regular milk for a tangier flavor. You can also use a sugar substitute, such as honey or maple syrup, but the muffins may have a slightly different texture.

Storage:

Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 3 months.

Tips:

• Don’t overmix the muffin batter, as this can lead to tough muffins.
• Use room temperature butter for easier mixing.