50 G Of Butter To Cups: Two Delicious Recipes To Try

50 G Of Butter To Cups: Two Delicious Recipes To Try

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REESE'S THiNS Dark Chocolate REESE'S Peanut Butter Cups
REESE'S THiNS Dark Chocolate REESE'S Peanut Butter Cups from www.hersheys.com

Butter is an essential ingredient in many recipes, and it’s important to get the measurement right. If you’re wondering how much 50 g of butter is in cups, you’re not alone. Many home cooks struggle with conversions, but don’t worry, we’ve got you covered. In this article, we’ll show you how to convert 50 g of butter to cups and give you two delicious recipes to try.

Converting 50 g of Butter to Cups

Before we dive into the recipes, let’s talk about converting 50 g of butter to cups. One stick of butter is equal to 1/2 cup or 8 tablespoons, which means that 50 g of butter is approximately 1/4 cup or 4 tablespoons. Keep in mind that this is an approximate measurement, and it’s always best to weigh your ingredients for accuracy.

Recipe 1: Garlic Butter Shrimp

Ingredients:

  • 1 lb. large shrimp, peeled and deveined
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 tbsp. chopped parsley
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Instructions:

  1. Melt the butter in a large skillet over medium heat.
  2. Add the garlic and red pepper flakes, and cook for 1 minute.
  3. Add the shrimp and season with salt and black pepper.
  4. Cook the shrimp for 2-3 minutes on each side, or until pink and cooked through.
  5. Garnish with chopped parsley and serve.

Nutritional Information:

Serving Size: 4 | Calories: 160 | Total Fat: 7g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 255mg | Sodium: 650mg | Total Carbohydrates: 2g | Dietary Fiber: 0g | Sugars: 0g | Protein: 23g |

Cooking Time:

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Equipment:

Large skillet

Serving Suggestions:

Serve the garlic butter shrimp over rice or with a side salad for a complete meal.

Variations:

Try adding lemon juice or zest to the shrimp for a citrusy twist. You can also add chopped tomatoes or bell peppers for extra flavor and color.

Substitutions:

If you don’t have shrimp, you can use chicken or tofu instead. You can also use olive oil instead of butter for a healthier option.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tips:

Be sure to pat the shrimp dry before cooking to prevent excess water from steaming the shrimp instead of searing it.

Notes:

This recipe is gluten-free and keto-friendly.

Recipe 2: Brown Butter Chocolate Chip Cookies

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup semisweet chocolate chips
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Instructions:

  1. Preheat the oven to 350°F.
  2. Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden brown and has a nutty aroma, about 5-7 minutes.
  3. Remove the butter from the heat and let it cool for a few minutes.
  4. In a large bowl, mix together the granulated sugar, brown sugar, and brown butter until well combined.
  5. Add the egg and vanilla extract, and mix until smooth.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Add the dry ingredients to the wet ingredients and mix until just combined.
  8. Stir in the chocolate chips.
  9. Drop the dough by tablespoonfuls onto a baking sheet lined with parchment paper.
  10. Bake for 10-12 minutes, or until the edges are golden brown.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

Serving Size: 24 | Calories: 150 | Total Fat: 7g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 55mg | Total Carbohydrates: 22g | Dietary Fiber: 1g | Sugars: 15g | Protein: 2g |

Cooking Time:

Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 30-32 minutes

Equipment:

Small saucepan, Large bowl, Baking sheet, Parchment paper

Serving Suggestions:

Serve the cookies warm with a cold glass of milk or a scoop of vanilla ice cream.

Variations:

Try adding chopped nuts or dried fruit to the cookie dough for extra texture and flavor.

Substitutions:

If you don’t have brown sugar, you can use all granulated sugar instead. You can also use salted butter instead of unsalted butter, but be sure to reduce the amount of salt in the recipe.

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Storage:

The cookies can be stored in an airtight container at room temperature for up to 3 days.

Tips:

Be careful not to overmix the cookie dough, as this can result in tough cookies. Also, be sure to measure your ingredients accurately for the best results.

Notes:

This recipe can be easily doubled or halved to suit your needs.

Final Thoughts

Converting 50 g of butter to cups doesn’t have to be a daunting task. With these two delicious recipes, you can put your conversion skills to the test and enjoy some tasty dishes in the process. Whether you’re in the mood for savory garlic butter shrimp or sweet and chewy chocolate chip cookies, these recipes are sure to please. So why not give them a try and impress your friends and family with your culinary skills?

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