Friday, 16 September 2011

coffee walnut whip cupcake

i was never fan of cupcakes but have recently taken an interest in baking them, but not yet eating them maybe just because they look pretty. images of cupcakes do great justice to plain-looking recipes with just words. yes, i only read recipes with images. i know that is quite superficial right? but thats how my brain neurones work when it comes to recipe hunting - first impression counts.... 

anyhow, i personally think that not all cupcakes are super fanciful. some are simpler and their toppings are coloured by natural ingredients such as coffee and fruits as compared to the pretty ones which could have coloured icing and fondants as toppings. my current interest in cupcakes is in those that are "paler-in-comparison" ones. think they are also quick and easy; great for hosting a large number of guests!

coffee walnut whip cake
(adapted from goodhousekeeping book)

little notes: i used vietnamese coffee. was a gift from my mum's friend. the aroma was heavenly!

100 g ------------- walnuts, grounded
175 g ------------- butter, soften
150 g ------------- self-raising flour, sifted
175 g ------------- soft light brown sugar (the cupcakes turned out so sweet that i would use 100 g the other time)
1 tsp ------------- baking powder
50 ml ------------- milk
3 ------------------ medium eggs

coffee buttercream
1 tbsp ----------- instant coffee granules
50 g ------------- butter, soften
200 g ----------- icing sugar, divided (i used only 150 g)
50 g ------------- walnut, chopped finely


1. preheat oven to 190degC. line muffin paper cases in 12 muffin tins
2. put grounded walnuts into a large mixing bowl
3. add butter, flour, sugar, baking powder, eggs and milk to the walnut. using a handheld electric mixer, mix the mixture until pale and fluffy
4. spoon and divided the mixture into the 12 muffin paper case
5. bake in preheated oven for 20-25 minutes or until golden and risen
6. cool cupcakes in the tin for 5 mins and then transfer into cooling rack and cool completely

coffee buttercream
7. dissolve coffee granules in 2 tbsp of boiling water
8. add the butter and 100g of icing sugar t coffee mixture and whisk until smooth
9. chill for 30 min
10. add the remaining icing sugar to the chilled mixture and whisk until smooth and creamy

11. using a jam spread or small spatula, spread the coffee buttercream on the top of the cupcakes and dip the top into chopped walnuts.

viola! aromatic coffee walnut whip cupcakes.. perfect with a cup of afternoon tea...

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