Coffee Cream Walnut Cupcakes Food

COFFEE AND WALNUT CUPCAKES WITH COFFEE BUTTERCREAM

Steps:

• Preheat your oven to 180C / 350F / 160C fan forced. Line your muffin tin with paper cupcake liners.
• Boil the kettle and add 2 tablespoons (note 1) of boiling water to the coffee granules. Mix to dissolve, then set aside.
• In a medium bowl, sift together the flour, cornflour, baking soda, baking powder and salt. Mix well to combine.
• In a separate large mixing bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until combined.
• Add the eggs one at a time, beat with a whisk until completely combined. Scrape down the sides of the bowl as necessary.
• Add the vanilla and beat to combine.
• Add one third of the flour mixture. Stir through gently until just combined. Now add half of the buttermilk and the dissolved coffee mixture. Mix gently again. Continue like this until all the flour and buttermilk is combined... just.
• Add the walnuts and gently mix them through (just a couple of turns). It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dry and tough.
• Divide the mixture among the cupcake cases to about two-thirds full.
• Bake for around 18-20 minutes, turning the pan around halfway through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
• Cool in the tin for 5 minutes before turning out onto a wire cooling rack
• Combine the coffee granules with 1 tablespoon (note 1) of boiling water. Stir to dissolve, then set aside
• Beat together the butter and ½ a cup of the icing sugar until light and fluffy. Now, with the mixer on low, gradually add in the rest of the icing sugar.
• Once it is all combined, add the coffee and vanilla, and beat for 5 minutes on medium-high. If the buttercream seems too loose to pipe, just add a little more icing sugar as necessary to thicken it.
• Once the cupcakes have cooled completely, pipe the buttercream on top. Serve as they are or decorate with crushed walnuts or walnut praline.

COFFEE AND WALNUT CUPCAKES

Steps:

• Pick out 24 really nice walnuts from your packet and set aside for decorating the cupcakes later. Weigh out 50g (1¾oz) of the remaining walnuts and chop finely, or just break them into small pieces with your fingers.
• Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Put 24 cupcake cases in the holes of a cupcake tin. (See Note 3.)
• In a large bowl, beat together the butter and sugar thoroughly, until the mixture starts to look a little bit paler.
• Add in one egg at a time and stir until each egg is completely mixed in before adding the next one.
• Add in half the flour and stir gently until just combined. Add in the remaining flour and, again, stir gently until the flour is just combined.
• Add in the finely chopped walnuts and the strong black coffee and stir just enough to ensure the walnuts are evenly distributed.
• Divide the mixture between the cupcake cases. (I find 1 heaped tablespoon of mixture per cupcake case is about right.)
• Put the cupcakes in your preheated oven for 13 minutes. After 13 minutes, get them out and check for doneness by pressing the tops. If they make a little crunchy sound, pop them in for two more minutes. If they don't make a sound when you press the top, they are done. Remove from the oven and leave to cool in the cupcake tray.
• Don't try and ice the cupcakes until they are completely cold! (They take about 1 hour to cool.)
• Put the softened butter and sieved icing sugar in a bowl and beat together until smooth. Add in the coffee and beat again until evenly mixed in.
• Using a regular table knife, smooth a little of the icing onto the top of each cupcake and top with a walnut.

COFFEE CUPCAKES

Steps:

• Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
• To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

COFFEE CREAM & WALNUT CUPCAKES

Steps:

• Preheat the oven to 355 °F. Line a cupcake tray with paper cupcake liners or grease each cup.
• Place 100 grams of butter, 100 grams of sugar, 100 grams of flour and 2 eggs with 4 teaspoons of coffee and a pinch of salt in a large bowl. Using a handheld mixer, beat the cake batter until creamy.
• Stir 25 grams of chopped walnuts into the batter.
• Divide the cupcake batter between each of the paper cupcake liners.
• Bake for 18-20 minutes, or until the tops are light golden brown.
• Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• Using an electric hand mixer, beat 3 teaspoons coffee with mascarpone cheese and 2 tablespoons of sugar until smooth.
• Spoon a large dollop of coffee flavored mascarpone onto each cupcake and top each one with a walnut half.
• Serve with afternoon tea or a mid morning coffee.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
• Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
• Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
• Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

COFFEE AND WALNUT CUPCAKES

Steps:

• Preheat oven to 190°C/375°F (gas 5).
• Line a 12-hole muffin tin with paper cases.
• To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
• Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
• Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
• To make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. Spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. Dust with a little confectioner's sugar before serving.