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Coffee and Pecan CupcakesServes: 12
Ingredients:2 tbsp instant coffee granules
4 tbsp boiling water
2 tbsp caster sugar
125g (4 oz) caster sugar
125g (4 oz) butter, softened
2 large eggs
125g (4 oz) self-raising flour
40g pecan nut halves, chopped
For the Praline:100g (3 1/2 oz) caster sugar
40g (1 1/ oz) pecan nut halves, chopped
For the Topping:200g (7 oz) icing sugar
2 tbsp crème fraîche
150g unsalted butter, softened
Method:In a cup, mix together the coffee, boiling water and 2 tbsp caster sugar. Stir until the sugar has dissolved, then set aside.
Combine the butter, 125g caster sugar and eggs in a bowl. Sift over the flour then drizzle in 2 tbsp of the coffee syrup. Whisk together with an electric whisk for a few minutes to combine then stir in the pecan nuts.
Line the wells of a 12-hole muffin tin with silicone or paper cupcake cases then spoon in the cake batter, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 20 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the praline, heat the caster sugar in a pan over low heat. Once the sugar has melted increase the heat slightly and simmer until it turns a deep caramel colour. Add the pecans and stir to combine then take off the heat and turn the praline onto a baking tray lined with parchment paper. Spread out then leave to set before bashing with a rolling pin to break into small pieces.
For the icing, beat the sugar, crème fraîche and butter in a bowl until smooth. Spread this icing onto the cake with a palette knife. Sprinkle a little of the praline on top of each cupcake and serve.
This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.
The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.
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