Sunday 17 March 2013

Coffee and Pecan Cupcakes Recipe

Another classic cake combination, coffee and pecan nuts adapted to be baked as a cupcake.

For more classic cupcake recipes, why not visit the Celtnet cupcake and butterfly cake recipes and information home page?

Coffee and Pecan Cupcakes

Serves: 12
Coffee and pecan cupcakes. Coffee sponge topped with buttercream and pecan nut praline.


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


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.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

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Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

1 comment:

Julian Levi said...

I love coffee and thank you for sharing the recipe. I defiantly try this soon..!
coffee machine in kent

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