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

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.

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