Coffee, Date and Pecan Cupcakes
Over a year ago
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Ingredients
- 120g plain flour
- 140g caster sugar
- 1.5 tsp baking powder
- pinch salt
- 40g unsalted butter
- 100ml whole milk
- 20ml Camp Coffee
- 1 egg
- 50g pecans crushed
- 50g dates chopped
- 40g unsalted butter
- 100g cream cheese
- 200g icing sugar
- 3 tbsp instant coffee finely ground
Accompaniment
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Description
A twist on the classic date and walnut cake using pecans. Add a rich hit of coffee in the mix and the frosting and you have a wicked cupcake.
Method
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1
For the cupcakes:
1 - preheat the oven to 170C.
2 - sift the flour, sugar, baking powder and salt into a bowl and add the butter. Beat slowly using either a paddle-beater or electric hand whisk. Continue to beat until mixture looks "sandy".
3 - add milk and Camp coffee and beat at medium speed for a few minutes.
4 - add the egg and beat well (high speed) until well combined.
5 - place 12 cupcake/muffin cases into a cupcake tray and fill each to 2/3rd.
6 - bake for 20-25 minutes until sponge bounces back when pressed. A metal skewer or knife inserted should come out clean of mixture.
7 - leave to cool for 5-10 minutes then remove from tray and place on a wire rack to cool completely.
For the frosting:
1 - Beat the icing sugar and butter until well mixed.
2 - add the cream cheese and finely ground coffee until light, fluffy and a lovely caramel colour.
3 - pipe the frosting onto the cupcakes however you like and decorate with a single pecan half.
Chef's Tips
You can always substitute alternatives to whole milk if you need to reduce calories.
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