This delightful Coffee and Walnut Cupcakes recipe comes from Ethan, a college student who has a knack for baking. It’s one of his first recipes, and he’s absolutely nailed it! Join us in enjoying these delicious cupcakes, made with love and passion by Ethan himself.
Ingredients:
For the Cupcakes:
– 1 and 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk, room temperature
– 2 tablespoons instant coffee powder, dissolved in 2 tablespoons hot water
For the Coffee Buttercream Frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 tablespoon instant coffee powder, dissolved in 1 tablespoon hot water
– 1 teaspoon vanilla extract
– Chopped walnuts for garnish
Cooking Process:
Step 1: Prepare the Cupcake Batter:
- 1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- 3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4. Beat in the eggs, one at a time, followed by the vanilla extract.
- 5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until smooth.
- 6. Stir in the dissolved instant coffee until well combined.
Step 2: Bake the Cupcakes:
- 1. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- 2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 3. Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Coffee Buttercream Frosting:
- 1. In a large mixing bowl, beat the softened butter until creamy and smooth.
- 2. Gradually add the powdered sugar, beating well after each addition, until the frosting is light and fluffy.
- 3. Mix in the dissolved instant coffee and vanilla extract until fully incorporated.
Step 4: Frost the Cupcakes:
- 1. Once the cupcakes are completely cooled, pipe or spread the coffee buttercream frosting onto the cupcakes.
- 2. Garnish each cupcake with chopped walnuts for added texture and flavor.
Garnishing or Visualizing:
– For a visually appealing presentation, sprinkle a few additional coffee granules on top of the frosting.
– Arrange the cupcakes on a decorative serving platter or cake stand for an elegant display.
– Consider adding a dusting of cocoa powder or edible gold dust for an extra touch of sophistication.
Notes and Tips:
1. Coffee Flavor Intensity: Adjust the amount of instant coffee powder to suit your preference for a stronger or milder coffee flavor.
2. Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
3. Consistency of Frosting: If the buttercream frosting is too thick, you can add a splash of milk to thin it out. Conversely, if it’s too thin, add more powdered sugar until you reach the desired consistency.
4. Storage: Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best taste and texture.
As you mix together the rich flavors of coffee and the nutty crunch of walnuts, remember to embrace the process with a sense of curiosity and exploration. Feel free to experiment with different frosting techniques or garnishes to make these cupcakes your own masterpiece.