Do you remember the time when I was dreaming to have a pestle ?
This time is over ! Now, I have an electric grinder. Even better ! I’ve tried cardamom, poppy seeds, almonds, walnuts… Almost everything !
Then, Fanny of Foodbeam announced at the beginning of this month, SHF is ‘cupcake’.
I had many ideas and made different attempts – not always successful- but I definitely wanted to make cupcakes with nuts !
So I choosed pistachio cupcakes with a chocolate icing. To be honest they didn’t come out how I wanted. Useless to say, I’m not used of making cupcakes. And I should practice more for topping, icing, frosting or whatever you call it !
Then I thought to try coffee cupcakes. So I bought coffee beans. Beautiful. The color, the regular shape and the aroma ! Such a pleasure to smell this exhilarating flavour ! And once ground the smell is even more intense…
Paprika and I are big tea drinkers, so at home, you never smell coffee in the morning nor after lunch. Anyway, I like coffee and this freshly ground coffee was so tempting I had first to drink a cup of coffee and then I was ready to prepare cupcakes !
I associated walnuts to these ones and simply topped them with a whipped crème fraîche to get a light crème chantilly.
Both recipes are very similar, just different flavours.
Pistachio Cupcakes (makes 6 big cupcakes)
For cupcakes 160g ground pistachios (+6 whole pistachios for decoration)160g flour
2 eggs
160g caster sugar
60g melted butter
150ml milk
1/2tsp baking powder
Drops green food coloring (optional) For icing 100g dark chocolate
1tsp icing sugar
Preheat oven to 175°C // In a large bowl mix flour, ground pistachio and baking powder // In an other bowl whip eggs and sugar, then add melted butter // Stir batter into mixed flour and mix thoroughly // Add milk and keep on mixing until smooth // Fill cupcakes and bake for 30 minutes // Remove from the oven and place on a cooling rack // In a pan, melt chocolate on low fire // Add icing sugar and stir thoroughly // Spread or pipe melted chocolate on top of completely cool cupcakes.
Printable recipe Pistachio Cupcakes
Coffee Cupcakes (makes 6)
For cupcakes: 160g flour60g ground walnuts
2 eggs
100g caster sugar
40g melted butter
200ml cup of very strong coffee
1/2tsp baking powder
For topping: 200ml liquid crème fraîche
2tsp icing sugar
Preheat oven to 175°C // In a large bowl mix flour, walnuts and baking powder // In an other bowl whip eggs and sugar, then add melted butter // Stir batter into mixed flour and mix thoroughly // Add coffee and keep on mixing until smooth // Fill cupcakes and bake for 30 minutes // Remove from the oven and place on a cooling rack // In a large bowl, whip crème fraîche and icing sugar until a light texture (crème chantilly) // Refrigerate for half an hour // Then pipe it on top of cupcakes
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