October 31, 2015

Moist Walnut Cupcakes

How to bake Moist Walnut Cupcakes


                 I crave chocolate. My better half doesn't; so I wanted to bake something else for him on his special day. I chose to bake these delicious treats from Cupcakes by Susanna Tee. I thought it would make us less guilty, if it had at least one healthy ingredient in it (walnuts). The ground walnuts in this cupcake give it a nutty flavor, while the lemon zest & juice adds a zing to it. To make it appetizing to my kids, I chose to add chopped chocolate on top of some of the cupcakes. You can even skip the frosting all together & eat these like muffins, as they are sweet enough all by themselves. Sharing these nutty cupcakes with my fellow bloggers at CCChallenge.


How to bake Moist Walnut Cupcakes, Moist walnut cupcakes,


Ingredients for about 8 to 10 cupcakes:

3/4 cup walnuts
4 Tbsp softened butter
½ cup fine sugar
½ cup self-rising white flour (make your own - see notes below)
2 Tbsp lemon zest
2 eggs
walnut halves, to decorate

For the frosting:
4 Tbsp butter, softened
1/2 cup powdered/confectioners' sugar
2 Tbsp lemon zest (optional)
1 tsp lemon juice


How to bake Moist Walnut Cupcakes, Moist walnut cupcakes,



Preparation:

  • Heat the oven to 375°F/190°C ; place about 10 paper baking cases in a regular muffin/cupcake pan, or, just spray a mini muffin pan with some baking spray, or use double paper cases on a baking sheet.
  • Pulse the walnut in food processor to break it down to a fine powder. Take care not to over grind as it will get oily. Add the butter, cut into small pieces, along with sugar, lemon rind; blend and add eggs, flour and blend until evenly mixed. (If you do not have a food processor, powder the walnuts in a mixer/blender and you can mix the rest of the ingredients by hand) 

  • Spoon the batter into the muffin pan and bake for about 17 to 20 minutes until well-risen and golden brown, cooked through on the inside; then, allow to cool a little on the wire rack before frosting. Note - Check with a toothpick after 17 minutes. If your toothpick comes out clean; remove from oven to cool.

  • To make the frosting: Beat the butter in a bowl until fluffy; sift in confectioners' sugar, add lemon zest(if using) and juice and mix well together.

  • When cupcakes are cool enough, spread a layer of frosting on the cupcake and top with a walnut half or candy to decorate.
How to bake Moist Walnut Cupcakes, Moist walnut cupcakes,


Notes:

  • You can add a drop of food color to the frosting, if you like and add a kid friendly topping( pieces of candy, sprinkles etc) to make it appetizing to your kids.
  • Take care to check your cupcakes (with a toothpick) after 17-18 minutes to make sure they do not become dry, which will reduce their softness.
  • If you are using mini cupcake pans, your cupcakes will be done, much sooner.
  • To make your own self-rising flour - In a measuring cup, add 1.5 Tsp of baking powder, 1/2 Tsp of salt and top it off with all purpose flour (maida) to make 1 cup of self-rising flour, sift and use as much as you need in any recipe that calls for self-rising flour. 
self-rising flour for moist walnut cupcakes


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