Coffee and Caramel Cupcakes with Caramel Coated Walnuts
My two weeks of not baking has been filled with inspiration after inspiration of things to bake, yet my schedule has not given me the time to do so. I’ve been attending weekly Baking Society meetings at my Uni, and have been inspired by pictures of their baking classes. There’s even Masterchef All Stars, which I love sitting down to watch and re-watch all those classic moments in previous series. Last night, Kate Bracks put a twist on her famous ‘Retro Coffee Cake’ by adding some caramel and pears. This, along with BakeSoc’s cupcake class, was another spark of inspiration for me, which led to my little cupcakes here.
I knew I loved coffee and chocolate, chocolate and caramel, but never have I tried making something that combined coffee and caramel (a caramel macchiato just seems to be one the pricey side). Of course, I have my ‘three elements’ rule in my cupcakes, so I added some caramel coated walnuts for a bit of crunch along with the creamy icing and soft, crumbly cake.
Feel free to adjust the amount of coffee you use. If you have a coffee machine, use brewed coffee, otherwise you can stick with the coffee syrup that I have made here.
Coffee and Caramel Cupcakes
- 2 tbsp ground coffee
- 1 tbsp sugar
- 1 tbsp water
- 100g unsalted butter
- 1/3 cup brown sugar
- 1 egg, lightly beaten
- 1 cup plain flour
- 1 tsp baking powder
- 1/3 cup milk
- Coffee syrup
- 1/2 cup caster sugar
- 1/4 cup cream
- 100g salted butter
- 1 tbsp chopped walnuts
- To make the syrup: add coffee, sugar and water into a small saucepan over medium heat and cook for 2-3 minutes until sugar and coffee is dissolved and mixture becomes syrupy. Set aside to cool.
- To make cupcakes: preheat the oven to 160C. Line a six-hole muffin pan with paper liners (alternatively, use silicon liners). In a medium bowl, cream together the butter and sugar until light and fluffy with an electric beater. Gradually add in the egg, continuously beating. Sift in half the flour and baking paper into the mixture along with half the milk, and fold to incorporate. Add the remaining flour and milk and fold to combine. Fold in all the coffee syrup. Evenly distribute the mixture between the liners and bake in the oven for 15-20 minutes, or until cakes are golden brown and a skewer inserted into the centre comes out clean. Remove from oven and allow to cool on a wire rack.
- To make the icing: place caster sugar into a small saucepan over medium heat to caramelise, without stirring. Once caramelised, remove from heat, add in 25g of the butter into the caramel and stir to combine. Return to heat and add in the cream. Stir for one minute, then pour into a medium mixing bowl to cool.
- Once cooled, remove 1-2 tablespoons of caramel sauce and place into a small bowl. Beat, with an electric mixer, the remaining caramel sauce, gradually adding the remaining butter, until creamy and spreadable in consistency.
- To assemble: toss chopped walnuts in the 1-2 tablespoons of caramel sauce. Place icing in a piping bag fitted with a star nozzle and pipe onto each cupcake. Top each cupcake with caramel coated walnuts. Serve.
ps. Thank you to everyone who have been patiently waiting for me to post. I apologise in advance if I’m not consistent with my posting in the future, but thank you to all of you who have continued to support me. People like you are the reason I keep this blog :) #havingasentimentalmomentontumblr