Chopped Walnut Cakes with Choc Balls
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
15
- For the cupcakes
- ½ cup cream cheese
- ¼ cup milk
- ⅛ cup Walnut oil
- ½ tsp vanilla extract
- 3 egg yolks
- 0.333 cup caster sugar
- 4 tsps lemon juice
- ¼ cup Corn starch
- 3 egg whites
- For the coffee buttercream
- 2 ¼ cups powdered sugar
- ½ cup unsalted butter
- 1 Tbsp black Coffee (cooled)
- hot water (if needed)
- To decorate
- chopped Walnut
- 15 Chocolate ball
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in 15 bun tins. Place a large tray of hot water inside the oven just below the shelf where the cakes are to be baked.
2.
Place the cream cheese, milk and walnut oil in a heatproof bowl over a pan of simmering (not boiling) water and whisk until smooth. Remove from the heat and cool until lukewarm. Stir in the almond extract.
3.
Beat together the egg yolks with 25g|1/8 cup sugar until combined, then beat in the lemon juice.
4.
Gradually whisk in the cheese mixture. Sift in the cornflour and mix well.
5.
Whisk the egg whites until foamy. Gradually whisk in the remaining sugar, until firm but not stiff.
6.
Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed. Repeat twice more with the remaining egg white mixture.
7.
Spoon into the paper cases, filling them nearly to the rim. Bake for about 30 minutes, until lightly browned. Place on a wire rack to cool completely.
8.
For the coffee buttercream: beat the butter until soft. Sift in the icing sugar and beat until light and fluffy. Gradually beat in the coffee until smooth. If the mixture is too stiff add a little hot water.
9.
Spoon into a piping bag and pipe a swirl on each cake.
10.
Sprinkle with chopped walnuts and place a chocolate ball on top of each cake.
