Coffee, Pistachio and Irish Cream Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Coffee, Pistachio and Irish Cream Cupcakes
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation

Ingredients

for
12
For the cupcakes
2.333 cups
2 tablespoons
3 teaspoons
½ cup
chopped Pistachio
1
cup
cup
½ cup
superfine caster sugar
2 tablespoons
For the marshmallow topping
cup
1 tablespoon
cup
5 ounces
½ teaspoon
2 teaspoons
For the chocolate glaze
6 ounces
plain Dark chocolate (70% cocoa solids, chopped)
1 ½ tablespoons
To decorate
¾ cup
chopped Pistachio
How healthy are the main ingredients?
PistachioeggsugarsaltPistachio

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
uSift the flour, cocoa and baking powder into a mixing bowl.
3.
Mix together the egg, oil, liqueur, sugar and coffee powder until smooth. Stir into the dry ingredients with the pistachios until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the marshmallow topping: pour the water into a small heavy-based pan, Sprinkle over the gelatine and set aside for 5 minutes to soften.
6.
Add the sugar to the pan and place over a very low heat, stirring constantly, until the sugar and gelatine have melted. Do not boil.
7.
Pour into a bowl and add the glucose syrup, salt and vanilla. Whisk for about 10 minutes until firm peaks form.
8.
Spoon into a piping bag and pipe on top of the cakes.
9.
For the chocolate glaze: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat, stir and leave to cool and thicken slightly.
10.
Spoon the chocolate over the marshmallow topping and sprinkle with pistachios.