Coffee, Pistachio and Irish Cream Cupcakes

Name: Coffee, Pistachio and Irish Cream Cupcakes
Total time: 1 h 25 min
Yield: 12
Cuisine: European, Irish
Ingredients: 2.333 cups all-purpose flour; 2 tablespoons cocoa powder; 3 teaspoons Baking powder; 0.5 cup chopped Pistachio; 1 egg; 0.375 cup sunflower oil; 0.375 cup Irish cream liqueur; 0.5 cup superfine caster sugar; 2 tablespoons Instant Coffee powder; 0.375 cup water; 1 tablespoon Powdered gelatine; 0.667 cup sugar; 5 ounces Glucose syrup; 0.5 teaspoon salt; 2 teaspoons vanilla extract; 6 ounces plain Dark chocolate (70% cocoa solids, chopped); 1.5 tablespoons unsalted butter; 0.75 cup chopped Pistachio

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Difficulty:

advanced

Difficulty

Preparation:

1 hr 25 min.

Preparation

Ingredients

for

cupcakes

For the cupcakes: 2.333 cups
all-purpose flour; 2 tablespoons
cocoa powder; 3 teaspoons
Baking powder; ½ cup
chopped Pistachio; 1
egg; ⅜ cup
sunflower oil; ⅜ cup
Irish cream liqueur; ½ cup
superfine caster sugar; 2 tablespoons
Instant Coffee powder

For the marshmallow topping: ⅜ cup
water; 1 tablespoon
Powdered gelatine; ⅔ cup
sugar; 5 ounces
Glucose syrup; ½ teaspoon
salt; 2 teaspoons
vanilla extract

For the chocolate glaze: 6 ounces
plain Dark chocolate (70% cocoa solids, chopped); 1 ½ tablespoons
unsalted butter

To decorate: ¾ cup
chopped Pistachio

How healthy are the main ingredients?

Pistachio egg sugar salt Pistachio

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

uSift the flour, cocoa and baking powder into a mixing bowl.

Mix together the egg, oil, liqueur, sugar and coffee powder until smooth. Stir into the dry ingredients with the pistachios until just combined.

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.

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.

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.

Pour into a bowl and add the glucose syrup, salt and vanilla. Whisk for about 10 minutes until firm peaks form.

Spoon into a piping bag and pipe on top of the cakes.

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.