Coffee, Pistachio and Irish Cream Cupcakes
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2.333 cups all-purpose flour
- 2 Tbsps cocoa powder
- 3 tsps Baking powder
- ½ cup chopped Pistachio
- 1 egg
- ⅜ cup sunflower oil
- ⅜ cup Irish cream liqueur
- ½ cup superfine caster sugar
- 2 Tbsps Instant Coffee powder
- For the marshmallow topping
- ⅜ cup water
- 1 Tbsp Powdered gelatine
- ⅔ cup sugar
- 5 ozs Glucose syrup
- ½ tsp salt
- 2 tsps vanilla extract
- For the chocolate glaze
- 6 ozs plain Dark chocolate (70% cocoa solids, chopped)
- 1 ½ Tbsps unsalted butter
- To decorate
- ¾ cup chopped Pistachio
Preparation steps
1.
For the cupcakes: heat the oven to 180°C / 350°F. Place paper liners in a 12 hole muffin pan.
2.
Sift 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 liners and bake for 20-25 minutes until springy to the touch. Cool in the pan 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.
lunch seasonal
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