Crushed Nut Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
14
- For the cupcakes
- ½ cup caster sugar
- 1 ¾ cups all-purpose flour
- ½ tsp Baking powder
- ½ tsp baking soda
- ½ cup clear honey
- ½ cup unsalted butter (diced)
- 2 large eggs (beaten)
- 0.333 cup plain Yogurt
- ½ tsp vanilla extract
- 2 cups coarsely chopped, mixed Nut (pistachios, walnuts, hazelnuts.)
- For the topping
- 1 ½ cups cream (35% fat)
- 2 Tbsps powdered sugar
- To decorate
- 5 Tbsps chopped Pistachio
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 14 paper cases in bun tins.
2.
Mix together the sugar, flour, baking powder and bicarbonate of soda in a mixing bowl.
3.
Stir in the honey until combined. Whisk in the butter with an electric whisk until smooth.
4.
Beat in the eggs, yoghurt and vanilla until well mixed. Stir in the nuts.
5.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: whisk the cream and icing sugar until thick. Spoon on top of the cakes and sprinkle with pistachios.
