Have this banana walnut cupcake with coffee, buttercream and dark chocolate glaze.
Recipe Tags
Non-veg
Medium
Kids Recipes
Fusion
Whisking
Baking
Microwaving
Dessert
Low Fat
Ingredients Serving: 9
Banana-Walnut Cupcakes (makes 9-10 standard size cupcakes):
Flour - 120gm
Butter - 100gm
Eggs - 2
Sugar - 100gm
Vanilla extract - 1 teaspoon
Overripe bananas - 4 small sized
Chopped walnuts - handful and few for garnishing
Baking powder - 1 teaspoon
Coffee Buttercream:
Instant coffee powder 1-2 teaspoons (depending on how strong you want the coffee flavor)
Luke warm water 15-30 ml
Butter - 100 gm
Icing sugar 250-275 gm
Dark Chocolate Glaze:
Dark Chocolate - 50 gm
Butter - 25gm
Instructions
Banana - Walnut Cupcakes:
Preheat the oven to 180 degree centigrade, line the muffin tin with cupcake liners.
In a large bowl, cream the butter and sugar until the paste becomes light, smooth and fluffy.
Add and beat one egg at a time. Add vanilla extract.
Smash the bananas and add in the mixture.
Sift the flour and baking powder and mix thoroughly.
Add in the chopped walnuts. Scoop in the batter to 2/3rd of the cupcake liner and bake for about 25 minutes, check from about 20 minutes.
Once baked, let it cool on a cooling rack.
Coffee Buttercream :
Cream the butter until light, pale and smooth. Add and beat 1/3 of the icing sugar.
Mix the coffee granules in the luke warm water and add in with the butter and icing sugar.
Add the remaining icing sugar in 2 batches and beat until its smooth and has reached the piping consistency.
Dark Chocolate Glaze:
In a heavy bottomed saucepan, add the chopped dark chocolate and butter. Melt and mix until completely incorporated.
Let it cool to room temperature.
Assembly:
On the cooled cupcakes, scoop a spoonful of dark chocolate glaze and let it slightly set.
Pipe the coffee buttercream on the dark chocolate glaze.
Garnish with walnut on top of the frosting and serve it.
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Banana - Walnut Cupcakes:
Preheat the oven to 180 degree centigrade, line the muffin tin with cupcake liners.
In a large bowl, cream the butter and sugar until the paste becomes light, smooth and fluffy.
Add and beat one egg at a time. Add vanilla extract.
Smash the bananas and add in the mixture.
Sift the flour and baking powder and mix thoroughly.
Add in the chopped walnuts. Scoop in the batter to 2/3rd of the cupcake liner and bake for about 25 minutes, check from about 20 minutes.
Once baked, let it cool on a cooling rack.
Coffee Buttercream :
Cream the butter until light, pale and smooth. Add and beat 1/3 of the icing sugar.
Mix the coffee granules in the luke warm water and add in with the butter and icing sugar.
Add the remaining icing sugar in 2 batches and beat until its smooth and has reached the piping consistency.
Dark Chocolate Glaze:
In a heavy bottomed saucepan, add the chopped dark chocolate and butter. Melt and mix until completely incorporated.
Let it cool to room temperature.
Assembly:
On the cooled cupcakes, scoop a spoonful of dark chocolate glaze and let it slightly set.
Pipe the coffee buttercream on the dark chocolate glaze.
Garnish with walnut on top of the frosting and serve it.
INGREDIENTS
SERVING: 9
Banana-Walnut Cupcakes (makes 9-10 standard size cupcakes):
Flour - 120gm
Butter - 100gm
Eggs - 2
Sugar - 100gm
Vanilla extract - 1 teaspoon
Overripe bananas - 4 small sized
Chopped walnuts - handful and few for garnishing
Baking powder - 1 teaspoon
Coffee Buttercream:
Instant coffee powder 1-2 teaspoons (depending on how strong you want the coffee flavor)
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