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Photo of Breakfast Cupcake by Aroshaliny Godfrey at BetterButter
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Breakfast Cupcake

Mar-18-2017
Aroshaliny Godfrey
20 minutes
Prep Time
50 minutes
Cook Time
9 People
Serves
Read Instructions Save For Later

ABOUT Breakfast Cupcake RECIPE

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

  1. Banana-Walnut Cupcakes (makes 9-10 standard size cupcakes):
  2. flour - 120gm
  3. butter - 100gm
  4. eggs - 2
  5. sugar - 100gm
  6. Vanilla extract - 1 teaspoon
  7. Overripe bananas - 4 small sized
  8. Chopped walnuts - handful and few for garnishing
  9. Baking powder - 1 teaspoon
  10. Coffee Buttercream:
  11. Instant coffee powder 1-2 teaspoons (depending on how strong you want the coffee flavor)
  12. Luke warm water 15-30 ml
  13. butter - 100 gm
  14. Icing sugar 250-275 gm
  15. Dark Chocolate Glaze:
  16. Dark Chocolate - 50 gm
  17. butter - 25gm

Instructions

  1. Banana - Walnut Cupcakes: Preheat the oven to 180 degree centigrade, line the muffin tin with cupcake liners.
  2. 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.
  3. Smash the bananas and add in the mixture. Sift the flour and baking powder and mix thoroughly.
  4. 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.
  5. Once baked, let it cool on a cooling rack.
  6. Coffee Buttercream : Cream the butter until light, pale and smooth. Add and beat 1/3 of the icing sugar.
  7. Mix the coffee granules in the luke warm water and add in with the butter and icing sugar.
  8. Add the remaining icing sugar in 2 batches and beat until its smooth and has reached the piping consistency.
  9. 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.
  10. Assembly: On the cooled cupcakes, scoop a spoonful of dark chocolate glaze and let it slightly set.
  11. Pipe the coffee buttercream on the dark chocolate glaze. Garnish with walnut on top of the frosting and serve it.

Reviews (1)  

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Diksha Wahi
Mar-24-2017
Diksha Wahi   Mar-24-2017

So gorgeous!

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