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July 16, 2014

Coffee, Cashew Nut and Raisins Cupcake

Making treats for the resort's nightly turn down service became boring and monotonous. I need a fresh start. To get myself inspired, I started veering away from treats which I make so often. No, I'm not saying goodbye to cookies and chocolates, mousses and panna cotta but I am just taking a break. For now. I thought cupcakes could be a good replacement. To start anew, I baked these coffee cashew nut and raisins cupcakes.

The original recipe called for self raising flour. The flour costs a lot as it is produced abroad and imported to Thailand. To minimize my expenses, I used the locally produced cake flour. I sifted it twice with the baking powder and salt to get  a lighter and more fluffy texture. I also replaced half the amount of cashew nuts with dark raisins for a bit of fruity flavor

Recipe adapted from Goodtoknow


25 ml freshly brewed black coffee, cooled
125 g unsalted butter
125 g caster sugar 
2 medium eggs
1 tsp vanilla extract
150 g cake flour
3 tsp baking powder
1/2 teaspoon salt
37 g dark raisins
37 g finely chopped cashew nuts

Sift together cake flour, baking powder and salt twice. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy. 
Add eggs and vanilla and beat until well combined.
Add the flour mixture alternately with coffee, beginning and ending with the flour mixture.
Fold in raisins and cashew nuts.
Pipe onto muffin cups.
Bake in a preheated 170 C oven for 20 minutes or until the skewer inserted in the center comes out clean.

Enjoy with or without frosting.

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