Monday, March 30, 2015

Coffee Yoghurt Nutty Cake


Here is another " easy to make" cupcake recipe. Most people who ate this cupcake mistakenly thought it was cheesecake due to the creamy texture of the cake.



Coffee Yoghurt Nutty Cake

Ingredients :
(For the base and the crumbs)

120g digestive biscuits (crushed)
40g Walnuts (lightly roasted and chopped coarsely)
40g Hazel nuts (lightly roasted and chopped coarsely)
80g Light brown sugar
8g Instant Coffee powder
80g butter (cold, cubed)


Ingredients :
(For the cake layer)
 
225g Butter (softened at room temperature)
130g Castor sugar
3 Eggs (lightly beaten , Grade A)
1 tsp Vanilla extract
A pinch of salt
300g Cake Flour
1-1/2 tsp Baking powder
225g Plain Yoghurt


Method

  • Preheat oven to  170C degrees.  
  • Mix crushed digestive biscuits, light brown sugar, chopped walnuts, hazelnuts, instant coffee powder in a mixing bowl. With finger tips, rub in the cold butter until mixture becomes crumbly. Set aside.
  • Sift cake flour and baking powder, set side.
  • Prepare and line the bottom of the cupcakes mould, baking cups with 1/2 of the crumbles.  Spread evenly and press firmly with the back of a spoon. Set aside.
  • Using a stand mixer with paddle attachment, beat butter with sugar until batter turns pale, creamy and fluffy.
  • Mix in vanilla extract, salt and mix well.
  • Add in eggs, one at a time while continue mixing until fully incorporated.
  • Fold in the cake flour and baking powder with swift and light folding strokes until flour mixture is evenly combined. The batter at this stage will be thick and firm.
  • Stir in the yoghurt until the batter is of 'spreadable' consistency.
  • Transfer the batter into prepared baking cups. Sprinkle the balance of the crumbles on top of the cupcake batter.
  • Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
  • Remove cupcakes from oven, let cool slightly before serving.
  • The cupcakes can be left at room temperature or left to chill in the fridge. 
  • When chilled, allow the cupcakes to return to room temperature before serving.




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