an autumn palette :)
this week, adelaide weather has been really good... i take the rainstorms and gloomy, windy weather as 'good' since we were bombarded with a nerve-wrecking heat wave around last week. so, the dark gloomy weather these past few days truly is a blessing.
and since i've got some walnuts in my stash, i decided to make some walnut cupcakes for a friend's birthday. at first, i forgot that what i've got is actually walnuts, and i googled for a pecan cupcake recipe. hahaha. but since the recipe is good and simple, i used it, with a little bit of tweaking here and there.
i know the colour and flavour palette seem a little too autumny for summer... but i think it suits the current weather pretty well, given all the gloomy, cool winter-ish weather these days. the weather around the world is going topsy-turvy i tell you.
the recipe is really simple. what really caught my attention was the fact that the recipe doesn't call for using any eggs, instead it requires mayonnaise as a substitute. interesting... hehehe. so i went out to buy mayonnaise from our local coles... since it's not far from our house, i've decided to just have a lovely evening stroll around the neighbourhood :)
and i got myself this too!
i'm not usually a big fan of chocolates with mints... but somehow that day, i felt a craving for it when i saw the wrapper. and after all, it's on sale, only 93 cents per bar. hahaha.
anyways, back to le cupcakes.
they are supposed to be moist... the mayonnaise is supposed to make them moist. and yes, they did turn out really moist. in fact, too moist, that they really seemed a bit unbaked. but they already were baked, i knoww, because i chucked them back into the oven for an extra 10 minutes or so, but the texture inside remained the same. so i guess... i guess they were meant to be that moist... or i just made some errors while preparing the batter. hahaha. and i did substitute baking soda with baking powder... i have a hunch that that had made all the difference somehow.
and it tasted quite weird... hahaha. but not a bad kind of weird. just... weird, weird. unusual. i guess it's because i added in some chopped walnuts into the batter... not knowing that bits of the walnuts were bitter. probably because they were roasted for too long. haha. aaand, the cupcakes were a tad sourish. too much lemon squeeze in the batter i guess.
but the coffee buttercream frosting i made, went really well with the cupcakes. and for some reason, the texture and the flavour of the cupcakes were better on the next day... HAHA. it got somewhat sweeter, and the texture became a bit drier. so i guess, i'd have to leave them overnight the next time i make them hahaha.
i've got the wonderful recipe from here. and it really is a nice foodblog i think. cekidaut peeps!
walnut cupcakes with coffee buttercream frosting (recipe adapted from what's cookin chicago)
- 29 g dark cooking chocolate (chopped)
- 1 cup mayonnaise
- 2 tbsp lemon squeeze
- 2 tbsp imitation vanilla
- 3 cups plain flour
- 2 cups white sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 cups warm water
- 50g chopped walnuts (roasted)
- 125 g butter (softened at room temperature)
- 3/4 cup icing sugar
- 1/2 cup cocoa powder
- 1 tbsp coffee
- 1 tbsp imitation vanilla
- preheat oven to 175 C. line muffin pan with cupcake liners.
- melt chocolate in a double boiler or a microwave.
- Pour the melted chocolate into the bowl of a stand mixer. Add the mayonnaise, lemon squeeze and vanilla until blended.
- Combine the flour, sugar, baking powder, walnuts, and salt in a large, separate bowl. Gradually stir into the chocolate mixture and mix to combine. Slowly stir in the warm water.
- Pour batter into prepared cupcake liners. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- beat butter and sugar until fluffy.
- add all the other ingredients in, beat until well mixed.
- frost onto cooled cupcakes.
then, garnish with roasted walnuts! teeheee.
first, melt chocolate.
then mix with mayonnaise and vanilla. i didn't beat the mixture, i just mixed it with a spatula. i'm not sure if i should've beat it though... maybe that's why the cupcakes turned out a bit weird hahaha. and mix all the dry ingredients together too.
stir dry ingredients into chocolate mixture gradually, until well combined. then, add warm water into the mixture.
my batter turned out really watery after adding the warm water. again, i don't know if it was supposed to be like that. and i do think that, that was one of the reasons why the cupcakes were so moist and seemed unbaked. the batter was really watery.
and yes, not to forget. the walnuts.
really. an autumn palette :)
and i really do love how they looked a tad messy... with bits of buttercream smudged onto the edges of the cupcake liners. so very homemade-ish. haha. i love how imperfectly perfect they looked. they looked so warm, and homey. i love them :')
baker at heart,