Cupcake of the Month ~ May 05/10

Pecan/Macadamia Coffee Crunch Cupcake ~ May Cupcake 

Welcome to our cupcake of the month. This month special is PECAN/MACADAMIA COFFEE CRUNCH CUPCAKE. Enjoy!

3 eggs
1 cup butter, softened
1 cup caster sugar
1/2 cup milk
1 1/2 cups self-raising flour, sifted
1 tablespoons instant coffee
1/4 cup pecans, chopped
1/4 cup macadamia, chopped
1 tablespoons golden syrup
1 cup packed light-brown sugar
1/3 cup unsalted butter
20ml water
1 teaspoon vanilla extract
50g pecans (optional ~ for decoration)
50g macadamias (optional ~ for decoration)


Directions
1. Preheat the oven to 160ºC.
2. Line a 12-cupcake pan, with cupcake papers.
3. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
4. Add milk and flour, and stir to combine.
5. Add remaining ingredients and mix with wooden spoon for 2 minutes, until light and creamy.
6. Divide the mixture evenly between the cake papers.
7. Bake for 18-20 mins until risen and firm to touch.
8. Allow to cool for a few mins and then transfer to a wire rack.
9. Allow to cool fully before icing.
10. Meanwhile, combine sugar,butter, water and vanilla in a saucepan.
11. Bring to a simmer over medium-low heat, stirring constantly.
12. Without stirring again, summer 1 minute.
13. Remove from heat, add pecans and macadamia, allow to cool slightly and decorate onto cakes.