This recipe from California Walnuts combines sweet and nutty flavours to create great cupcakes that the whole family will love.
White Chocolate and California Walnut Cupcakes
Brilliant, simple, timeless. These white chocolate and walnut cupcakes are the ideal bake for National Cupcake Week (18th-24th September)!
Brought to you by California Walnuts
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For the cupcakes
- 25g California Walnuts
- 25g white chocolate
- 100g butter, room temperature
- 275g flour
- 3 tsp baking powder
- 3 eggs
- 400g sugar
- 1 pinch of salt
- 1 sachet vanilla sugar
- 200ml buttermilk
For the topping
- 3 tbsp lemon juice
- 12 California Walnut halves, for decorating
- 200g dark chocolate
- 150g whipping cream
- 15g coconut oil
- 12 cupcake cases
- icing bag
Preheat the oven to 175°C.
Finely chop the California walnuts and toast in a dry frying pan, until golden brown, stirring often to ensure they don’t catch. Remove from the pan and leave aside to cool. Next, melt the white chocolate and butter in a heatproof bowl over a pan of simmering water. Remove the bowl and leave aside to cool.
In a large bowl sift together the flour and baking powder and set aside. Next, separate the eggs and whisk the yolks, then fold in 150g of the sugar, the salt, vanilla sugar and buttermilk.
Once combined, stir in the white chocolate and butter mixture, and the toasted California walnuts. Finally, carefully fold in the flour mix.
Line a 12-hole muffin tray with cupcake cases and divide the cake mixture equally.
Bake in preheated the oven for 20-25 minutes or until risen and golden, then leave to rest for around 5 minutes. Remove them carefully from the tray and leave aside to cool.
In a large heatproof bowl, whisk the egg whites, remaining sugar and lemon juice with an electronic hand whisk over a saucepan of simmering water until the beaten egg whites are firm and glossy. Remove from the heat and whisk again for 5-10 minutes until the mixture is cool.
Pour the frosting mixture into a piping bag with a large open nozzle and pipe icing on top of each cupcake. Let the cupcakes chill for 30 minutes so the frosting can set.
Heat the whipping cream in a small saucepan along with the coconut oil until melted. Chop the dark chocolate, then add to the cream. Once this has melted leave aside to cool. Spread the chocolate cream mixture over the chilled cupcakes and place a California walnut half on each cupcake to serve.