dearJulius.com

Black Walnut Cupcakes


By Family Circle


Yield: 12 cupcakes
Prep: 20 mins
Bake: 25 mins at 350°F

[post_ads]Ingredients

Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon walnut extract
  • 3/4 cup finely chopped black walnut pieces OR: regular walnuts

Frosting:

  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1/4 teaspoon walnut extract
  • 2 1/2 tablespoons milk
  • 1/2 cup finely chopped black walnuts
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Directions

Cupcakes:

  1. Heat oven to 350 degrees F. Line 12 cups in standard-size muffin pan with cupcake liners. Whisk together flour, baking powder, cardamom and salt in a bowl.
  2. Beat butter and sugar in large bowl until light colored and smooth, 2 minutes. Add eggs, one at a time, along with extract, beating well after each egg, On low speed, add flour mixture. Stir in nuts. Divide batter among liners, a rounded 1/4 cup each.
  3. Bake in 350 degree F oven 25 minutes or until toothpick inserted into centers comes out clean. Let cupcakes cool in pan on wire rack for 5 minutes. Remove cupcakes from pan to wire rack; let cool completely.

Frosting:

  1. Beat together butter, sugar, walnut extract and milk in medium-size bowl until smooth. Spread 2 tablespoons over each cupcake. Decorate tops with chopped walnuts. Cupcakes can be refrigerated for up to 1 week.

Nutrition Information for Black Walnut Cupcakes 
 
PER SERVING: 476 cal., 28 g total fat (13 g sat. fat), 88 mg chol., 112 mg sodium, 53 g carb. (1 g fiber), 6 g pro. 
 

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A Part of Julius LLC
Made with in NYC by Julius Choudhury
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Cake Magazine: Black Walnut Cupcakes
Black Walnut Cupcakes
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