Black Walnut Cupcakes
Turn old-fashioned black walnut cake into cupcakes. The cupcakes are gently spiced with cardamom while walnut extract boosts the nuttiness. They're easy to tote so keep them in mind for summer picnics.
Ingredients
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Cupcakes:
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1-3/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon ground cardamom
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1/4 teaspoon salt
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3/4 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 eggs
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1/2 teaspoon walnut extract
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3/4 cup finely chopped black walnut pieces OR: regular walnuts
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Frosting:
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1/2 cup unsalted butter, softened
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3 cups confectioners' sugar
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1/4 teaspoon walnut extract
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2-1/2 tablespoons milk
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1/2 cup finely chopped black walnuts
Directions
1.
Cupcakes: 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 degrees 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.
4.
Frosting: 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
Calories 476, Total Fat 28 g, Saturated Fat 13 g, Cholesterol 88 mg, Sodium 112 mg, Carbohydrate 53 g, Fiber 1 g, Protein 6 g.
Percent Daily Values are based on a 2,000 calorie diet
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