At Home with Change Please x BKRY
BKRY, a Reading-based bakery and Change Please have joined forces to create the most delicious recipes you have ever tried. Mixing Jo’s (founder of BKRY) baking expertise and the delicious coffee from Change Please we present to you the ‘at home series.’ Designed to help you enjoy the small things during these unprecedented times. Baking creates an escape from the strange reality we are all living in and we hope that this new series can bring some joy as well as some delicious creations!
Drinking coffee is brilliant, but how about baking with coffee? The ‘at home series’ has been created to demonstrate how you can bake delicious coffee treats from your home, all you need is some Change Please coffee, recipes from BKRY and you are good to go!
Next up in the ‘at home series’ we present to you coffee and walnut cupcakes – yum! A beautifully fluffy sponge paired with a delicious swiss meringue buttercream and topped off with a walnut praline, you are in for a treat! This recipe is designed to make 12 cupcakes, plenty to share with those that you live with or just to keep to yourself!
To make these delicious cupcakes we have used our ‘Ethiopia Single Origin’, an elegant Coffee with subtle floral notes, gentle citrus acidity and a crisp finish. Available to purchase here: https://changeplease.org/collections
Coffee and Walnut Cupcakes
Makes 12 cupcakes
185g Unsalted butter
185g Caster sugar
185g Self-raising flour
3 Free range large eggs
3-4 Tbsp Strong coffee
70g walnuts (chopped)
Swiss Meringue Buttercream
150g Egg White
300g Granulated Sugar
375g Unsalted Butter
2-3 Tbsp Very Strong Coffee
100g Caster Sugar
Splash of water
- To make the cupcakes. Preheat oven to 170°C / Gas Mark 5. Line tray with 12 deep fill cupcake cases. Cream the butter and sugar together until light and fluffy (the longer the better). In stages, add beaten egg and sifted flour gradually to combine. Then without over mixing, add in the strong coffee and chopped walnuts. Use an ice-cream scoop to add a levelled amount into each cupcake case. Bake for 15 minutes until cakes are rounded, firm to touch and not wet when prodded with a skewer. Leave to cool on a wire rack.
- To make the praline, place walnuts on a clean baking tray. Meanwhile, make a caramel by boiling sugar and water to a light caramel colour (avoiding stirring). Pour caramel over the walnuts and leave to cool. Blitz the praline into a crumb using a food processor.
- To make the swiss-meringue buttercream, heat egg whites and sugar over a pan of boiling water, ensuring it doesn’t touch the water. Keep whisking gently until the sugar has melted and you can feel no grains of sugar between your fingers. Take off the heat and put on stand mixer with the balloon whisk attachment. Whisk the meringue on high speed until it is cool (this may take up to 15 minutes). Add cubes of the cool softened butter until all combined. If it looks like it has split, do not panic- keep beating on a medium speed and it will come together. For flavouring pour in 2-3 tbsps of strong coffee until it has the desired coffee taste.
- Lastly use a piping bag to pipe buttercream and top with walnut praline.