If you find your cupcakes won't seem to set in the middle, it might be that you added too much liquid or too little of the flour or butter. Make sure you follow the quantities closely. Why did my cupcakes taste bitter? Pop them out and place them on a plate or a board and get your confectioner’s sugar ready! We add ours to a small metal strainer but you can use a sifter, too if you like! If you would like to convert them to be vegan-friendly, you will need to use dairy-free margarine, dairy-free milk, and one of the following egg alternatives: Alternatively, you could use your favourite nut in its place. Almonds, pistachios or macadamia nuts would all work well. They will, of course, bring their own unique flavours. Can I add extra walnuts to this recipe?

When you think your cupcake are ready, take a skewer and push it into the centre of a cupcake, right down to the bottom. If it comes out clean, your cakes should be safely cooked through and ready to remove from the oven. Alternatively, it may be that you opened the oven door while baking. This can cause the cake to collapse. I have made this recipe every year for Christmas since it was first published. These are really delicious and my whole family just love them. They are also easy to make and freeze well. We received this recipe from a neighbor of my Grandmother, Mrs. Traski. Our family actually calls these, Mrs. Traski’s Pecan Delights. They are definitely a family favorite.

Metal Insert Lock Nuts

Not all muffin trays and muffin cases are created equal and some have a slightly smaller or larger capacity than others.

Still gritty? You might want to try letting your buttercream rest overnight, as this will give the sugar time to naturally dissolve. Why was my chocolate frosting too loose or runny? It won't be possible to make buttercream in your food processor unless you have a whisk or beater attachment. Why did my chocolate walnut cupcakes turn out dry?

How Long Do These Cookies Last?

Natural cocoa powder is made by roasting cocoa beans and gives a paler cocoa powder, whereas for "dutch-process" cocoa powder, the beans are first treated with a potassium solution to neutralize their acidity, which results in a darker cocoa. Raspberry Cookie Dough - White choc cookie dough, fresh raspberries, white choc sauce, Raspberries, and cream ice cream.

Stored correctly, your cupcakes should keep for at least 3 days. Can I leave chocolate walnut cupcakes out on the counter? Look for Quality: A high-quality nut cup will be made from durable materials that can withstand impact. Look for a cup that is made from hard plastic or carbon fiber and has a soft cushioned lining for added comfort. If it's still very loose, you can try adding a little extra icing sugar, but bear in mind that this newly added icing sugar won't have been beaten as much, so could make your buttercream seem a little grainy. How might I add or change the flavours in my chocolate walnut cupcakes?Minty Cookie Dough - Milk choc cookie dough, aero crumbles, milk choc sauce, mint choc chip ice cream. You could indeed spoon all of your chocolate walnut cake batter into a greased and lined tray, loaf or tin and bake it as a single cake. Fudge Cookie Dough - Milk choc cookie dough, fudge, milk choc sauce, toffee syrup, toffee fudge ice cream If your cupcakes are wet or stodgy in the middle, this is likely to be because they are undercooked. I made these with pecans for a baby shower and they're soooo delicious. My only mistake was to smush the shells down to be level with the filling, don't know what I was thinking, but a lot of them exploded over the edges. A little time-consuming but worth it.