Crispy and Moist Bread Crust Nut Cupcakes
Nut Cupcakes Made with Leftover Bread Crusts
These bread crust nut cupcakes are incredibly delicious, offering a crispy exterior, a moist interior, and delightful crunchy nuts. They are a perfect way to use up leftover bread.
Batter Ingredients
- Korean Walnuts, appropriate amount
- Whole Almonds, appropriate amount
- Raisins, appropriate amount
- Bread slices, 3-4
- Cooking oil, a little (for greasing muffin tins)
- Eggs, 2
- Powdered sugar, 50g
- Lemon juice, 1 Tbsp
- Cake flour, 70g
- Baking powder, 1 tsp
- Melted butter, 50g
- Cocoa powder, for dusting (optional)
- Powdered sugar, for dusting (optional)
Cooking Instructions
Step 1
In a clean bowl, crack in the 2 eggs and whisk them until well beaten. Add 50g of powdered sugar to the beaten eggs and mix until smooth, ensuring no lumps. Finally, stir in 1 Tbsp of lemon juice for a touch of freshness, and mix thoroughly to prepare the batter base.
Step 2
In another bowl, sift 70g of cake flour and 1 tsp of baking powder together. Lightly whisk to aerate the dry ingredients. Add 50g of melted butter to the mixture and stir until all ingredients are smoothly incorporated, forming a cohesive batter.
Step 3
Prepare your nuts and raisins: chop the Korean walnuts and whole almonds into roughly coarse pieces. (Tip: Using homegrown, well-dried walnuts will add an extra layer of nutty flavor.) Add the chopped nuts and raisins to the batter. Mix well until they are evenly distributed throughout the batter, ensuring no clumps.
Step 4
Trim the crusts off the 3-4 slices of bread. Cut each slice in half, then cut those halves lengthwise into strips suitable for lining the muffin cups. Grease your muffin tin thoroughly with cooking oil. Carefully place the bread strips upright along the sides of each muffin cup, forming a crust. Fill the center of each bread-lined cup with the prepared batter. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until a skewer inserted into the center comes out clean and the tops are golden brown.
Step 5
Once baked, remove the cupcakes from the oven and let them cool slightly. Dust the tops with cocoa powder and powdered sugar through a sieve for a decorative finish. Alternatively, you can top them with a generous dollop of fresh whipped cream for an even more decadent treat! If you have leftover bread at home, don’t let it go to waste. Transform it into these wonderful cupcakes – a delightful dessert perfect for the whole family to enjoy.
