Wattleseed Pecan-Crumble Espresso Cupcakes
I had recently come across some wattleseed at my not-so-local supermarket. This bushfood which is harvested as a seed from a plant member of the Acacia species, was originally used by Australian Aboriginines as a valuable, nutritious food source. They ate it raw, dried or incorporated it into their baking. Roasted and ground, wattleseed has a nutty flavour with coffee undertones.
As I don’t often come across native foods, unless it’s sold as a speciality item at markets, I wanted to make something with it. I decided on cupcakes and wanted to pair it somehow with pecans because I think the flavours match really well. In the end, I made a pecan crumble to sprinkle on top and for the surprise part, I would fill the cupcakes with an espresso frosting to enhance the coffee flavour.
I used a basic cupcake recipe from Nigella’s How to be a Domestic Goddess and added about 2 tablespoons of this native spice. Chopped up pecans mixed with some raw sugar on top then into the oven they went. Once cooled, I made an espresso then used it to mix some icing sugar into a paste. This went into a piping bag with a sharp nozzle and was piped in through the base of the cupcakes. This is not a particularly fluffy cupcake so it took some effort to get the icing in. If you look carefully at the photo, you will see that I didn’t end up with much of the frosting inside but this turned out quite well because it wasn’t overly sweet.
These babies were really good. An unusual flavour that reminds you of coffee but not quite as strong as coffee/espresso cupcakes. Can anyone enlighten me on why my cupcakes have a little hump in the centre though? I’ve never had this happen before.
Head over to Alanna’s for all the surprises in month’s Sugar High Friday round-up!
Wattleseed Pecan-Crumble Espresso Cupcakes
125g SR flour, 125g butter, 125g sugar, 2 large eggs, 1 tsp vanilla extract, 1 tsp baking powder, 2 tablespoons wattleseed, 2-3 tablespoons milk. Crumble: chopped pecans and a sprinkle of raw sugar. Frosting: Espresso and icing sugar
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Cream butter and sugar, then add eggs and vanilla extract
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Add dry ingredients and mix.
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Add milk to form a batter with a ’soft dropping’ consistency
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Spoon into muffin tin, sprinkle pecan/sugar mixture on top and bake at 200C for 20 minutes.
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Mix the espresso and icing sugar into smooth paste and pipe into middle of cupcakes through base
October 4th, 2006 at 10:27 am
Ellie said…
Those are very cute! As for the lump - I’m taking a guess here and saying that it was due to uneven heat distribution. The only reason I say that is because I use to have the same thing happen with my metal mini-muffin tray, but since switching to a silicone mould, have been completely lump-free
Fri Sep 22, 09:22:32 PM EST
Helene said…
Thank you for visiting my site and for teaching about wattleseed. I had no idea. That’s what I love about blogging: continuing education.
On to read some more of your entries, loving it!
Sat Sep 23, 09:04:29 AM EST
jenjen said…
Just wondering where you happened across some wattleseed. I’ve been looking for some but to no avail.
Sat Sep 23, 08:43:49 PM EST
cin said…
Ellie: I have a mini silicone mould but will have to get one for larger cupcakes/muffins. I normally bake with a cupcake liner made of aluminium/paper and wonder if this is why I haven’t had this happen before? Also, I have a fan-forced oven so doesn’t that distribute heat more evenly?
Helene: I only just learnt about wattleseed too, but yes I find that great about blogging too. Glad you are enjoying the reading!
Jen: Have now seen them both in supermarkets (Safeway & IGA) and also delis. I’m happy to sen some up to you - drop me an email if you don’t have any further luck.
Sun Sep 24, 06:56:20 AM EST
AK said…
Ha! I’ve got some wattleseed! Just haven’t known what to do with it …
Thanks, Cindy, for playing along with Surprise Inside, the entries are all very interesting, look the round-up later today!
Sun Sep 24, 11:28:22 PM EST
geneve said…
Thanks for the introduction to wattleseed. I love the name of those little guys and I’m so intrigued by their flavor. I have no idea if they are available anywhere around LA but will definitely be on the lookout!
Mon Sep 25, 07:26:33 AM EST
Julie said…
Reading food blogs is so informative. I’ve never heard of wattleseed but it sounds like a delicious addition to these cupcakes.
Mon Sep 25, 11:33:53 PM EST
Ellie said…
Hrm, the fan-forced thing should help with heat distribution…in which case, I have no clue why your cupcakes indulged in lumpy behaviour
Tue Sep 26, 06:20:03 AM EST
zorra said…
Never heard before about wattleseed. Very interesting.
My cupcakes and muffins always have humps. I thought it’s normal.
Tue Sep 26, 07:12:02 PM EST
evan said…
im a foodie myself too and its great to know likeminded ppl. take care!
hi i stumbled upon your blog. lovely food pics u have here
Tue Sep 26, 07:15:58 PM EST
Julia said…
oeeh, very interesting! I love it!
they look so delicious, very nice combination of flavours…
great SHF entry! =)
Wed Sep 27, 02:13:24 AM EST
Josie said…
These look and sound so good–I’m going to be searching for wattleseed, I can feel it!
Wed Sep 27, 06:38:46 AM EST
Brilynn said…
I love trying new flavours, although I’ve never had wattleseed.
Wed Sep 27, 08:06:47 AM EST
Fri Sep 29, 05:58:02 AM EST
Bonnie Loves Cats =^..^= said…
Hi,
Weekend Cat Blogging # 69 will be hosted by Sanjee at the House of the Mostly Black Cats Blog Site.
Please send your cat blog link to: http://catsnmom.blogspot.com/
Looking forward to seeing all of your cat photos and comments this weekend.
WE ARE ALSO HAPPY TO HAVE OTHER FOLKS WHO MIGHT WISH TO HOST A WEEKEND. PLEASE LET US KNOW.
Bonnie in Virginia - USA
danbonnie1@adelphia.net
Sat Sep 30, 10:24:59 AM EST
March 30th, 2007 at 1:00 pm
Hey,
stumbled across your blog looking for wattle seed recipes. Thanks I am cooking for a bush walk held here in our lovely town of Rushworth in northern victoria…hoping mine are as yummy as yours look.
March 31st, 2007 at 2:41 pm
Carol: Oh, I love the idea of bringing bushfood on a bushwalk! Let me know how they turned out, Carol.
May 16th, 2007 at 6:27 pm
hey Cin,
I just stumbled upon your blog recently, have been following it and enjoying your posts since.
I’ve been trying to get my hands on some wattle seed and have looked at all the grocery stores in the city to no avail.
Do you happen to remember which IGA and Safeways you’ve seen them selling at? Thanks in advance! =)
May 17th, 2007 at 12:36 pm
Hi Cin,
well I lucked out too on the availability of wattleseed no luck at all, we did have a great bush walk though made some roo burgers, warrigul spinach mini quiches, and a few things with bush spices so had to compromise quite a bit but a friend and I are going to gow some bush tucker so at least we can have tastings of at next years Bird Festival in Rushworth. Looove your site my mouth begins watering before it even comes up on screen. hehe…. Ciao for now and Thanks.
Carol.
May 17th, 2007 at 12:53 pm
coffeesnob: Hmm, I’ve bought it at King & Godfree on Lygon St but not sure if they normally stock it. Also, Leo’s in Kew probably have it. I’m pretty sure I’ve also seen it at Safeway in QV. If you still don’t have any luck, email me -cindy@liveinaustralia.com - and I may have a spare bottle (no guarantees though!)
carol: Pity! But the walk sounds great and so does the food that you had. As with coffesnob above, email me and I will see if I have any spare wattleseed at home. I wouldn’t be game to grow anything myself, my thunmbs don’t even have the lightest shade of green tint!
December 13th, 2007 at 7:03 pm
Hey!…I found your site via Yahoo! when i was searching for nigella pics, and this post regarding Wattleseed Pecan-Crumble Espresso Cupcakes really sounds very interesting to me.. Thanks.
June 22nd, 2008 at 8:01 am
Well, that was helpful. Thanks.