Well hello! This is my first post in ages, I had a completely blog free September I hope to start posting more regularly again, and thought I would get back into it with some baking, so I made Coffee and Walnut Cupcakes. I have never baked cupcakes before but I’ve made plenty of cakes, and one of my favourites is my Mum’s Coffee and Walnut cake, so I thought I’d give cupcakes a go in that flavour!
For the cupcakes (makes 12)
- 25ml strong instant coffee
- 125g butter
- 125g caster sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 150g self raising flour
- 1 teaspoon baking powder
- 75g walnuts, finely chopped
For the frosting
- 80g butter
- 10ml strong instant coffee
- 200g icing sugar
- 12 walnut halves
- Pre-heat oven to 170 degrees celcius
- Make the instant coffee and leave to cool
- In a large mixing bowl, beat together the butter and sugar
- Beat the eggs with the vanilla and pour them gradually into the butter and sugar, mixing until everything is combined.
- Stir through the cooled coffee
- Sift the flour and baking powder into the bowl, and then fold in until combined. Then mix in the chopped walnuts.
- Spoon the mixture equally into cupcake cases and bake for around 20 minutes, or until a skewer comes out clean.
- Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting: beat the butter until light and fluffy. Slowly add the remaining coffee, and then gradually sift in the icing sugar until the frosting reaches your desired consistency.
- Spread or pipe it onto the surface of each cake and top with a half a walnut for decoration.
The coffee flavour is nice and subtle in both the sponge and the frosting but still definitely there. The cupcakes aren’t huge – just the right size I think! They were very easy to make and are great for these autumnal and rainy days.
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