Coffee & Walnut Cupcake Recipe
There’s been lots of baking going on at home this week, as it’s finally getting darker and that bit more chilly. I don’t know if this is particularly traditionally autumnal, but I do tend to drink more coffee at this time of year so it is for me at least! So, I thought I’d share this Coffee & Walnut Cupcake recipe with you, which is adapted from here.
- Cupcakes (Makes 12)
170g Unsalted Butter, Softened
170g Light Muscovado Sugar
170g Self Raising Flour
3 Large Free Range Eggs
2 tsps Instant Coffee
- Coffee Buttercream
175g Soft Unsalted Butter
400g Icing Sugar
2-3 tsps Instant Coffee
16 Half Walnuts
20g Chopped Walnuts
Preheat your over to 170°C
Place cupcake cases into your cupcake tin.
Mix the Coffee with 1 tbsp of boiling water, stirring until dissolved.
Leave to cool completely (I sometimes put mine in the freezer to hurry it up!)
Cream together the butter and sugar until smooth.
Beat the eggs and add to the mixture.
Sift and add the flour and mix until combined.
Add the cooled coffee.
Chop the walnuts and carefully add to the mixture, ensuring you don’t over-work the mixture.
Scoop your mixture evenly into the cupcake cases.
Bake for 18 minutes or until golden.
For the buttercream, prepare the coffee as you did previously.
Beat the butter and icing sugar until smooth (your buttercream may be a bit stiff at this point but the cooled coffee will loosen it up!)
Add the cooled coffee, tsp at a time until it’s loose enough and beat until it’s gone fluffy.
Pipe the buttercream onto your cooled cupcakes and sprinkle with the chopped walnuts
Finally, top each cupcake with half a walnut.