Coffee and Walnut Cupcakes

Coffee and Walnut Cupcakes

As we adjust to the Autumnal weather, it is time for some warm and comforting flavours. This Coffee and Walnut Cupcake recipe is the perfect treat to enjoy with friends, with work colleagues or for a charity bake. Coffee and Walnut is a classic flavour that will always go down well and here is my recipe with a twist. 

Coffee and Walnut cupcakes

Ingredients

 

For the cupcakes:

60g chopped walnuts

2 free range eggs

120g soft light brown sugar

120g margarine or softened butter

120g self-raising flour

1/2 (half) a teaspoon of baking powder

1tbs instant coffee granules dissolved in 1tbs boiling water

 

For the coffee drizzle:

2tbs instant coffee granules

1tbs soft light brown sugar

4tbs boiling water

 

For the icing:

125g salted butter, softened

150g icing sugar 

The rest of the coffee drizzle

Small pack of green ready-to-roll icing (or some white ready-to-roll icing coloured green)

Multicoloured jumbo sprinkles

Method:

1. Set the oven to 150 degrees Celsius (302 degrees Fahrenheit).

2. Line a 12-hole muffin tray with green cupcake cases.

3. Cream butter and sugar together until light and fluffy.

4. Crack the eggs into the bowl and stir -- don't worry if the mixture doesn't look smooth, the mixture will right itself during the next step. 

5. Stir the baking powder into the self-raising flour, then pour the flour into the butter and eggs mixture, mixing until smooth. 

6. Stir in the coffee mixture and finally add the chopped walnuts (reserving a handful of walnuts for decoration). 

7. Divide the mixture equally between the 12 muffin cases.

8. Bake in the centre of the preheated oven for 25 minutes, or until they spring back when pressed in the centre of each dome.

9. While the cupcakes are baking, prepare the coffee drizzle, by stirring coffee granules, sugar and boiling water together. Set the mixture aside,

10. Remove the cupcakes from the oven a place on a wire rack.

11. While they are still warm, prick the tops of the cupcakes with a fork and pour a dessertspoon of coffee drizzle over the surface of each one. (There will be some drizzle left over which you will use later.)

12. While the cupcakes cool down, get started on making some fun 'mugs' to decorate them with! 

13. Knead green ready-to-roll icing until pliable and roll out to a thickness of about 3mm. Dust your work surface with icing sugar to prevent the icing from sticking. 

14. Cut several small rectangles (to form the mugs) and roll tiny 'sausages' of green icing to make 'handles'. 

15. Attach the handles to the mugs with water and then brush the surface of each mug with cooled boiled water to attach jumbo sprinkles for a polka dot effect. 

17. Leave the mugs to dry on greaseproof paper. 

18. Cream butter and icing sugar together, pouring in the remainder of the coffee drizzle to make a beautiful coffee buttercream. 

19. Fit a piping bag with a large star tip nozzle (I used S4) and fill with coffee buttercream. 

20. Pipe swirls on every cupcake and sprinkle with the reserved chopped walnuts.

21. Remove the icing mugs from the greaseproof paper and place on top of each cupcake. 

22. Enjoy at a coffee morning with friends! If you would like to have cupcakes of different flavours,try this Lemon Curd recipe that I featured earlier in the month. 

Yours, 

Ms Taylor 

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