Coffee and Walnut Cupcakes

AuthorGeo FoodsCategory

Ingredients

 100 g walnuts
 140 g golden caster sugar
 3 tbsp milk
 2 tsp coffee granules
 100 g salted butter
 2 tbsp walnut oil
 2 eggs
 75 g flour
 75 g wholemeal flour
 ½ tsp bicarbonate of soda
 350 g unsalted butter
 400 g icing sugar
 2 tbsp cocoa powder
 2 tbsp coffee granules
 1 tsp vanilla extract

Preparation

1

Heat the oven to 180°C. Line a 12-hole muffin tin with muffin cases. Put the walnuts in a food processor with about half the sugar and whizz until very finely chopped. Mix the milk in the coffee and dissolve it. Tip the walnut-sugar mix, remaining sugar, milky coffee, soft butter, oil, eggs, flours and bicarb into a mixing bowl and beat with an electric whisk until smooth. Divide between the cases then bake for 18 minutes, or until golden and risen, and a skewer poked into the centre comes out clean. Lift the cakes onto a wire rack to cool completely. For the icing, put the butter in a mixing bowl and beat for about five minutes until very pale and creamy. Sift in the icing sugar and cocoa then add the coffee and vanilla and beat for another five minutes until very fluffy. Pipe swirls of icing on top of each cake, then leave to set for 20 minutes before serving.

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Ingredients

 100 g walnuts
 140 g golden caster sugar
 3 tbsp milk
 2 tsp coffee granules
 100 g salted butter
 2 tbsp walnut oil
 2 eggs
 75 g flour
 75 g wholemeal flour
 ½ tsp bicarbonate of soda
 350 g unsalted butter
 400 g icing sugar
 2 tbsp cocoa powder
 2 tbsp coffee granules
 1 tsp vanilla extract

Directions

1

Heat the oven to 180°C. Line a 12-hole muffin tin with muffin cases. Put the walnuts in a food processor with about half the sugar and whizz until very finely chopped. Mix the milk in the coffee and dissolve it. Tip the walnut-sugar mix, remaining sugar, milky coffee, soft butter, oil, eggs, flours and bicarb into a mixing bowl and beat with an electric whisk until smooth. Divide between the cases then bake for 18 minutes, or until golden and risen, and a skewer poked into the centre comes out clean. Lift the cakes onto a wire rack to cool completely. For the icing, put the butter in a mixing bowl and beat for about five minutes until very pale and creamy. Sift in the icing sugar and cocoa then add the coffee and vanilla and beat for another five minutes until very fluffy. Pipe swirls of icing on top of each cake, then leave to set for 20 minutes before serving.

Coffee and Walnut Cupcakes

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