For those who know me, knows that I don’t drink coffee, but I like anything coffee flavoured: ice cream, truffles, candies, etc. So when I received the November edition of the Good Food magazine, I marked this recipe to be tested. The recipe is from Mary Berry. Both the cupcakes and the frosting has coffee flavour, but it’s not too strong.
The only thing I changed in this recipe was the amount of frosting. I only made half of it and, in my opinion, it was more than enough to frost well the twelve cupcakes. Try it and then tell me!!!
Coffee and Walnut Cupcakes
- 1 tablespoon instant coffee granules
- 1 tablespoon boiling water
- 115g/4oz butter, softened
- 140g/5oz self-raising flour
- 140g/5oz caster sugar
- 2 tablespoon milk
- 2 large eggs
- 25g/1oz walnuts, chopped
For the coffee icing (half of the original recipe)
- 1 teaspoon instant coffee granules
- 1 teaspoon boiling water
- 50g butter, at room temperature
- 113g/4oz icing sugar
- 12 walnut halves to decorate
- Heat oven to 180C/160C fan/gas4 and line a 12-hole muffin tin with paper cases.
- Put the coffee granules and water into a mixing bowl and stir until smooth. Add the butter, flour, sugar, milk and eggs. Mix with an electric whisk until smooth. Stir in the walnuts, then spoon into the muffin cases.
- Bake in the centre of the oven for 20-25mins or until risen and golden brown. Transfer to a wire rack until stone cold.
- To make the icing, put the coffee granules and boiling water into a bowl and stir until smooth. Add the butter, sift in the icing sugar, and stir until smooth and free of streaks.
- Spoon on to the cupcakes, then decorate each one with a walnut half.
Note: The cupcakes can be made and iced up to one day ahead. Freeze without the icing for up to 1 month.
Yield: 12 cupcakes