Monday, 15 August 2016

A reworked classic : Coffee and walnut cupcakes.

The classic cake gets a sweet cupcake makeover, for these deliciously more-ish coffee and walnut cupcakes. A scrumptious bake that makes for a sweet retro treat any time of the day.

Ingredients (makes 12 cupcakes)
  1 tbsp instant coffee granules
  115g butter
  140g self raising flour
  140g caster sugar
  3 tbsp milk
  2 eggs
  25g chopped walnuts

For the buttercream
  2 tsp instant coffee granules
  100g butter
  200g icing sugar

Pre heat the oven to 180c/160c fan/gas mark 4 and line a cupcake tray with cases.

Place the coffee granules in a large bowl and add 1 tbsp of hot water to dissolve, mix well.

Add the butter, self raising flour, sugar, eggs and walnuts to the bowl, then whisk to combine till smooth, add in the milk to loosen the mixture and whisk.

Spoon the mixture into the cupcake cases, filling each around 2/3 full, then bake for 20-25 minutes, till risen.

Place on a wire rack to cool, then prepare the buttercream.

Place the coffee granules in a bowl and again, dissolve with 2 tsp of hot water. Add the butter and half of the icing sugar, and whisk to combine. Sift in the remaining icing sugar and whisk to a smooth mixture, if needed add a tsp or two of milk to loosen the buttercream.

Spoon the buttercream into a piping bag, then pipe small blobs of the buttercream on top of each cupcake to finish.

Recipe adapted from Mary Berry at Good Food Channel.

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