Coffee Walnut Cupcake Recipe

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Directions

To make the Cupcakes

• Preheat your oven to 170C/160CFan and Line a 12 Hole Muffin Tray with Large Cupcake Cases/Muffin Cases
• Dissolve the 2tsps of Instant Coffee in one tablespoon of boiling water and leave to cool completely.
• Blend butter and light brown sugar with an electric beater till smooth
• Add Beaten Eggs and Flour and beat again for 20-30 seconds on a medium speed.
• Add in the dissolved and cooled coffee and beat again till combined.
• Add chopped walnuts in the flour,egg and coffee batter.
• Scoop the batter into cupcake cases.
• Bake in the oven for 18-20 minutes or until cooked through.
• Leave to cool on a wire rack.

To make the Butter-cream

• Dissolve the 2tsps of Instant Coffee in one tablespoon of boiling water and leave to cool completely.
• Beat the butter with an electric mixer for a couple of minutes to loosen it.
• Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.
• Add the dissolved coffee to the butter cream and keep on beating for 5 minutes until whipped, light and fluffy.

To decorate the Cupcakes

• Pipe the butter-cream onto the cupcakes, and sprinkle over some extra chopped walnuts and some sprinkles! Enjoy!

• Be really careful not to over bake the cakes, it might lose the light texture
• This cupcake will last in an airtight container for 3 days.

Also, Read Birthday Special Pink Velvet Cup Cakes Recipe

Meghna Nath