Coffee And Walnut Cupcakes Recipes

COFFEE AND WALNUT CUPCAKES

Steps:

• Pick out 24 really nice walnuts from your packet and set aside for decorating the cupcakes later. Weigh out 50g (1¾oz) of the remaining walnuts and chop finely, or just break them into small pieces with your fingers.
• Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Put 24 cupcake cases in the holes of a cupcake tin. (See Note 3.)
• In a large bowl, beat together the butter and sugar thoroughly, until the mixture starts to look a little bit paler.
• Add in one egg at a time and stir until each egg is completely mixed in before adding the next one.
• Add in half the flour and stir gently until just combined. Add in the remaining flour and, again, stir gently until the flour is just combined.
• Add in the finely chopped walnuts and the strong black coffee and stir just enough to ensure the walnuts are evenly distributed.
• Divide the mixture between the cupcake cases. (I find 1 heaped tablespoon of mixture per cupcake case is about right.)
• Put the cupcakes in your preheated oven for 13 minutes. After 13 minutes, get them out and check for doneness by pressing the tops. If they make a little crunchy sound, pop them in for two more minutes. If they don't make a sound when you press the top, they are done. Remove from the oven and leave to cool in the cupcake tray.
• Don't try and ice the cupcakes until they are completely cold! (They take about 1 hour to cool.)
• Put the softened butter and sieved icing sugar in a bowl and beat together until smooth. Add in the coffee and beat again until evenly mixed in.
• Using a regular table knife, smooth a little of the icing onto the top of each cupcake and top with a walnut.

COFFEE CREAM & WALNUT CUPCAKES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
• Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
• Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

COFFEE AND WALNUT CUPCAKES

Steps:

• Preheat oven to 190°C/375°F (gas 5).
• Line a 12-hole muffin tin with paper cases.
• To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
• Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
• Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
• To make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. Spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. Dust with a little confectioner's sugar before serving.