Thursday 23 November 2017

Coffee and Walnut Cupcakes

This is another one of rthe wedding list. in general they came out OK, however I think more coffee in the cake mixture next time (probably double). I was going to caramelise the walnut halves, but in retrospect this seems overkill, as they are already sitting on a pool of caramel. I may (next time) put the coffee caramel in a piping bag, so I can be a little neater when I do the filling.

This uses a number of other components;
The coffee caramel from here, which is used to fill in the top. This can be made well ahead of time, and stored in the fridge, though I'd recommend getting it back to room temperature to use, as it can be quite firm.
The cream cheese frosting from here, which is used to decorate the top. This is particularly handy, as both cupcakes will be at teh wedding, so I can make a single batch of the frosting, and use it for both.

Coffee and Walnut Cupcakes - Recipe (makes 12)

Pre-heat oven to 160'C
Prepare a 12-hole deep bun tin with paper cases


  • 175g self-raising flour
  • 175g room temperature butter
  • 175g caster sugar
  • 4tsp instant coffee granules
  • 3tsp milk
  • 3 large eggs
  • 60g walnut pieces
  • 12 walnut halves (to decorate)
1) Place the butter and sugar in a stand mixer with the paddle attachment

2) Beat until smooth and pale

3) Beat in the eggs one at a time, adding a tablespoon of flour with each egg (this helps it all bind

4) Slake the coffee into the milk until dissolved and smooth

5) Add the coffee to the mixture

6) Add the flour adn mix until just combined

7) Add the walnut pieces and fold in

8) Place 50g of the mixture into each paper case (yeah, I weigh it in!)

9) Bake for 20 minutes. While it's baking, make the cream cheese frosting (link above). It should make more than you need.

10) Leave the cakes to cool fully before icing

11) Pipe a circle of the cream cheese frosting onto each cupcake, leaving a space in the middle

12) Take 12 teaspoons of the coffee caramel and heat in the microwave until just fluid. You don't want it hot, just runny.

13) Spoon 1 teaspoon of the caramel into hte gap on each cupcake neatly

14) Press a walnut half on top of each pool of caramel, and leave to set