Coffee & Walnut Cupcakes

Ingredients

• 1 tbsp Instant coffee
• 1 tbsp Boiling water
• 175 g Baking spread or butter (softened, unsalted)
• 175 g Golden caster sugar (or regular caster sugar)
• 3 Eggs (large)
• 1 tsp Coffee extract (optional)
• 175 g Self raising flour
• 65 g Walnuts (chopped)
• 1 1/2 tbsp Instant coffee
• 1 1/2 tbsp Boiling water
• 200 g Butter (unsalted, softened)
• 400 g Icing sugar
• 1/2 tsp Coffee extract (optional)
• 1 tbsp Milk
• 12 Walnuts (whole)
• 2 tbsp Chopped walnuts

Instructions

1. 1

   For the cupcakes, mix the instant coffee and boiling water together, set aside to cool fully

2. 2

   Pre-heat your oven to 140C Fan/Gas Mark 3, and line a cupcake tin with cupcake cases

3. 3

   For the cupcake sponge, mix together the baking spread and golden caster sugar, ideally using an electric hand mixer or in a stand mixer with the paddle attachment, for 5 minutes until smooth and fluffy

4. 4

   Add the eggs, the cooled coffee and water mixture, and coffee extract if using, and mix them in well

5. 5

   Gently whisk, or fold in, the self raising flour. Add the chopped walnuts and fold them in

6. 6

   Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely

7. 7

   For the buttercream, mix the instant coffee and boiling water together, set aside to cool fully

8. 8

   Mix the softened butter on it's own for a few minutes. Then add the icing sugar, the cooled coffee and water mixture, milk and, if using, the coffee extract. Mix until smooth. You can do this by hand, but an electric whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk

9. 9

   Spread or pipe the buttercream on top of the cupcakes

10. 10

    Decorate with the whole and chopped walnuts

11. 11

    Store in an airtight container in a cool place and eat within 3 days