Posted in Kafevend Blog
I had the pleasure of enjoying a coffee and walnut cupcake recently, and would definitely recommend them. That evening, I figured finding a recipe to make more would be a good move. Here's the one I used, with a few variations:
-100g light muscavado sugar
-100g self raising flour
-1tbsp instant coffee, dissolved in 50ml of boiling water- leave to cool
25g chopped walnuts
For the topping:
-200ml tub mascarpone
-2 tbsp light muscavado sugar
(If you are using a 250ml tub of mascarpone, add 2 ½ tbsp of sugar)
-Whole walnuts to decorate
-Preheat the oven to 180ºC/gas mark 4.
-Put 12 paper cases into a bun tin.
-Cream the butter and then mix in the sugar, flour and eggs.
-Add 20ml of the coffee and mix again.
-Stir in the chopped walnuts.
-Divide the mixture between the paper cases and bake for 15-20 minutes until golden brown and springy to the touch.
-Leave to cool on a wire rack.
-In the mean time, make the topping by mixing together the mascarpone, sugar and 15ml of the coffee.
-Once they have cooled, spread the icing onto each cake and top with a walnut.
-Leave the icing in the fridge if you are not going to be eating the cakes at once and ice as needed.
Recipe: Coffee cream and walnut cupcakes by Jane Hornby on the BBC Good Food website (with changes made by me after experimenting a little).