Welcome to my first post!
This cake is from Mary Berry’s Baking Bible – a book that’s been instrumental in my baking journey so far. The original recipe is for a large tray bake, and this version is simply scaled down for cupcakes. I have to say I would definitely do them as cupcakes again, it really helped keep the sponge more moist which really worked for these flavours. I like a healthy amount of walnuts in these cakes, so am always more generous than the recipe states.
170g dairy free butter (I use Pure Sunflower butter)
170g light muscovado sugar
170g self raising flour
1.5 tsp baking powder
2 tbsp soya milk (hazelnut or almond milk would also work well here)
2tbsp coffee essence (or cheat as I did and use 2 tsp of instant coffee and 2 tbsp cold water)
80g chopped walnuts
60g dairy free butter
120g icing sugar
1 tbsp soya milk
2 tbsp coffee essence (see note above – cold water is essential here!)
Walnut halves and finely chopped walnuts to decorate
Line a 12 hole muffin tray with cases and preheat the oven to 180c.
Add all the cake ingredients apart from the walnuts into a large mixing bowl. Mix until all the ingredients are well incorporated and no flour lumps remain. Add the walnuts and give the batter a last mix.
Add a generous tablespoon of batter into each case, and keep adding until all the mixture is evenly spread across every case.
Bake the cupcakes for 20 – 25 minutes until a skewer comes out clean from the middle of cakes.
Remove from the oven and cool on a wire rack.
When the cupcakes are cold, make the icing. Combine the icing ingredients, except for the walnuts and whisk until light and fluffy.
Add a tsp of icing to each cake, and spread to evenly cover the cake.
Scatter the finely chopped walnuts over the cupcakes, and top each one with a walnut half.