Coffee & Walnut Cupcakes

Welcome to my first post!

Coffee & Walnut Cupcakes

Coffee & Walnut Cupcakes

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.

Recipe:

Cakes:

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

Icing:

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

Method:

  1. Line a 12 hole muffin tray with cases and preheat the oven to 180c.
  2. 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.
  3. Add a generous tablespoon of batter into each case, and keep adding until all the mixture is evenly spread across every case.
  4. Bake the cupcakes for 20 – 25 minutes until a skewer comes out clean from the middle of cakes.
  5. Remove from the oven and cool on a wire rack.
  6. When the cupcakes are cold, make the icing. Combine the icing ingredients, except for the walnuts and whisk until light and fluffy.
  7. Add a tsp of icing to each cake, and spread to evenly cover the cake.
  8. Scatter the finely chopped walnuts over the cupcakes, and top each one with a walnut half.
  9. Eat!

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1 Comment

Filed under cakes

One response to “Coffee & Walnut Cupcakes

  1. Pingback: 1 Year Birthday! | The Dairy Free Baker

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