Chippy Cakes

Coffee and Walnut Cupcakes

Thursday 22 November 2012

Coffee and walnut cake is an all-time classic. So why not make them into cupcakes? It is one of my top 10 favourites and is always a treat to bake and eat.

Ingredients:

For the cupcakes:

175g butter, softened
175g golden caster sugar
3 medium eggs
175g self-raising flour, sifted
2 tbsp chicory and coffee essence
100g chopped walnuts

For the icing:

125g butter, softened
250g icing sugar, sifted
2 tbsp chicory and coffee essence
12 walnut halves

Procedure:

Preheat oven to 180C/350F/Gas Mark 4. Line a 12-hole muffin tin with paper cases.
Beat the butter and sugar until light and fluffy. Add the eggs, flour, coffee essence, and a pinch of salt until creamy. Stir in the chopped walnuts.
Spoon into the cases until 2/3 full. Bake in the oven for 15-20 minutes until springy to touch. Cool for 5 minutes in the tin, then turn out into a wire rack to cool completely.
To make the icing, beat the butter until soft with an electric mixer. Then slowly sift in the icing sugar in batches. Add the coffee essence and beat until it reaches your desired consistency.
Pipe the cupcakes with the icing and top with a walnut half. Enjoy.

I always receive rave reviews every time I bake these goodies. And, they usually get finished within a couple of hours from coming out of the oven. Pretty satisfying! The buttercream is a treat for coffee-lovers and those with sweet tooth.

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