Coffee and Walnut Cupcakes

Coffee and walnuts are a tried and tested combo for cakes but once again using the basic cupcake recipe, these cakes are simple but special!

what you’ll need

cupcake

125g SR flour

125g caster sugar

125g butter

2 eggs

2 teaspoons instant coffee dissolved in 1/4 cup boiling water

coffee butter cream

200g softened butter

3 cups icing sugar mixture

3 tablespoons coffee liquor

1 1/2 cups finely chopped walnuts

Method

Beat together, butter, sugar, eggs and flour. Beat for 3 minutes on a high speed, add cooled coffee mixture and beat for a further minute.

Divide the mixture between 12 cupcake cases (mixture should roughly fill ³/₄ of the case).

Bake at 180oC for 15 to 20 minutes or until springy to the touch.

Let the cakes cool completely.

For the butter cream, beat butter until light and fluffy, then add icing sugar ¹/₄ cup at a time, beating well after each addition. Add  the coffee liquor and beat again until everything is well incorporated. 

Remove cupcake cases and spread a layer of cream around the sides of each cupcake. Roll in the chopped walnuts, pressing on as you go.

Pipe a generous swirl of the buttercream onto the top of each cake.