Coffee and Walnut Cupcakes
If you prefer you can bake this recipe in a loaf tin 900g (2lb) - enjoy a slice with a nice hot cup of coffee!
Coffee and Walnuts were meant to be together! Try these cupcakes with their creamy sweet latte style icing and the soft coffee sponge.
Plain flour
Egg
Vanilla extract
Buttery baking spread*
Baking powder
Nescafe Azera mixed with 1tbsp hot water
Frosting:
Icing sugar
Buttery baking spread*
few drops vanilla extract
Nescafe Azera
Walnut halves
*recipe based on 70% fat baking spread
You will also need:
Step 1 of 4
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Put the cupcake ingredients in a bowl and beat (use an electric hand mixer if you have one!) until light and creamy.
Step 3 of 4
Put the cupcake cases into the tin and spoon in the mixture. Bake for about 15-18 minutes until springy. Cool slightly then lift out onto a cooling rack.
For perfectly even cupcakes use an ice cream scoop to put the mixture into the cases.
Step 4 of 4
When cool, make the icing: Put the icing sugar, buttery baking spread and vanilla into a large bowl. Mix the condensed milk and coffee together and add to the ingredients in the bowl. Whisk with an electric hand mixer, slowly at first, to make a thick icing. Spread or pipe onto the cakes, topping with a walnut half to finish.
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Coffee and Walnut Cupcakes
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Prep: 20 mins
Cook: 15 mins
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Super Easy
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SERVES: 12
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Ingredients
Plain flour
125gEgg
1Vanilla extract
½ tspButtery baking spread*
85gBaking powder
1½ tspNescafe Azera mixed with 1tbsp hot water
2tspFrosting:
Icing sugar
200gButtery baking spread*
55gfew drops vanilla extract
1-2 tbspNescafe Azera
1½ tspWalnut halves
12*recipe based on 70% fat baking spread
You will also need:
12 hole cupcake tin and cupcake cases -
Method
Step 1 of 4
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
Put the cupcake ingredients in a bowl and beat (use an electric hand mixer if you have one!) until light and creamy.
Step 3 of 4
Put the cupcake cases into the tin and spoon in the mixture. Bake for about 15-18 minutes until springy. Cool slightly then lift out onto a cooling rack.
For perfectly even cupcakes use an ice cream scoop to put the mixture into the cases.
Step 4 of 4
When cool, make the icing: Put the icing sugar, buttery baking spread and vanilla into a large bowl. Mix the condensed milk and coffee together and add to the ingredients in the bowl. Whisk with an electric hand mixer, slowly at first, to make a thick icing. Spread or pipe onto the cakes, topping with a walnut half to finish.