Name: Coffee cream & walnut cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 12 cakes
Cuisine: British
Ingredients: 100g butter well softened; 100g light muscovado sugar; 100g self-raising flour; 2 large eggs; 2 tsp instant coffee mixed with 100ml/3½fl oz boiling water, then cooled; 25g walnut half chopped, plus 12 more for the tops; 200ml tub mascarpone (you'll find this with the soft cheeses); 2 tbsp light muscovado sugar

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Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

Jane Hornby

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Makes 12 cakes

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.69 ratingsRate

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Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Freezable (Can be frozen un-iced)

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Ingredients

Nutrition

Units:

MetricUS

100g butter

well softened
100g light muscovado sugar
100g self-raising flour
2 large eggs
2 tsp instant coffee

mixed with 100ml/3½fl oz boiling water, then cooled
25g walnut half

chopped, plus 12 more for the tops

For the topping

200ml tub mascarpone

(you'll find this with the soft cheeses)
2 tbsp light muscovado sugar

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Nutrition: per cake

kcal247
fat18g
saturates10g
carbs18g
sugars12g
fibre0g
protein3g
salt0.29g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
step 2

Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
step 3

Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

RECIPE TIPS

QUICK BUTTERCREAM

Sift 175g icing sugar onto 100g very soft butter in a large bowl. Add 3 tsp coffee, as made above. Slowly stir together, then once most of the sugar has been worked in, start to beat. Keep going until creamy and smooth.

Recipe from Good Food magazine, February 2009

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A star rating of 4.3 out of 5.69 ratings

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