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Coffee and Walnut
Cupcakes
Definitely one for adults, coffee and
nuts add depth to these cupcakes.
Special equipment
2 x 12-hole cupcake pans
piping bag and star nozzle (optional)
Ingredients
11 ⁄ 3 cups all-purpose flour, plus more for dusting
2 tsp baking powder
1 cup sugar
½ tsp salt
7 tbsp unsalted butter, softened
3 large eggs, at room temperature
(^2) ⁄ 3 cup milk
1 tbsp instant coffee and 1 tbsp boiling water,
combined and cooled, or 1 cooled espresso
1 cup halved walnuts, plus extra
For the frosting
7 tbsp unsalted butter, softened
1 cup confectioner’s sugar
1 tsp pure vanilla extract
Method
1 Preheat the oven to 350°F (180°C). Sift the
flour and baking powder into a bowl. Add
the sugar, salt, and butter. Mix until it
resembles fine bread crumbs. In a bowl,
whisk the eggs and milk until well blended.
2 Pour in the egg mixture, add half the
coffee, and mix until smooth. Coarsely chop
the walnuts and toss them in a bowl with
a little flour, then fold them into the batter.
Place the cupcake liners in the trays. Spoon
the mixture into the liners, filling each one
only half full. Bake for 20–25 minutes until
springy, then cool completely on a wire rack.
3 To make the frosting, beat the butter,
confectioner’s sugar, vanilla extract, and
remaining coffee until smooth. Frost by hand,
with the back of a spoon, or with the piping
bag. Top each cake with a walnut half.
STORE These cupcakes keep in an airtight
container for 3 days.
MAKES
24
20
MINS
20–25
MINS
4 WEEKS,
UN-ICED