The Coffee and walnut cupcakes Recipe Cupcakes are the cake of the moment, with some stores specializing in just them. These are made in muffin pans, which are fairly large, but make them in smaller pans if you wish.
Special equipment 12-hole muffin pan lined
with 12 paper muffin cases
1 tbsp instant coffee granules
1 tbsp boiling water
7 tbsp butter, softened
1 1⁄4 cups self-rising flour
3⁄4 cup superfine sugar
2 tbsp milk
2 large eggs
scant 1oz (25g) walnuts, chopped
For the coffee icing
2 tsp instant coffee granules
2 tsp boiling water
7 tbsp butter, at room temperature
13⁄4 cups confectioners' sugar
12 walnut halves, to decorate
1 Preheat the oven to 350˚F (180˚C). Put the coffee granules and water into a mixing bowl and stir until smooth. Add the butter, flour, sugar, milk, and eggs and mix with an electric whisk until smooth. Stir in the walnuts, then spoon into the muffin cases.
2 Bake in the center of the oven for 20–25 minutes or until risen and golden brown. Transfer to a wire rack until stone cold.
3 To make the icing, put the coffee granules and boiling water into a bowl and stir until smooth. Add the butter, sift in the confectioners' sugar, and stir until
smooth and free of streaks.
4 Spoon on to the cupcakes, then decorate each one with a walnut half.
PREPARE AHEAD AND FREEZE
The cupcakes can be made and iced up to 1 day ahead. Freeze without the icing for up to 1 month.
To make sure the butter is soft enough to work with, cut it into small cubes and put into a bowl of lukewarm water. After 10 minutes or so, squeeze one of the cubes—it should be lovely and soft. You can then drain them and use them.
|Coffee and walnut cupcakes Recipe|