Coffee Walnut Cupcakes

These delicious and indulgent treats are my best attempt at a grown up cupcake. With this recipe you could make either 12 cupcakes of an 8 inch cake. These would be perfect to give as a thoughtful home made gift or to hog entirely for yourself before you make that new years resolution to start eating better!

{For the cakes}
175g Unsalted Butter

175g Caster Sugar

3 Medium Eggs

75g Walnut Pieces, Chopped

175g Self Raising Flour

1/2 Tspn Baking Powder

1 TBspn Coffee Granules dissolved in 1TBspn Boiling Water

{Method}

Preheat your oven to 180C.

 It’s best to use your butter at room temperature, much easier to whisk. Speaking of, at this point of the recipe it’s completely acceptable to panic when you can only find whisk attachments but no actual electric whisk. Then cry tears of joy when you do eventually find it, then you can whisk your butter and sugar together until they’re fluffy.

Gradually add each egg to your mixing bowl making sure each is well combined.

 Next add the walnut pieces, flour and baking powder…Hmm not looking too appealing at this point, be patient. Carefully fold into the egg mixture using a metal spoon.

In a lined cupcake tray, scoop equal amounts of the batter into each case.

Bake for 20-25 minuets, carefully test with a knife, if the knife comes out clean take the cakes out to cool.

{For The Icing}

125g Unsalted Butter

300g Icing Sugar

3 TBspns Coffee Granules dissolved in 2 TBspns of Boiling Water

4 TBspns Single Cream

Walnut Pieces to decorate

{Method}

Over a medium heat melt the butter in a pan, the longer you heat the butter the nuttier the flavour of your icing will be.

Mix together all ingredients for the icing until it has a nice smooth consistency.

Cover the icing and leave to set in the fridge for at least 20 minuets. Maybe sneak a spoonful for yourself first. When the icing is thickened spread it on top of each cupcake and place some walnut on the top to finish.

The final and most important step is to enjoy!