Coffee Cream and Walnut Cupcakes Recipe
Ingredients
| 100 g/4 oz butter, well softened | ||
| 100 g/4 oz light muscovado sugar | ||
| 100 g/4 oz self-raising flour | ||
| Eggs | 2 Large | |
| 2 tsp instant coffee, mixed with 100 ml/ 3 1/2 fl oz boiling water, then cooled | ||
| 25 g/1 oz walnut halves, chopped, plus 12 more for the tops | ||
| Mascarpone | 200 Milliliter (FOR THE TOPPING) | |
| 2 tbsp light muscovado sugar | ||
Directions
GETTING READY
1) Set your oven to preheat at 180C/fan 160C/gas 4. Prepare a shelf in the middle of the oven.
2) Use a 12-hole bun tin to line with fairy cake cases.
3) In a large bowl, combine butter, sugar, flour and eggs with 4 teaspoons of coffee and a pinch of salt to beat until creamy. Fold in chopped walnuts.
4) Spoon the batter into the cases evenly. Place this inside oven.
5) In a large bowl, beat mascarpone with 3 teaspoons coffee and sugar. Set it aside.
MAKING
6) Bake this for 18-20 minutes until the cake turns light golden and springy.
7) Let it cool inside the oven for a few minutes.
8) Remove from oven and cool completely on a wire rack.
FINALIZING
9) Spread a dollop of coffee cream to top each cake.
SERVING
10) Place a walnut half on top of each cake before serving.
1) Set your oven to preheat at 180C/fan 160C/gas 4. Prepare a shelf in the middle of the oven.
2) Use a 12-hole bun tin to line with fairy cake cases.
3) In a large bowl, combine butter, sugar, flour and eggs with 4 teaspoons of coffee and a pinch of salt to beat until creamy. Fold in chopped walnuts.
4) Spoon the batter into the cases evenly. Place this inside oven.
5) In a large bowl, beat mascarpone with 3 teaspoons coffee and sugar. Set it aside.
MAKING
6) Bake this for 18-20 minutes until the cake turns light golden and springy.
7) Let it cool inside the oven for a few minutes.
8) Remove from oven and cool completely on a wire rack.
FINALIZING
9) Spread a dollop of coffee cream to top each cake.
SERVING
10) Place a walnut half on top of each cake before serving.
Chef
