These Mary Berry Coffee and Walnut Cupcakes combine the rich flavor of coffee with the earthy crunch of walnuts for a delightful treat. Whether you’re a coffee lover or simply looking for something indulgent, these cupcakes hit the spot. Perfect for afternoon tea or as a sweet pick-me-up, these moist cupcakes are topped with a smooth coffee buttercream and a walnut garnish.
What are Mary Berry Coffee and Walnut Cupcakes?
Mary Berry’s coffee and walnut cupcakes are a flavorful combination of coffee-infused sponge and crunchy walnuts, topped with creamy coffee buttercream. The batter is simple to prepare and bakes into soft, moist cupcakes. They offer the perfect balance of bitterness from the coffee and sweetness from the buttercream, making them an irresistible treat.
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Why You Should Try This Recipe
- Classic flavor pairing: Coffee and walnuts are a timeless combination.
- Perfect for any occasion: Ideal for parties, afternoon tea, or simply as a treat.
- Easy to make: Simple ingredients and straightforward instructions.
- Moist texture: The sponge stays soft and moist thanks to the addition of coffee.
- Crowd-pleasing: These cupcakes are sure to be a hit with coffee and non-coffee lovers alike.
Ingredients Needed to Make Mary Berry Coffee and Walnut Cupcakes
- Self-raising flour: Gives the cupcakes a light and fluffy texture.
- Caster sugar: Adds sweetness without being too overpowering.
- Walnuts: Adds crunch and an earthy flavor.
- Vegetable oil: Ensures the cupcakes stay moist.
- Eggs: Helps bind the ingredients together and provide structure.
- Instant coffee granules: Dissolved in hot water for that rich coffee flavor.
- Baking powder: Helps the cupcakes rise.
- Butter: Used for the buttercream frosting.
- Icing sugar: Sweetens the frosting.
- Milk: Adds moisture to the batter and frosting.
Instructions to Make Mary Berry Coffee and Walnut Cupcakes
- Preheat your oven: Set your oven to 180°C (160°C fan). Line a 12-hole cupcake tin with paper cases.
- Prepare the coffee: Dissolve 2 teaspoons of instant coffee granules in 1 tablespoon of hot water. Set aside to cool.
- Mix the batter: In a large bowl, combine the flour, sugar, baking powder, and walnuts. In a separate bowl, whisk together the oil, eggs, milk, and the cooled coffee mixture.
- Combine the wet and dry ingredients: Slowly add the wet ingredients to the dry ingredients and stir until well combined.
- Spoon the batter into the cases: Divide the batter evenly between the cupcake cases, filling each one about two-thirds full.
- Bake: Place the tin in the preheated oven and bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- Make the coffee buttercream: Dissolve 2 teaspoons of instant coffee in 1 tablespoon of hot water and let it cool. Beat the butter until smooth, then gradually add the icing sugar and coffee mixture. Beat until light and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled, pipe or spread the coffee buttercream on top of each cupcake. Garnish with a walnut half.
What Goes Well With Mary Berry Coffee and Walnut Cupcakes
- Freshly brewed coffee: Pair with a cup of your favorite coffee for an extra caffeine kick.
- Whipped cream: A dollop of whipped cream adds a light, airy contrast to the rich flavors.
- Chocolate drizzle: Add a drizzle of melted dark chocolate for a decadent touch.
- Vanilla ice cream: Serve alongside a scoop of vanilla ice cream for a delightful dessert combo.
- Cinnamon: A light dusting of cinnamon adds warmth and spice.
- Caramel sauce: Drizzle some caramel sauce for an indulgent twist.
Expert Tips for Making the Best Mary Berry Coffee and Walnut Cupcakes
- Use strong coffee: The stronger the coffee, the more intense the flavor. Adjust the coffee strength to your liking.
- Don’t overmix: When combining the wet and dry ingredients, mix until just combined to avoid tough cupcakes.
- Toast the walnuts: Lightly toasting the walnuts before adding them to the batter enhances their flavor.
- Let the coffee cool: Ensure the coffee has cooled completely before adding it to the batter or buttercream.
- Chill the buttercream: If your buttercream is too soft, pop it in the fridge for 10 minutes before piping.
Easy Variations of Mary Berry Coffee and Walnut Cupcakes
- Add chocolate chips: For a mocha-inspired twist, add some dark chocolate chips to the batter.
- Cappuccino cupcakes: Top with a dusting of cocoa powder to resemble a cappuccino.
- Decaf version: Use decaffeinated coffee granules if you want to avoid caffeine.
- Swap the nuts: If you’re not a fan of walnuts, you can use pecans or leave out the nuts altogether.
- Vegan version: Substitute the eggs with flaxseed eggs and use a dairy-free butter and milk for the frosting.
Best Practices to Store Mary Berry Coffee and Walnut Cupcakes
- Store in an airtight container: Keep the cupcakes in an airtight container at room temperature for up to 3 days.
- Refrigerate if necessary: If the weather is warm, store the cupcakes in the fridge to prevent the buttercream from melting.
- Freeze for longer storage: You can freeze the unfrosted cupcakes for up to 3 months. Wrap them tightly in cling film and defrost before frosting.
Best Practices to Reheat Mary Berry Coffee and Walnut Cupcakes
- Microwave for a few seconds: For a quick reheat, microwave a cupcake for 10-15 seconds to refresh its texture.
- Warm in the oven: If you prefer, warm the cupcakes in an oven at 150°C for about 5-7 minutes to regain their softness.
How Can I Make Mary Berry Coffee and Walnut Cupcakes Healthier?
- Reduce sugar: You can cut down on the sugar in the batter and frosting for a lighter option.
- Use whole wheat flour: Swap half of the self-raising flour for whole wheat flour for added fiber.
- Dairy-free version: Use plant-based milk and dairy-free butter for the frosting.
- Lower fat option: Use a reduced-fat vegetable oil to decrease the overall fat content.
Nutrition Value (per serving):
- Calories: 320 kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 6g
- Sugar: 30g
Final Words
These Mary Berry Coffee and Walnut Cupcakes are a deliciously indulgent treat with a balance of coffee and walnut flavors. With their moist sponge and creamy coffee buttercream, they are sure to satisfy any coffee lover’s sweet tooth.
More By British Baking Recipes
- Mary Berry Apple Pie
- Mary Berry Chiffon Cake
- Mary Berry All In One Chocolate Cake
- Mary Berry Chocolate Ganache Cake
Mary Berry Coffee and Walnut Cupcakes
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s coffee and walnut cupcakes are a flavorful combination of coffee-infused sponge and crunchy walnuts, topped with creamy coffee buttercream. The batter is simple to prepare and bakes into soft, moist cupcakes. They offer the perfect balance of bitterness from the coffee and sweetness from the buttercream, making them an irresistible treat.
Ingredients
- Self-raising flour: Gives the cupcakes a light and fluffy texture.
- Caster sugar: Adds sweetness without being too overpowering.
- Walnuts: Adds crunch and an earthy flavor.
- Vegetable oil: Ensures the cupcakes stay moist.
- Eggs: Helps bind the ingredients together and provide structure.
- Instant coffee granules: Dissolved in hot water for that rich coffee flavor.
- Baking powder: Helps the cupcakes rise.
- Butter: Used for the buttercream frosting.
- Icing sugar: Sweetens the frosting.
- Milk: Adds moisture to the batter and frosting.
Instructions
- Preheat your oven: Set your oven to 180°C (160°C fan). Line a 12-hole cupcake tin with paper cases.
- Prepare the coffee: Dissolve 2 teaspoons of instant coffee granules in 1 tablespoon of hot water. Set aside to cool.
- Mix the batter: In a large bowl, combine the flour, sugar, baking powder, and walnuts. In a separate bowl, whisk together the oil, eggs, milk, and the cooled coffee mixture.
- Combine the wet and dry ingredients: Slowly add the wet ingredients to the dry ingredients and stir until well combined.
- Spoon the batter into the cases: Divide the batter evenly between the cupcake cases, filling each one about two-thirds full.
- Bake: Place the tin in the preheated oven and bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
- Cool the cupcakes: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- Make the coffee buttercream: Dissolve 2 teaspoons of instant coffee in 1 tablespoon of hot water and let it cool. Beat the butter until smooth, then gradually add the icing sugar and coffee mixture. Beat until light and fluffy.
- Frost the cupcakes: Once the cupcakes have cooled, pipe or spread the coffee buttercream on top of each cupcake. Garnish with a walnut half.
