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.