Coffee and walnut cupcakes uk recipes - Afternoon tea

Author: Anna Williams  

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream These coffee and walnut cupcakes are the ideal sweet treat with a caffeine boost to help beat the mid-afternoon slump. The classic flavors of coffee and walnut in a sweet little cupcake!

Coffee cream & walnut cupcakes

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream
Provided by: Jane Hornby
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 12 items
Cuisine: British
Number of ingredients: 8

Ingredients:

• 100g butter , well softened
• 100g light muscovado sugar
• 100g self-raising flour
• 2 large eggs
• 2 tsp instant coffee , mixed with 100ml/3½fl oz boiling water, then cooled
• 25g walnut half , chopped, plus 12 more for the tops
• 200ml tub mascarpone (you'll find this with the soft cheeses)
• 2 tbsp light muscovado sugar

Nutrition:

• Calories: 247 calories
• Fat: 18 grams fat
• Saturated Fat: 10 grams saturated fat
• Carbohydrate: 18 grams carbohydrates
• Sugar: 12 grams sugar
• Protein: 3 grams protein
• Sodium: 0.29 milligram of sodium

How to cook:

1. Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
2. Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
3. Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

Notes: Coffee and walnut cupcakes, Coffee and walnut cupcakes · Refrigerated. 2 Eggs · Baking & spices. 1/2 tsp Bicarbonate of soda. 2 tbsp Cocoa powder · Oils & vinegars. 2 tbsp Walnut oil · Nuts &

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coffee and walnut cupcakes recipe

Coffee and Walnut Cupcakes

Coffee and walnut cupcakes are the dream! Light and fluffy coffee cupcakes with plenty of
Duration: 9:12

Classic Coffee & Walnut Cake Recipe

How we have gone this long without sharing this classic recipe for Coffee & Walnut cake we Duration: 23:16

Coffee and walnut cupcakes recipe

These coffee and walnut cupcakes are the ideal sweet treat with a caffeine boost to help beat the mid-afternoon slump. They're quick and easy to bake.
Provided by: Jessica Dady
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: Baking
Number of ingredients: 8

Ingredients:

• 25ml espresso strength instant coffee
• 125g unsalted butter
• 125g caster sugar
• 2 medium eggs
• 1tsp vanilla extract
• 150g self raising flour
• 1tsp baking powder
• 75g walnuts, finely chopped

Nutrition:

• Calories: 423 Kcal
• Sugar: 35.9 g
• Fat: 25.3 g
• Saturated Fat: 11 g
• Sodium: 0.15 g
• Protein: 4.4 g
• Carbohydrate: 44.5 g

How to cook:

1. Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
2. Make up the instant coffee according to packet instructions, and leave to cool.
3. In a large mixing bowl, beat together the butter and sugar until creamed and fluffy.
4. Beat the eggs with the vanilla and pour them bit by bit into the butter and sugar, mixing thoroughly until everything is combined.
5. Stir through the cooled coffee – the mixture will now be quite wet, but don’t panic!
6. Sift the flour and baking powder into the bowl, and then fold in to form a sturdy batter.
7. Spoon the mixture equally into cupcake cases and bake in the center of the oven for around 20 minutes, or until a skewer inserted into the center comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Make the frosting whilst the cakes are cooling.
9. Beat the butter with an electric whisk until light and fluffy. Slowly add the remaining coffee with the mixer on low, and then gradually sift in the icing sugar until the frosting reaches your desired consistency.
10. When the frosting is complete, spoon or pipe it onto the surface of each cake and top with a whole walnut for decoration.

Notes: Coffee Walnut Muffins Recipe, directions · Dissolve coffee in hot water and add milk or cream, beaten egg and oil. · Stir flour, baking powder, salt and sugar together and stir in the nuts.

Coffee and Walnut Cupcakes

The classic flavors of coffee and walnut in a sweet little cupcake!
Provided by: MoversBakers
Total time: 90 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: British,American
Number of ingredients: 14

Ingredients:

• 110 g (½ cup) unsalted butter, at room temperature
• 200 g (1 cup) brown sugar
• 215 g (1¼ cups + 1 tbsp) plain (all purpose) flour
• 1 tsp baking powder
• 0.5 tsp bicarbonate of soda (baking soda)
• 0.5 tsp salt
• 2 large eggs
• 125 g (½ cup) yogurt (I use Greek yogurt)
• 1 tbsp espresso coffee granules
• 90 g (¾ cup) walnuts, broken into chunks
• 150 g (1 cup) unsalted butter, at room temperature
• 320 g (2 cups + 3 tbsp) icing (powdered) sugar
• 1.5 tbsp espresso granules dissolved in 1 tbsp boiling water
• 0.5 tsp vanilla

Nutrition:

• Calories: 300 cal

How to cook:

1. For the cupcakes
2. Line your cupcake tin with cupcake cases and set it aside. Preheat your oven to 180C/350F while you make your cupcake batter.
3. In a large bowl or your stand mixer, beat your butter until softened. Now add in the sugar and beat together until completely combined and slightly paler. Sift your flour, baking powder, bicarbonate of soda and salt into the same bowl and beat it all together until your mixture resembles damp sand.
4. In your jug, tip in the yogurt, eggs and coffee. Mix well until smooth and totally combined.
5. Pour your wet ingredients into your flour mixture and mix on low to combine. Scrap the bowl down and mix again, then turn the speed up and beat on high for about 30 seconds to get some air into your batter. Finally, tip in your broken chunks of walnuts and fold into your cupcake batter.
6. Spoon or scoop your cupcake mixture evenly between your 12 cases, then bake in your preheated oven for 17-20 minutes until springy to touch and a skewer inserted into a cupcake comes out clean. Cool for a few minutes in the pan, then remove to a cooling rack and cool completely.
7. For the buttercream
8. To make your buttercream, first beat your butter for 4-5 minutes until really soft and spreadable and paler in colour. This is really important as it gives you a really light buttercream that is soft and fluffy. Don’t skip this step!
9. Add in half your icing sugar and mix in until completely combined. Tip in your coffee mixture and vanilla along with 2 tbsp milk and mix to combine in smoothly, scraping down your bowl as needed. Now add in the remaining sugar and slowly mix it in. Scrape your bowl down again, then beat, on high, for about 30 seconds for the final fluffing of your buttercream.
10. Using your spatula, mix and press your buttercream around your mixing bowl for about a minute or so. This smooths out your buttercream, pushing out air bubbles, so giving you a really silky buttercream to work with for your final step.
11. Transfer your buttercream to your piping bag fitted with your 2D piping nozzle. I find it easiest to place my piping bag into a glass to help me hold the bag open, so I can use both my hands to hold my mixing bowl and steady the piping bag as I fill it. Once you have filled your bag, twist the top of it to stop the buttercream from escaping out that way. Starting from the middle of each cupcake, pipe a swirl, keeping your pressure steady and your bag upright as you move it around the top of your cupcake. Top each buttercream rosette with a walnut half and a couple of coffee beans to decorate. Enjoy!

Notes: Coffee and Walnut Cupcakes, Ingredients · For the cupcakes · 110 g (½ cup) unsalted butter, at room temperature · 200 g (1 cup) brown sugar · 215 g (1¼ cups + 1 tbsp) plain (all purpose) flour. Cupcake tin: Cupcake cases

Coffee and Walnut Cupcakes

All the flavours of a coffee and walnut cake in cupcake form! These easy peasy Coffee and Walnut Cupcakes are quick and easy to make, super simple to decorate (even if you have no cake decoration skills!) and taste amazing.
Provided by: Eb Gargano
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 25 minutes
Yields: 24 servings
Cuisine: British
Number of ingredients: 10

Ingredients:

• 225 g butter ((or margarine, if you prefer), softened)
• 225 g caster sugar
• 4 large eggs (at room temperature)
• 225 g self raising flour
• 50 g walnuts (chopped finely (See Note 1))
• 2 tablespoons of strong black coffee ((See Note 2))
• 100 g butter ((or margarine, if you prefer), softened)
• 200 g icing sugar (sieved )
• 2 tablespoons strong black coffee ((See Note 2))
• 24 nice looking walnuts (roughly 30g (1oz), I just used the rest of a 100g packet (See Note 1))

Nutrition:

• Calories: 237 kcal
• Carbohydrate: 25 g
• Protein: 3 g
• Fat: 15 g
• Saturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 56 mg
• Sodium: 108 mg
• Fiber: 1 g
• Sugar: 18 g
• Unsaturated Fat: 6 g
• Serving Size: 1 serving

How to cook:

1. Cupcakes
2. Pick out 24 really nice walnuts from your packet and set aside for decorating the cupcakes later. Weigh out 50g (1¾oz) of the remaining walnuts and chop finely, or just break them into small pieces with your fingers.
3. Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Put 24 cupcake cases in the holes of a cupcake tin. (See Note 3.)
4. In a large bowl, beat together the butter and sugar thoroughly, until the mixture starts to look a little bit paler.
5. Add in one egg at a time and stir until each egg is completely mixed in before adding the next one.
6. Add in half the flour and stir gently until just combined. Add in the remaining flour and, again, stir gently until the flour is just combined.
7. Add in the finely chopped walnuts and the strong black coffee and stir just enough to ensure the walnuts are evenly distributed.
8. Divide the mixture between the cupcake cases. (I find 1 heaped tablespoon of mixture per cupcake case is about right.)
9. Put the cupcakes in your preheated oven for 13 minutes. After 13 minutes, get them out and check for doneness by pressing the tops. If they make a little crunchy sound, pop them in for two more minutes. If they don’t make a sound when you press the top, they are done. Remove from the oven and leave to cool in the cupcake tray.
10. Icing and Decoration
11. Don’t try and ice the cupcakes until they are completely cold! (They take about 1 hour to cool.)
12. Put the softened butter and sieved icing sugar in a bowl and beat together until smooth. Add in the coffee and beat again until evenly mixed in.
13. Using a regular table knife, smooth a little of the icing onto the top of each cupcake and top with a walnut.

Notes: Classic Coffee & Walnut Cake Recipe, How we have gone this long without sharing this classic recipe for Coffee & Walnut cake we Duration: 23:16