Oven Baked Coffee and Walnut Cupcakes
- Yield : 10 cupcakes
- Servings : 10
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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Oven baked coffee and walnut cupcakes. Very popular cupcakes baked in halogen ( turbo oven).
- 2 tablespoons instant coffee
- 1 oz (30 ml) boiling water
- 6 oz (180 g) butter
- 6 oz (180 g) white sugar
- 3 eggs,beaten
- 1¹⁄³ oz (40 g) walnuts,chopped
- 6 oz (180 g) self-raising flour
- For Coffee Icing:
- 2¹⁄³ oz (75 g) butter
- 6 oz (180 g) icing sugar
- 1 teaspoon coffee essence
- drizzle of water
- walnuts to decorate
Preheat turbo oven to 400°F (199°C)
In a mixing bowl,combine instant coffee and boiling water. Mix well and set aside.
In another mixing bowl,combine the butter and sugar. Cream until pale and fluffy.
Add beaten eggs a little at a time and continue to beat well. Add the coffee mixture and chopped walnuts and stir well. Sift self-raising flour and fold into the mixture gently until thoroughly combined. Place in muffin cases and stand on a tray.
Place on the low grilling rack and bake for 15-18 minutes. The cakes should be firm and spring back when touched. Place oven baked coffee and walnut cupcakes on a cooling rack to cool.
Meanwhile,prepare the butter icing. Beat the butter until soft. Gradually add the icing sugar and coffee essence.
Add a few drops of water at a time until you reach the desired consistency-it should be glossy,thick and lump free. Place the icing in an icing bag and,starting from the center,evenly coat the top of each cupcake. Decorate oven baked coffee and walnut cupcakes with a few walnuts.