100gicing sugarsieved (this is really important – don’t ever consider not sieving!)
1tablespoonstrong black coffee
24nice looking walnutsroughly 30g, I just used the rest of a 100g packet
Pick out 24 really nice walnuts from your packet and set aside for decorating the cupcakes later. Weigh out 50g of the remaining walnuts and chop finely, or just break them into small pieces with your fingers.
Preheat your oven to 170C. Put 24 mini cupcake cases in the holes of a bun tin.
In a large bowl, mix together the butter and sugar thoroughly, until the mixture starts to look a little bit paler.
Add in one egg at a time and stir until each egg is completely mixed in before adding the next one.
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.
Add in the finely chopped walnuts and the strong black coffee and stir just enough to ensure the walnuts are evenly distributed.
Divide the mixture between the cupcake cases. (I find 1 tablespoon of mixture per cupcake case is about right.)
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 bun tray.
Icing and Decoration
Don’t try and ice the cupcakes until they are completely cold! (They take about 1 hour to cool.)
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 coloured.
Using a regular table knife, smooth a little of the icing onto the top of each cupcake and top with a walnut.
Coffee and Walnut Cupcakes https://www.easypeasyfoodie.com/coffee-and-walnut-cupcakes/