No caterpillars were harmed in the making...
Coffee and Walnut Cupcakes
This week's Twitter Bake Along is everything cupcake. The Baking Nanna and Robert Allen have given us free rein on flavour and decoration and so we have gone for one of our favourite classic combinations, coffee and walnut.
This simple all-in-one recipes comes from baking royalty, Mary Berry. Two teaspoons of instant coffee, dissolved in a little hot water and left to cool, are beaten until smooth with 115g softened butter, 115g caster sugar, 115g self-raising flour, 1 teaspoon baking powder, 2 large eggs and 45g finely chopped walnuts. The mix is divided into 12 paper cupcake cases and baked, in a preheated oven (180C/160C fan/350F/Gas 4), for 15-20 minutes or until well risen and firm on top. Once baked they are left to cool on a wire rack.
The cakes are lovely just as they are, but if you are an icing fan then a simple coffee buttercream is what you need. One teaspoon of instant coffee, dissolved in a little hot water and left to cool, is beaten until smooth with 175g sifted icing sugar and 87g softened butter.
Brownie points are being awarded for old school butterfly cakes, so to achieve this the top is carefully sliced off the cupcake and cut in half. Once the buttercream has been piped on, the 'wings' are added along with some walnut pieces. We have also done a few simple buttercream swirls and some flat iced cakes, all with walnut decorations.
Served with your choice of hot beverage, these tasty treats will definitely pick you up during your 11:00 tea break.