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Coffee Cream And Walnut Cupcakes

Country.Chef's picture
Ingredients
  Butter 4 Ounce, well softened (100 Gram)
  Light muscovado sugar 4 Ounce (100 Gram, Plus 2 Tablespoon For Topping)
  Self raising flour 4 Ounce (100 Gram)
  Eggs 2 Large
  Instant coffee 2 Teaspoon, mixed with 100 ml/ 3 1/2 fl oz boiling water, then cooled
  Walnut halves 1 Ounce, chopped (25 Gram, Plus 12 More For The Tops)
  Mascarpone 200 Milliliter (Tub, You'Ll Find This With The Soft Cheeses)
Directions

GETTING READY
1) Set your oven to preheat at 180C/fan 160C/gas 4. Prepare a shelf in the middle of the oven.
2) Use a 12-hole bun tin to line with fairy cake cases.
3) In a large bowl, combine butter, sugar, flour and eggs with 4 teaspoons of coffee and a pinch of salt to beat until creamy. Fold in chopped walnuts.
4) Spoon the batter into the cases evenly. Place this inside oven.
5) In a large bowl, beat mascarpone with 3 teaspoons coffee and sugar. Set it aside.

MAKING
6) Bake this for 18-20 minutes until the cake turns light golden and springy.
7) Let it cool inside the oven for a few minutes.
8) Remove from oven and cool completely on a wire rack.

FINALIZING
9) Spread a dollop of coffee cream to top each cake.

SERVING
10) Place a walnut half on top of each cake before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Walnut
Interest: 
Everyday, Kids
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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