Coffee cream & walnut cupcakes

Name: Coffee cream & walnut cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 100 grams butter, well softened; 100 grams light muscovado sugar; 100 grams self-raising flour; 2 larges eggs; 2 teaspoons instant coffee, mixed with 100ml/3½fl oz boiling water, then cooled; 25 grams walnut half, chopped, plus 12 more for the tops; 200 milliliters mascarpone (youll find this with the soft cheeses); 2 Tbsps light muscovado sugar

Coffee cream & walnut cupcakes takes approximately 30 minutes from beginning to end. This recipe serves 12. Watching your figure? This lacto ovo vegetarian recipe has 232 calories, 4g of protein, and 17g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires muscovado sugar, muscovado sugar, walnut half, and mascarpone. It is a very affordable recipe for fans of American food. If you like this recipe, you might also like recipes such as Walnut Torte with Coffee Whipped Cream, Banana Walnut Cupcakes With Cream Cheese Frosting, and Walnut Torte with Coffee Whipped Cream (Low Carb and Gluten Free).

Instructions

Heat oven to 180C/fan 160C/gas 4 and make sure theres 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.

Ingredients you will need

Walnut Pieces

Butter

Coffee

All Purpose Flour

Sugar

Egg

Salt

Roll

Equipment you will use

Oven

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.

Equipment you will use

Oven

Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together.

Ingredients you will need

Mascarpone

Coffee

Sugar

Equipment you will use

Bowl

Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if theyre iced fairly near the time of eating, so if youre 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.

Ingredients you will need

Mascarpone

Coffee

Spread

Walnuts

Cream

Equipment

Oven

Bowl

Ingredients

Servings:

100grams

butter, well softened 100grams

light muscovado sugar 100grams

self-raising flour 2larges

eggs 2teaspoons

instant coffee, mixed with 100ml/3½fl oz boiling water, then cooled 25grams

walnut half, chopped, plus 12 more for the tops 200milliliters

mascarpone (you'll find this with the soft cheeses)2Tbsps

light muscovado sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.