Coffee and walnut cupcakes
Made these for N&D's birthday back in October. I've been meaning to save the recipe here since. *procrastinates*
Cupcakes:
150g softened butter
100g caster sugar
50g soft brown sugar
3 eggs
3 tsp instant coffee
2 tsp boiling water
150g self-raising flour
50g chopped walnuts
Preheat the oven to 180C/350F. Dissolve the coffee in the boiling water, sift the flour and put cases in a 12-hole muffing pan
Cream the butter and sugar together. Add the eggs one at a time, beating well after each one.(If the mixture starts to look curdled, add a tablespoon of flour before the next one.) Add the coffee. Fold in the flour, and then the walnuts. Fill the cases, and bake for about 15 mins.
Icing:
100g softened butter
150g icing sugar
2 tsp instant coffee, dissolved in 1 tsp boiling water
12 walnut halves
Cream the butter, then sift the sugar onto it. Beat well, then add the coffee. Beat until smooth and even-coloured.
When the cupcakes are fully cooled, cover with the icing and top with a walnut half.
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Cupcakes:
150g softened butter
100g caster sugar
50g soft brown sugar
3 eggs
3 tsp instant coffee
2 tsp boiling water
150g self-raising flour
50g chopped walnuts
Preheat the oven to 180C/350F. Dissolve the coffee in the boiling water, sift the flour and put cases in a 12-hole muffing pan
Cream the butter and sugar together. Add the eggs one at a time, beating well after each one.(If the mixture starts to look curdled, add a tablespoon of flour before the next one.) Add the coffee. Fold in the flour, and then the walnuts. Fill the cases, and bake for about 15 mins.
Icing:
100g softened butter
150g icing sugar
2 tsp instant coffee, dissolved in 1 tsp boiling water
12 walnut halves
Cream the butter, then sift the sugar onto it. Beat well, then add the coffee. Beat until smooth and even-coloured.
When the cupcakes are fully cooled, cover with the icing and top with a walnut half.
This entry was originally posted at http://gurrier.dreamwidth.org/86408.html. Please comment there using OpenID.