Coffee cream & walnut cupcakes

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• Lesleylob

  07 January 2009

  Lesleylob commented on this recipe

  My absolute favourite combo so looking forward to making. Will report back on result!

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• toffeebanoffee

  09 January 2009

  toffeebanoffee commented on this recipe

  It says in the ingredients 2 tsp of coffee and then in step 1 of method it says to add 4 tsp of the coffee... How much coffee is needed in the first place because that does NOT make sense.... :-s... Thanks!x

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• giddinglyn

  12 January 2009

  giddinglyn commented on this recipe

  I see what you mean about the coffee amounts - but you mix 2 tsp of instant coffee with the water then, add 4 tsp and then later, in the topping, 3 tsp of this mix. Hope this helps!

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• Ellen Scott

  25 January 2009

  Ellen Scott commented on this recipe

  I really HATE instant coffee! Is it possible to use very strong expresso instead? Any thoughTs?

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• DJW

  26 January 2009

  DJW rated and commented on this recipe

  

  Ok but found cakes a bit heavy will definately use topping again

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• lady_v

  26 January 2009

  lady_v rated and commented on this recipe

  

  I was slightly disppointed with this- found the coffee amounts confusing and in the end couldnt taste coffee at all! I would recommend shots of expresso for real coffee lovers and 18 mins in my fan assisted oven was too long!

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• Sweet Tooth

  05 February 2009

  Sweet Tooth commented on this recipe

  Made these following the recipe and found light muscovado sugar wasn't very tasty at all, so I used caster sugar instead. I also agree with the amounts of coffee not being suitable for this. Apart from that, they went down a treat at work and at home. I'll definitely be making these much more often.

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• FlemishMinx

  12 February 2009

  FlemishMinx rated and commented on this recipe

  

  Delicious ! I frosted these with the coffee buttercream recipe provided. The cupcakes themselves were moist; next time, I'll make the coffee mixture stronger to increase the coffee flavor. Although my cupcake pan is only average in size, I only got 8 cupcakes from this recipe, not 12- and they were really oily coming out of the oven. I didn't mind, however, once I'd tasted them.

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• natalieaa

  19 February 2009

  natalieaa rated and commented on this recipe

  

  Absolutely gorgeous!!!

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• Mandy Lam

  19 March 2009

  Mandy Lam commented on this recipe

  These were OK but definitely needed a stronger coffee flavour so next time I would use double the amount of coffee dissolved in the water. Also my walnuts sank to the bottom of the cupcakes, so I'd try dusting with flour first. I used the buttercream frosting which was nice, but also needed more of the coffee liquid.

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• Mandy Lam

  19 March 2009

  Mandy Lam rated and commented on this recipe

  

  These were OK but definitely needed a stronger coffee flavour so next time I would use double the amount of coffee dissolved in the water. Also my walnuts sank to the bottom of the cupcakes, so I'd try dusting with flour first. I used the buttercream frosting which was nice, but also needed more of the coffee liquid.

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• carol g

  20 March 2009

  carol g rated and commented on this recipe

  

  this was a real easy recipe and they are lovely

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• cutielou

  24 March 2009

  cutielou commented on this recipe

  This flavour is one of my all time favorites. I always use Camp coffee/chicory liquid. It gives a great coffee flavour which can often be bland if using instant as suggested here. Most supermarkets sell it in bottles where the tea & coffee products are. Hope this helps.

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• MONO

  04 April 2009

  MONO commented on this recipe

  I doubled the quantities and poured the mixture into 2 sandwich tins, then baked it.

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• anniewrose

  24 April 2009

  anniewrose commented on this recipe

  whenever a recipe calls for instant coffee i always use coffee extract instead ... i buy it from Marks & Spencer (haven't seen it anywhere else) .. it gives out a lovely flavour ... will try it in this recipe and let you know !

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• Danni T

  07 May 2009

  Danni T rated and commented on this recipe

  

  Added more coffee to the buttercream, but other than that I loved he recipe. All the cupcakes vanished rather quickly.

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• Travelbunny

  11 March 2010

  Travelbunny rated this recipe

  

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• Julie Bahrain

  26 April 2010

  Julie Bahrain rated and commented on this recipe

  

  I loved these cakes! I followed the suggestion and made the coffee mix stronger, I used my normal decaf instant coffee and it worked fine.

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• Delognz

  28 April 2010

  Delognz commented on this recipe

  Used marg and soft brown sugar - fabulously light and fluffy! Just gorgeous!! Made up 2 tsp coffee with 100ml boiling water and let cool - then add 4 tsps of THAT in the cake mix - depends how strong you like you coffee and your coffee cake

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• Gemma

  07 May 2010

  Gemma rated and commented on this recipe

  

  Lovely and moist cake. Had to add more coffee to the cake batter and buttercream. I also baked the cake batter in two 7inch sandwich tins instead of cupcake cases. Will definately make this cake again. Yummy!

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Ingredients

• 100g butter , well softened
• 100g light muscovado sugar
• 100g self-raising flour
• 2 large eggs
• 2 tsp instant coffee , mixed with 100ml/3½fl oz boiling water, then cooled
• 25g walnut halves , chopped, plus 12 more for the tops

FOR THE TOPPING

• 200ml tub mascarpone (you'll find this with the soft cheeses)
• 2 tbsp light muscovado sugar

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Difficulty and servings

Makes 12 cakes

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Can be frozen un-iced

Ingredients

• 100g butter , well softened
• 100g light muscovado sugar
• 100g self-raising flour
• 2 large eggs
• 2 tsp instant coffee , mixed with 100ml/3½fl oz boiling water, then cooled
• 25g walnut halves , chopped, plus 12 more for the tops

FOR THE TOPPING

• 200ml tub mascarpone (you'll find this with the soft cheeses)
• 2 tbsp light muscovado sugar

PER CAKE

247 kcalories, protein 3g, carbohydrate 18g, fat 18 g, saturated fat 10g, fibre 0g, sugar 12g, salt 0.29 g

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