Coffee cream & walnut cupcakes

Latest comments and suggestions

Results 21-40

• Prue

  16 May 2010

  Prue commented on this recipe

  I made these for a special occasion, using pecan nuts instead of walnuts because I had some in stock. I found the strength of the coffee flavour sufficient but it didn't make sense to make 100ml up when you only needed a few teaspoons. The marscapone topping was just gorgeous. I used icing sugar instead of muscovado. I think I will adapt this topping for other cupcakes because I find buttercream too sweet.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caz

  17 August 2010

  Caz commented on this recipe

  Not enough coffee flavour, too subtle for me

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SCAVE

  15 September 2010

  SCAVE rated and commented on this recipe

  

  Perfect buns.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nessjjackson

  11 November 2010

  nessjjackson rated and commented on this recipe

  

  Agreed that the coffee is very subtle (I added double the quantity but could only just taste it)-having said that they were still lovely regardless!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jem

  14 November 2010

  Jem rated and commented on this recipe

  

  Gorgeous! I actually forgot to add the boiling water to the coffee and they were still devine! (stronger tasting of Coffee though!) Scrumptious! xx

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emsta88

  05 March 2011

  emsta88 rated and commented on this recipe

  

  yummo! these are fantastic. i added slightly more coffee to this buttercream and it was awesome. now baked regularly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lindafromkrcookshop.com

  12 March 2011

  Lindafromkrcookshop.com commented on this recipe

  I've tried making coffee and walnut before and have been dissapointed with the lack of coffee flavour. Looked for camp coffee the last time I was at my local waitrose and was suprised to find that they didn't have it. Will try boring old tescos next time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ladyinred

  15 March 2011

  ladyinred commented on this recipe

  Hi I agree with many others 2tsp coffee is not enough mixed with 100ml water. 2desertspoons gives much more flavour. Even better if you can get hold of it and if you are going to make coffee cakes more than once is camp coffee Could we possiby have the newer comments first please Thankyou

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Doosage

  31 March 2011

  Doosage rated and commented on this recipe

  

  Wish I'd read the comments before - I added extra coffee anyway and still hardly a taste of coffee!! To make them lighter keep one of the egg whites aside and whisk to stiff peaks and fold in at the end.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• d41d0y

  10 April 2011

  d41d0y rated and commented on this recipe

  

  I added loads of coffee and couldn't taste it at all! Same with the topping, wish I'd made buttercream instead as spent loads of money on the marscapone and it isn't that great in my opinion.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sonal

  29 April 2011

  Sonal rated and commented on this recipe

  

  I love coffee and walnut and wanted to make these for a royal wedding street party. Found out I had binned my bun tin so used a mini muffin tin and baked them for around 10 minutes instead. Saw everyone's comments about coffee strength so used espresso. Also had no self raising flour (can you tell I was a bit disorganised?) so used plain with appropriate amounts of baking powder and bicarb. Finally I went for the creaming method instead, folding in flour at the end. Seemed to result in really light cakes. Finally, might be my sweet tooth but had to add two extra tablespoons of sugar to the topping (cream cheese). End result - blooming yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dean_tanya

  02 May 2011

  dean_tanya rated and commented on this recipe

  

  Delicious! I used 2.5 tsps of instant coffee in 100ml boiling water, and the coffee taste came through beautifully. I also used pecans instead of walnuts, which worked perfectly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• popje

  04 August 2011

  popje rated and commented on this recipe

  

  D E L I C I O U S !!! One of the best cupcake recipes I've ever tried (and I've tried many...)! Topped them with the buttercream. Only change I made is that I mixed the water with 4 tsp of coffee instead of 2.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clara jane

  02 September 2011

  clara jane rated and commented on this recipe

  

  Easy recipe, delicious cakes. We found the mixture was only enough for 8 cup cakes and then there was too much icing. We piped the icing (very successfully!). We will make these again but will add one more tsp of coffee to give it a more coffee flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracey

  10 September 2011

  Tracey rated and commented on this recipe

  

  Loved these - very simple to make and tasted amazing! very light too although wasnt as keen on the mascapone icing so made coffee butter cream which worked very well - lots of compliments on them and will definately make them again soon!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracey

  10 September 2011

  Tracey commented on this recipe

  Left above comment but forgot to add that I used muffin cases instead of fairy cake cases using same amount of mixture per case and they rose perfectly, and looked fab when iced!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• droffej99

  29 September 2011

  droffej99 commented on this recipe

  This recipe is different to the one in the Good Food magazine (Oct 2010), in which the amount of coffee is much more (2 tbsp instant in 2 tbsp water for the cake, and 2 tsp instant in 2 tsp water for the frosting). Also the ratio of ingredients is different in the magazine. The picture's the same though. I always make the magazine version, and they go down a treat, but I use 1 and a half times the ingredients to make 12 large muffins. Always light and moist, and taste delish!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pixillions

  30 September 2011

  Pixillions rated and commented on this recipe

  

  I just made these cakes and they came out perfect although I doubled the recipe and made 12 large cupcakes in a deep muffin tin instead and they're great!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nic

  26 October 2011

  nic rated and commented on this recipe

  

  These are so easy & delicious. Took the earlier suggestions & doubled the amount of coffee granules & for me, the coffee taste was just right, not too heavy. Give them a try.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jessica.S:)

  28 October 2011

  Jessica.S:) commented on this recipe

  I love da cake, so cupcakes, (which I luv) is perfect, going 2 do dese with my mum!!! Jessicaxx

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/9075/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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 3.0g, carbohydrate 18.0g, fat 18.0 g, saturated fat 10.0g, fibre 0.0g, sugar 12.0g, salt 0.29 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.