Coffee cream & walnut cupcakes

Coffee cream & walnut cupcakes

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Difficulty and servings

Easy

Makes 12 cakes

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

Can be frozen un-iced

Method

  1. Heat oven to 180C/fan 160C/gas 4 and make sure there's 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.
  2. 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.
  3. Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're 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.
Try

Quick buttercream

Sift 175g icing sugar onto 100g very soft butter in a large bowl. Add 3 tsp coffee, as made above. Slowly stir together, then once most of the sugar has been worked in, start to beat. Keep going until creamy and smooth.

PER CAKE

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

Recipe from Good Food magazine, February 2009.

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Latest comments and suggestions

Results 41-52

  • Binder photo Smithybakecake

    08 April 2012

    Smithybakecake rated and commented on this recipe

    4 stars

    Brilliant little coffee cakes, made with buttercream icing and added extra coffee for a stronger flavour. Could have done with a stronger coffee flavour in the cup cakes but good all the same!

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  • Binder photo Pommet

    16 July 2012

    Pommet rated and commented on this recipe

    4 stars

    Very tasty, went down very well at work!

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  • Binder photo TiffanyW1983

    25 August 2012

    TiffanyW1983 rated and commented on this recipe

    4 stars

    I was looking for a coffee fairy cake recipe and this looked ideal, however it only made 10 fairly small cakes and also the amount of coffee was not enough so I halved the water and also used caster sugar. Very tasty though! I don't like nuts so grated chocolate for the top.

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  • Binder photo debbie

    12 September 2012

    debbie commented on this recipe

    Read comments, I will take on board about the coffee amounts and will report back after...now ready to bake cakes...!

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  • Binder photo Cocktail Cate

    28 September 2012

    Cocktail Cate commented on this recipe

    These were gorgeous! I actually didn't bother with the walnuts, as I'm not a big fan, but added a couple of spoonfuls of instant drinking chocolate (& to the butter cream) to make them mocha cakes....delicious!

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  • Binder photo sabjack

    04 December 2012

    sabjack rated and commented on this recipe

    5 stars

    Made them this morning but used espresso coffee insteat of instant.They came out lovely and light.Dont usually make a topping but did this time.Scrummy that all we can say.I shall make them again this weekend for our Telethon in France.

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  • Binder photo Beckyboo

    16 February 2013

    Beckyboo commented on this recipe

    Beautiful cake made for my daughter as a treat she loved it!! It was tasty and kept well, would make again.

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  • Binder photo mothers day

    06 March 2013

    mothers day commented on this recipe

    yuummmmmmmmmm

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  • Binder photo mothers day

    06 March 2013

    mothers day commented on this recipe

    yuummmmmmmmmm

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  • Binder photo gconwy

    03 April 2013

    gconwy rated and commented on this recipe

    5 stars

    Made these little cakes very naughty but nice, added some Philadelphia cheese with the mascarpone for the topping lovely.

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  • Binder photo Isabel

    10 April 2013

    Isabel rated and commented on this recipe

    5 stars

    Really excellent recipe, subtle, but still flavourful. I'd recommend 144 in a fan oven and 14 minutes plenty. Topping was gorgeous!

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  • Binder photo dculley

    03 May 2013

    dculley rated and commented on this recipe

    4 stars

    Worked out very well. I doubled the coffee quantities as suggested (4 tsps) and then doubled all quantities in order to make 12 large (calorific!) muffins. Worked well as they disappeared quickly!

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Difficulty and servings

Easy

Makes 12 cakes

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 20 mins

Freezable

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
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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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