Here is a simple Coffee and Walnut cupcake sponge recipe.

  • 250g unsalted butter
  • 250g brown sugar
  • 4 eggs
  • 250g plain flour
  • 10g baking powder
  • 4 teaspoons instant coffee in a little water
  • 150g walnut pieces

Method

  • Cream the butter and sugar until light and fluffy
  • Add the eggs one at a time, beating in-between each egg.
  • Sieve the flour and baking powder together then fold into your cake batter.
  • Add the walnuts and coffee mix
  • Prepare tin with 12 to 15 cupcake cases
  • Place in middle shelf of oven at 160c check after 20 mins, test with a knife in the centre, if it comes out clean the cup cakes are ready, if there is batter on it bake for a further 8 mins.
  • The cakes should be a light golden brown in colour and firm but spring to touch, if you have a fan assisted, bake it at 155c.

Buttercream

  • 250g butter
  • 200g icing sugar
  • 1 tea spoon vanilla essence or the seeds from one vanilla pod
  • 20g cornflour
  • 2 teaspoons of milk
  • 4 teaspoons instant coffee in a little water
  • 12 to 15 walnut halves

Method

Cream your butter and icing sugar and cornflour together with the vanilla flavour, coffee mix and milk.

Start at a slow speed so the sugar doesn’t fly everywhere, then give it a burst for about 2 mins until light and fluffy

Pipe or smooth the butter cream onto each cake and no licking your fingers

Place a walnut half on each cake

Next is to invite your friends over for a delicious cake, coffee and chat …