Heavenly Coffee and Walnut Cupcakes Recipe
Welcome, my dear coffee lovers! Today I have a special treat for you – Coffee and Walnut Cupcakes. These delectable little cakes are perfect to pair up with your morning or afternoon pick-me-up coffee. Trust me, there’s no greater delight than savoring the taste of coffee and walnuts together in one single bite!
Now, if you are wondering why you should try this recipe, let me tell you that these cupcakes are easy to make and can be prepared in no time. You don’t need to be an expert baker to pull off these beauties. They are a perfect combination of light, fluffy cake and rich buttercream with crispy walnut halves on top.
But wait, there’s more! This recipe is versatile enough to cater to your taste preferences. Don’t like walnuts? That’s fine! You can switch them out for any other nuts such as pecans or almonds. And if you’re a fitness enthusiast who’s trying to cut back on sugar, you’ll be glad to know that we’ve got you covered – we’ve included a gluten-free option for the flour.
So, what are you waiting for? Grab your apron and let’s start baking these scrumptious Coffee and Walnut Cupcakes together! Trust me; everyone will love them – even those that aren’t keen on coffee-flavored treats will adore their warm and nutty flavor packed into every bite.
Why You’ll Love This Recipe
If you’re a coffee lover and can’t get enough of walnut desserts, then this Coffee and Walnut Cupcakes Recipe is the perfect treat for you! The combination of coffee and walnuts is simply divine, and nothing beats the aroma of freshly baked cupcakes in the morning.
What I love most about this recipe is how easy it is to make. The ingredient list is pretty straightforward, and you’ll be surprised how quickly these cupcakes come together. Whether you’re an experienced baker looking to whip up a delicious treat or a novice just starting your journey with baking, this recipe is both simple and foolproof.
Not only are these cupcakes easy to make, but they’re also incredibly versatile. You can switch up the recipe by using gluten-free flour or swapping out chopped walnuts for whole walnut halves for a crunchier texture. And let’s not forget about the frosting – coffee buttercream icing takes these cupcakes to the next level of deliciousness!
If you’re someone who loves hosting guests, then these Coffee and Walnut Cupcakes are perfect for entertaining. They’ll look great on any dessert table and impress your guests with their incredible taste. And if you’re not big on sharing, then these cupcakes are just as great for an afternoon snack with a cup of coffee.
But my favorite part about this recipe? The memories it brings back. These cupcakes are Mary Berry’s recipe – one of Britain’s greatest bakers – and making them always reminds me of watching her bake on The Great British Bake-Off. So not only will you have a delicious treat in your hands, but also a connection to British baking culture.
In conclusion, get ready to fall head over heels in love with this Coffee and Walnut Cupcakes Recipe. Whether you enjoy baking or simply love devouring delicious sweets, this recipe is bound to become one of your new favorites!
Ingredient List
Let’s take a look at the ingredients you will need to make these delicious coffee and walnut cupcakes come to life!
Here are the ingredients you will need:
- 175g unsalted butter, softened
- 175g caster sugar
- 3 medium eggs
- 175g self-raising flour
- 2 tsp instant coffee granules dissolved in 1 tbsp boiling water
- 50g walnuts, finely chopped
- 12 walnut halves, to decorate
For the Coffee Buttercream:
- 200g unsalted butter, softened
- 400g confectioners’ sugar, sifted
- 2 tsp instant coffee granules dissolved in 1 tbsp boiling water
Notes on Ingredients:
Butter
Make sure to use softened unsalted butter for both the cupcakes and the buttercream icing.
Self-raising flour
If you don’t have any self-raising flour, you can easily make some by mixing together 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Walnuts
The chopped walnuts add a lovely crunch and texture to these cupcakes, while the walnut halves make for a beautiful and delicious decoration.
Instant coffee granules and boiling water
Don’t skip this step! The coffee flavor is an essential element of these cupcakes. Dissolve the instant coffee granules in boiling water before adding them into the batter or the icing mixture.
The Recipe How-To
Now, let’s dive into the exciting part of making these Coffee and Walnut Cupcakes – the recipe itself! Before we begin, make sure to preheat the oven to 180C (350F) and line a 12-hole muffin tin with paper cases.
Step 1: Dissolve Coffee in Boiling Water
Mix together 2 tsp of instant coffee granules with 1 tbsp of boiling water until dissolved. Set aside and let it cool.
Step 2: Make Batter of Light Fluffy Mixture
In a large mixing bowl, beat 175 g of unsalted butter and 175 g of caster sugar with an electric mixer until light and fluffy. Slowly beat in 3 medium eggs, one at a time, then add 175 g of self-raising flour and mix well.
Step 3: Add Coffee, Brown Sugar and Chopped Walnuts
Stir in the cooled coffee mixture along with 50 g of chopped walnuts and 50 g of light brown sugar until everything is incorporated evenly into the batter.
Step 4: Divide Batter in Paper Cases
Using a spoon or ice cream scoop, divide the batter evenly between the paper cases. Make sure to fill each case about two-thirds full.
Step 5: Top with Walnut Halves
Top each cupcake with one or two walnut halves, pressing them lightly into the batter.
Step 6: Bake to Perfection
Bake the cupcakes in the preheated oven for about 18-20 minutes, or until golden brown and springy to the touch. You can test if they’re cooked by inserting a toothpick or skewer into the center – if it comes out clean, then your cupcakes are ready!
Step 7: Let Cool and Ice with Coffee Buttercream
Once done, remove them from the oven and let them cool in the tin for five minutes. Transfer them onto a wire rack to cool completely. In the meantime, make the Coffee Buttercream, pipe it onto the cooled cupcakes, and decorate with a sprinkle of chopped walnuts on top.
And that’s it – my all-time favorite Coffee and Walnut Cupcakes recipe that you can now try at home!
Substitutions and Variations
Variations are the spice of life! As much as I love this recipe, I also love experimenting with different flavors and ingredients. Here are a few substitutions and variations that you can try with this recipe:
– Gluten-free: If you’re avoiding gluten, you can substitute the self-raising flour with a gluten-free flour blend. Make sure to add 2 teaspoons of baking powder to the flour for that added lift.
– Chocolate and Walnut: For a decadent twist, mix 50 grams of melted dark chocolate into the cake batter before folding in the chopped walnuts. Drizzle more melted chocolate on top for extra indulgence.
– Coffee Buttercream: Swap out the confectioners’ sugar in the buttercream recipe for cocoa powder and instant espresso powder to make a coffee-flavored buttercream.
– Nut Muffins: Replace the walnuts with your preferred chopped nuts like pecans or hazelnuts. Top the muffins with a sprinkle of brown sugar and more chopped nuts for texture.
– Coffee Cream Filled Cupcakes: Cut a small portion of each cupcake and spoon in some coffee cream filling. To make the filling, stir together mascarpone cheese, espresso powder, vanilla extract, and confectioners’ sugar until well combined.
There are endless possibilities when it comes to baking! Don’t be afraid to experiment and try something new with this recipe – who knows what delicious creation you might come up with!
Serving and Pairing
Once your Coffee and Walnut Cupcakes are ready, it’s time to think about how best to serve and pair them! To start, these cupcakes are perfect as an accompaniment to a hot cup of coffee or tea. The rich flavor of coffee mixed with the texture of chopped walnuts creates a decadent balance in each bite.
If you want to add a little extra flair to your serving presentation, consider topping each cupcake with a light and fluffy coffee buttercream frosting. Not only will this complement the nutty essence of the walnut pieces inside but the soft texture of the frosting will balance out the sponge-like texture of the cake itself.
These cupcakes also make great additions to any dessert table at events like birthdays or weddings. Packaged in a decorative box with some accompanying walnut halves on top, these cupcakes make for great guest favors that can be taken home and enjoyed at a later time.
Lastly, don’t be afraid to get creative with how you pair these cupcakes. For instance, Coffee and Walnut Cupcakes would pair perfectly alongside a chocolate cupcake or nut muffins for an added variety of flavors. Overall, serving these Coffee and Walnut Cupcakes alone or paired with other foods is sure to create an indulgent culinary experience for all that get to enjoy them!
Make-Ahead, Storing and Reheating
One of the perks of baking a batch of coffee and walnut cupcakes is that you can make them ahead of time and store them for later. If you’re planning to serve these sweet treats at a party or special occasion, this section is here to guide you on the best way to make, store, and reheat these delicious cupcakes.
To make the most out of your baking efforts, you can prepare the batter in advance, so all that’s left to do is bake them when you need them. After preparing the batter according to the recipe instructions, pour it into muffin cups and place them in an airtight container. The container can be stored in the refrigerator for up to three days or in the freezer for up to three months.
When storing cupcakes, it’s important to keep them in an airtight container to prevent any moisture from collecting on their surface. Once you’re ready to serve them, allow them to thaw out completely before reheating or frosting.
To reheat your refrigerated or frozen cupcakes, preheat your oven to 180°C (350°F) and place them on a baking sheet lined with parchment paper. Bake the cupcakes for about five minutes until they’re warm and fluffy again. Take care not to overbake them as they may become dry.
You can also embellish your freshly baked or reheated cupcakes by adding toppings such as chopped walnuts, walnut pieces, confectioners’ sugar, or coffee buttercream icing.
No matter how you choose to make-ahead, store or reheat your coffee and walnut cupcakes, they will always be fresh with a light and fluffy texture that makes them irresistible. With this straightforward guide, you’ll have no problem preparing these mouthwatering cupcakes ahead of time without compromising their desirable taste and texture.
Tips for Perfect Results
To ensure that your coffee and walnut cupcakes recipe is a success, here are some tips for perfect results:
1. Choose fresh ingredients: Use fresh ingredients always, and make sure the instant coffee granules are not expired.
2. Measure accurately: Baking is science, and it requires precision. Invest in a good set of measuring cups and spoons to ensure you have the correct amount of each ingredient.
3. Don’t overmix the batter: Overmixing the batter can cause it to become tough, and your cupcakes won’t rise properly. Mix only until everything is incorporated and you get a smooth batter.
4. Use room temperature ingredients: Allow your eggs, butter, and milk to reach room temperature before using them. This will help everything mix together more easily and result in light fluffy cupcakes.
5. Use self-raising flour: Self-raising flour already contains baking powder, which helps the cupcakes rise. If you don’t have self-raising flour, you can use all-purpose flour and add baking powder.
6. Grease the cupcake liners: Grease the cupcake liners by running softened butter or oil on them before placing them in the muffin cups. This helps prevent sticking to the liners.
7. Be careful while adding in boiling water: Add hot water slowly while incorporating it into the batter while stirring slowly. This step will give you a perfectly moist cupcake.
8. Use high-quality walnut pieces or halves: Make sure that your walnuts are fresh and high-quality as they provide crunchiness to your cupcakes.
By following these tips, you can make sure that your coffee and walnut cupcakes come out light, fluffy, and absolutely delicious every time!
Bottom Line
In conclusion, these coffee and walnut cupcakes are a delightful treat perfect for any occasion. They are easy to make, and the ingredient list is simple, making it possible for anyone to whip up a batch quickly. The addition of the instant coffee granules gives them a lovely coffee flavor while the walnuts add a wonderful crunch.
So why not try out this recipe and impress your family and friends with your baking skills? These cupcakes are sure to satisfy any sweet tooth craving while also providing a lovely caffeine kick. Don’t hesitate to experiment with different variations or substitutions to make this recipe your own.
Whether you’re a coffee lover or not, these coffee and walnut cupcakes are an excellent dessert option that will leave everyone satisfied. So go ahead, get baking and enjoy these delectable treats!
Coffee and Walnut Cupcakes Recipe
Ingredients
cupcake
- 150 g self-raising flour
- 60 g walnuts
- 150 g butter, softened
- 150 g light brown sugar
- 3 medium eggs
- 2 tablespoons instant coffee granules
- 1 tablespoon boiling water
frosting
- 1 tablespoon instant coffee granules
- 1 tablespoon boiling water
- 90 g butter, softened
- 175 (6 ounce) confectioners' sugar
- 12 walnut halves
Instructions
- Preheat oven to 190°C/375°F (gas 5).
- Line a 12-hole muffin tin with paper cases.
- To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and process until the nuts are finely ground.
- Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
- Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
- To make the frosting, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the confectioner's sugar. Spread the frosting over the top of the cupcakes and place a walnut half on top of each cupcake. Dust with a little confectioner's sugar before serving.