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Coffee Walnut Cupcakes Recipe


Veg CD CBF 25mins plus cooling

A Coffee flavoured cupcake recipe topped with coffee Glace icing and decorated and walnut halves

Makes 6
Total time:
Recipe Tags:  Cold Vegetarian Cupcakes Fairy Cakes Baked Fayre teatime
For the cupcakes
4 teasp Instant Coffee granules
Boiling Water
50g/2oz Self Raising Flour
50g/2oz Margarine
50g/2oz Caster Sugar
1 Egg, beaten
For the topping
(Icing frosting)
50g/2oz Icing Sugar (confectioners)
˝ - 1 teasp Instant Coffee
2 teasp Boiling Water
9 Walnut Halves


1. Preheat the oven to 190C, 375F, Gas mark 5 and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.

2. Mix the coffee with just enough boiling water to dissolve then place in a large mixing bowl together with the remaining cupcake ingredients and beat with a wooden spoon until well blended.

3. Place 1 tablespoon of the mixture in each paper case, smooth the tops, then bake towards the top of the oven for 12-15 minutes, until well-risen, golden and firm to the touch. Cool on wire racks.

4. Cut the walnut halves in half so you have 18 quarters.  Set aside.
5. Once the cupcakes and cold, mix the instant coffee with the hot water in a small bowl and stir to dissolve then add the icing sugar  and beat together until well blended and smooth.

6. Place a teaspoon of the glacé icing over the top of each cupcake, immediately press  3 pieces of walnut into the icing then allow to set  before serving.
end of instructions



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven


Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Main equipment required to make this recipe

Large Mixing Bowl

Wooden Spoon

Electric Hand whisk or mixer (optional)

Cupcake/fairy cake cases OR

6-hole Cupcake tin

Small mixing bowl


Sharp knife

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