• 130g self raising flour
  • 45g ground almonds
  • 175g soft butter
  • 175g castor sugar
  • 3 large eggs
  • 1 tbsp Camp coffee essence/instant coffee
  • 1 tbsp vanilla extract
  • 3 tbsp milk
  • 75g finely chopped walnuts
  • 80g soft butter
  • 160g icing sugar
  • 250g tinned caramel
  • 12 walnut halves

It was my birthday yesterday and I have the sore head to prove it. I’m a bit high maintenance when it comes to birthdays. I pretend I don’t care a jot and for years I didn’t even allow Facebook to announce the day of my birth. I told everyone it didn’t matter. I’ve been lying.

I care so much. I want cake. I want cards. I want well chosen presents. Yes, I do want to go out for dinner. And I want to go away for the weekend too. And I want a homemade card from my children. I want it all. I am a birthday brat.

And this year I got all of those things apart from the homemade smudged card from the kids, though given they spend all their time with me and are 2 and 4, I’m not sure when they were supposed to create a work of art without my seeing it. I’m fine about it, really I am. *Smiles the pained smile of a martyr.*

Anyway, here’s a lovely cupcake recipe, a revisit of an old faithful, making it a bit sexier. If coffee and walnut can be sexy that is?

One year ago: Bake me not chocolate cake  and Joyful banana, butterscotch and fig traybake

Two years ago: Light and sweet carrot cake and Rhubarb and ginger chutney

Caramel iced coffee and walnut cupcakes

Makes 12.

Ingredients:

  • 130g self raising flour
  • 45g ground almonds
  • 175g soft butter
  • 175g castor sugar
  • 3 large eggs
  • 1 tbsp Camp coffee essence/instant coffee made up with a bit of hot water
  • 1 tbsp vanilla extract
  • 3 tbsp milk
  • 75g finely chopped walnuts
  • 80g soft butter
  • 160g icing sugar
  • 250g of tinned caramel
  • 12 walnut halves

Pop the oven on to preheat to 170C/Gas 3. Make sure the rack is in the centre of the oven and then line a cupcake tray with cases. Beat the SR flour, ground almonds, 175g soft butter, castor sugar, eggs, coffee essence, vanilla extract and the milk until light and fluffy – 4 mins in a stand mixer, about 6 with a wooden spoon. Add the chopped walnuts and beat in until well combined. Then divide equally between the cupcake cases and bake for about 20 minutes or until golden, slightly risen and a toothpick comes out of the centre cupcake clean. Leave to cool out of the tray, on a wire rack.

Make the icing by beating the 80g soft butter with the icing sugar until very light and airy looking, like mousse flecked with air. This takes about 7 minutes in a stand mixer, longer with a handheld or wooden spoon. Then add the tinned caramel, it’s available in large supermarkets, or you could make your own. Mix well and then pipe onto your cooled cupcakes and top with a walnut. For piping tips I did a film with Lakeland ages ago that might be useful. You can see it here.

Comments, as always, appreciated.

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