< MORE RECIPES

ESPRESSO WALNUT CUPCAKES

© Dorling Kindersley Publishing Company GmbH, Munich, May 2015

INGREDIENTS

Makes approximately 24 cupcakes

200g of flour, additional flour is needed to coat the walnuts
2 teaspoons of baking powder
200g of sugar
½ teaspoon salt
100g soft butter
3 eggs
150ml of milk
1 cup of brewed, and cooled Jacobs roast and ground coffee 
100g walnuts

For the topping

200g of powdered sugar
100g soft butter
1tsp of vanilla extract
SPICED AFFOGATO WITH VANILLA ICE CREAM
COFFEE CREME BRULEE
COFFEE CREME BRULEE

Steps

1

Preheat the oven to 180° C. Sift flour and baking powder into a bowl. Add sugar, salt and butter. Mix everything to a crumbly mixture. Mix the eggs with the milk in a second bowl.

2

Pour the egg milk mixture and half of the coffee into the crumbly mixture while stirring. Stir until a smooth dough has formed. Chop the nuts roughly and mix in a bowl with some flour, then fold under the dough. Line the muffin trays with paper cups and fill them up to half the height with dough. Bake in a hot oven for 20-25 minutes until the cupcakes spring back to the touch of a finger. Remove and allow to cool completely.

3

For the icing; mix the icing sugar, butter, vanilla extract and the remaining coffee until creamy. Add the icing on to the cupcakes. Put half a walnut on each cupcake for decoration.

 

© Dorling Kindersley Publishing Company GmbH, Munich, May 2015