ESPRESSO WALNUT CUPCAKES
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
Steps
-
01
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.
-
02
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.
-
03
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.
