Coffee Cream & Walnut Cupcakes

Name: Coffee Cream & Walnut Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: Butter 100 g; Brown sugar 100 g light; Self-rising flour 100 g; Large eggs 2; Instant coffee powder 2 tsp; Walnuts 25g; Walnuts 12 halves; Salt 1 pinch; Mascarpone 200 g; Brown sugar 2 tbsp light

a perfect flavor combination

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30m
Serves 12
Easy
355 °F
(1)

Ingredients

	For the cupcakes
	100 g Butter well softened
	100 g light Brown sugar
	100 g Self-rising flour
	2 Large eggs
	2 tsp Instant coffee powder mixed with 3½ fl oz boiling water, then cooled
	25g Walnuts chopped
	12 halves Walnuts for the tops
	1 pinch Salt
	For the topping
	200 g Mascarpone
	2 tbsp light Brown sugar

Nutritional information

247

Calories

18g

Fat

18g

Carbohydrates

Protein

12g

Sugar

0.29g

Sodium

Cuisine:

American Recipes

Ingredients

For the cupcakes
100 g Butter
well softened
100 g light Brown sugar
100 g Self-rising flour
2 Large eggs
2 tsp Instant coffee powder
mixed with 3½ fl oz boiling water, then cooled
25g Walnuts
chopped
12 halves Walnuts
for the tops
1 pinch Salt
For the topping
200 g Mascarpone
2 tbsp light Brown sugar

Coffee Cream & Walnut Cupcakes

These Coffee Cream & Walnut Cupcakes really are a perfect flavor combination. Yes, this combo has been around for decades, but classics never go out of fashion, do they? The star of this recipe however is not the cupcake itself but the smooth and creamy coffee topping made from Italian mascarpone cheese with just a hint of sugar to sweeten it.

Start by making a simple cupcake batter from butter, sugar, flour, eggs, coffee and a pinch of salt. Once beaten, stir through walnuts and divide the mixture into 12 even cupcakes. Bake in the oven and make the mascarpone topping. The cupcakes taste best when they’re freshly iced, so if you plan on making these ahead of time, make the mascarpone topping and refrigerate it until you are close to serving. Beat the topping again and spoon it onto the cupcakes when you are ready to serve.

To make Coffee Cream & Walnut Cupcakes you will need the following ingredients:

Ingridiens for Coffee Cream & Walnut Cupcakes

Steps to make Coffee Cream & Walnut Cupcakes

1	Heat the oven and prepare a cupcake tray
Preheat the oven to 355 °F. Line a cupcake tray with paper cupcake liners or grease each cup.
2	Make cupcake batter	2
Place 100 grams of butter, 100 grams of sugar, 100 grams of flour and 2 eggs with 4 teaspoons of coffee and a pinch of salt in a large bowl. Using a handheld mixer, beat the cake batter until creamy.
3	Add walnuts	1
Stir 25 grams of chopped walnuts into the batter.
4	Transfer batter to cupcake tray	3
Divide the cupcake batter between each of the paper cupcake liners.
5	Bake	20
Bake for 18-20 minutes, or until the tops are light golden brown.
6	Leave to cool
Cool in the tin for a few minutes before transferring to a wire rack to cool completely.
7	Make the topping	2
Using an electric hand mixer, beat 3 teaspoons coffee with mascarpone cheese and 2 tablespoons of sugar until smooth.
8	Top the cupcakes	3
Spoon a large dollop of coffee flavored mascarpone onto each cupcake and top each one with a walnut half.
9	Serve
Serve with afternoon tea or a mid morning coffee.

This Coffee Cream & Walnut Cupcakes recipe is one of the best! Delicious flavors and so easy to make too. Try making them out soon and don’t forget to tag #cookmerecipes in your baking posts!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.