Cupcakes are the cake of the moment, with some stores specializing in just them. These are made in muffin pans, which are fairly large, but make them in smaller pans if you wish.
Ingredients
- 1 tbsp instant coffee granules
- 1 tbsp boiling water
- 7 tbsp butter, softened
- 1¼ cups self-rising flour
- 3⁄4 cup superfine sugar
- 2 tbsp milk
- 2 large eggs
- scant 1 oz (25 g) walnuts, chopped
For the Coffee Icing
- 2 tsp instant coffee granules
- 2 tsp boiling water
- 7 tbsp butter, at room temperature
- 1¾ cups confectioners' sugar
- 12 walnut halves, to decorate
How to Make It
- Preheat the oven to 350˚F (180˚C). Put the coffee granules and water into a mixing bowl and stir until smooth. Add the butter, flour, sugar, milk, and eggs and mix with an electric whisk until smooth. Stir in the walnuts, then spoon into the muffin cases.
- Bake in the center of the oven for 20–25 minutes or until risen and golden brown. Transfer to a wire rack until stone cold.
- To make the icing, put the coffee granules and boiling water into a bowl and stir until smooth. Add the butter, sift in the confectioners' sugar, and stir until smooth and free of streaks.
- Spoon on to the cupcakes, then decorate each one with a walnut half.
