Walnut & coffee cupcakes

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I have a new obsession: The Great British Bake Off.
Last year, I asked for this book for my birthday but I never realised that it accompanies the first season of the GBBO (though it says so on the front cover and it’s called The Great British Book of Baking… umm…).
So now that I’m really into it (I’m watching Season 3 Episode 4 as I type this), I thought I’d give one of the recipes a go.

Originally, this is a walnut cake with coffee topping but I slightly altered the recipe and also halved the amount of ingredients as this was my first attempt 🙂


For about 8 cupcakes, you need:

90g softened, unsalted butter
90g caster sugar
2 eggs, at room temperature, beaten
40g walnut pieces, chopped smaller
90g self-raising flour
1/4 teaspoon baking powder
2 tablespoons of coffee

60g unsalted butter
150g icing sugar
2 tablespoons of coffee
2 tablespoons of cream
extra walnut pieces for decoration

Pre-heat the oven to 180°C / 350 F / gas 4.

In the original recipe, it says to use 1 tablespoon of instant coffee, dissolved in 1 tablespoon boiling water (for the sponge) and 3 tablespoons instant coffee, dissolved in 2 tablespoons boiling water (for the topping, respectively). However, I simply made a cup of coffee as I usually would using an italian coffee maker like this, and then took two tablespoons for each mixture.

Start by making your sponge. Beat the butter for a few minutes until pale and fluffy. Whisk in your sugar and make sure it’s well combined. Add your eggs gradually, mixing really well in between each stage. Then add your sifted flour and baking powder, the coffee and the walnuts. Using a metal spoon, gently fold the ingredients together.

Put your cupcakes on the middle shelf into your oven. They should be ready after 15-22 minutes. Take them out of the oven and let them cool completely.

Meanwhile, sift your icing sugar into a heat-proof bowl. Melt the butter until it starts bubbling and add to the icing sugar. Immediately add the coffee and cream and mix everything together using a wooden spoon. Then put the mixture in the fridge until it’s thickened (I had mine in the fridge for about 30 minutes).

When your cupcakes are completely cooled, either pipe your icing on or use a spoon (I obviously did the latter – I’m not quite at the piping stage yet!). Decorate with a walnut piece each (or a coffee bean, which would be nice as well).

Let me know if you try this, I’d love to see (and know how you liked it)!

’til then x

This post contains affiliate links. Please see my disclaimer for more info.

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