Coffee and walnut is my dad’s absolute favourite cake, and even my walnut-hating sister loves this recipe. These cupcakes deliver a punch of flavour for their size.
This recipe makes 9 cupcakes.
Ingredients
Cake
- 125g room temperature margarine
- 50ml strong coffee
- 140g self-raising flour
- 125g golden caster sugar
- 2 eggs
- 1 tsp vanilla
- 45g walnuts, chopped into chunks
Cream Cheese Icing
- 55g icing sugar, sieved
- 75ml plant-based double cream
- 55g dairy-free cream cheese, room temperature
- 1 tbsp coffee
Process
- Preheat oven at 160C fan assisted. Put cupcake cases into a cupcake tin
- Put all cake ingredients except the walnuts into a bowl and mix until just combined
- Fold in the walnuts
- Fill cupcake cases up to 2/3 with mixture
- I use a 1/4 cup measuring cup when filling the cupcake cases to make sure each case has the same amount in it
- Bake for 20 mins, or until a skewer comes out clean
- Leave to cool in the tin for 15 minutes, then onto a cooling rack until completely cool
Cream Cheese Icing
- Whip the dairy-free cream cheese until really smooth
- Add the icing sugar, plant-based double cream and coffee. Whip until thick and a spoon leaves a trail in the mixture when passed through
- Decorate the cupcakes using either an offset spatula or by filling a piping bag
- Leave them with just the cream cheese icing, or top off with a walnut half or other decoration
Enjoy!
P.S. Want to bake a cake instead of cupcakes? This recipe will make a single 8″ (20cm) coffee and walnut cake! There’s even no need to change the time in the oven.
Amazon Associate Links
Most of the baking equipment I used can be found on Amazon, find them here
Ellebee's Bakes & Cakes 