Saturday, May 21, 2016

Comforting coffee and walnut cupcakes

Coffee and walnut cupcakes

Today is going to be a busy day and with Adrian in UK, the running around will all be down to me. Ed is taking his first step to fame and fortune as a real rockstar. As well as an afternoon rehearsal for an upcoming event for the music school he is at, he has been asked to stand in as guitarist for a real band with a real gig in a real bar. 

Perfecting my Rock-Chick look!
This means another rehearsal followed by the event itself this evening, all of which he needs chauffeuring to and from. Add to this the current panic buying of fuel in France, thanks to the manifestations by anyone and everyone (or so it seems) that has affected supply at petrol stations and an orange alert for stormy and windy weather this evening, I decided that I needed a boost. Enter my coffee and walnut cupcakes - sweet, delicious and a real comforting treat. We all have those days when only comfort food will do, so here is my recipe.

115g softened butter
115g caster sugar
2 large eggs, beaten
150g plain flour
1 tsp of baking powder
strong black coffee
1 tbsp of walnut oil (optional)
1 tbsp of walnut flour (optional)

75g softened butter
100g icing sugar
Halved walnuts to decorate

Preheat the oven to gas 4
Cream the butter and sugar until light and fluffy and then add the walnut oil if you are using it.
Add the beaten eggs, a little at a time and add a spoonful of flour if you are worried about it splitting. Beat until smooth.
Add in the flour, walnut flour and baking powder. Mix well and then add a tablespoon of the cold coffee. If it is still a little thick add a little more coffee.
Divide equally between your cupcake cases, I made 18 small(ish) cupcakes. Bake for about 15 minutes until golden and springy to touch.
Leave to cool on a wire rack.

For the buttercream topping, mix together the butter and icing sugar and add some coffee in small amounts until the desired consistency. Pipe onto the cold cakes and decorate each cake with a walnut half. If your piping is as haphazard as mine, the walnut disguises any mistakes. Enjoy every mouthful, if possible in a quiet and calm place with a cup of coffee on the side.

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