Coffee Walnut Cupcakes

As part of a Wallace & Gromit Big Bake Week at work I decided to make more different cakes rather than the normal Vanilla or chocolate cakes. This event raises money the Wallace and Gromit children charity with is a worthy cause.

Now I love coffee cake, but whats better…Walnut and coffee cake! Specially at mid morning with a cup or tea or coffee! Heaven!


Walnuts are a great Super foods with high protein, great source of healthy and good fats and has a good amount fiber. Walnuts contains many of the essential amino acids and omega 3 needed for the body.


Now I must admit I only put 1 tsp of coffee in my cake, and was quiet enough so then added 2 tsp to the frosting which made a perfect balance on my first attempt. So during round 2 I adjusted to 1 1/2 tsp in both and that was the magically combination!

4oz margarine
4oz Caster sugar
4oz Self raising flour
2 Eggs
1 Tsp Vanilla
1 1/2 Tsp Instant coffee (dissolved in hot water)
25g Chopped walnuts
50g margarine
250g Icing Sugar
1 1/2 Tsp Instant coffee (dissolved in hot water)


Dissolve the 1 1/2 tsp instant coffee in a little hot water and set aside.


Using the all in one method add the eggs,4oz margarine, 4oz caster sugar, 4oz self-raising flour, vanilla and dissolved coffee.


Mixed at medium speed for about 2 minutes and add chopped walnuts.


Stir in the nuts


Scoop into cup cake cases about 1/2 full.


Bake in the oven at 170c for 15-20 minutes until baked through.


Mix margarine, icing sugar, and dissolved coffee until all combined and at the piping consistency ( if a little runny add more icing sugar – if too thick add a few drops of milk) and put into a piping bag with a star nozzle.


Pipe the icing over the cakes and sprinkle on some more chopped walnuts.

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