This recipe makes 20 individual cakes of a light coffee sponge filled with finely chopped walnuts. They are sandwiched with a creamy coffee filling which is also used to coat the top. Each cake is then decorated with a half walnut. Scrumptious!
200g (7 oz) butter, softened (⅞ cup, or 1¾ sticks)
450g (1 lb) icing/powdered sugar (4 cups), sifted
1½ tsp vanilla extract
1½ tsp coffee extract
20 walnut halves
You will also need a tin/pan 20 × 30 × 5cm (8 × 12 × 2 inches) base lined. The right-sized roasting tin/pan will work.
Preheat the oven to 180°C (350°F) (gas 4).
Using a food mixer or electric hand mixer, beat the butter and sugar together for 3 minutes until light and fluffy.
Now gradually add the beaten eggs. If the mixture begins to curdle, just add 1 tablespoon flour.
Using a large spoon, fold in the flour and then the coffee extract, milk, and chopped walnuts until combined.
Spoon the mixture into the prepared tin/pan and level the surface. Bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.
Leave to cool for 5 minutes before turning out of the tin/pan to cool completely. Because of its size, the easiest way to do this is to place a wire rack over the top of the tin/pan, turn the rack over, lift off the tin/pan, and peel away the lining from the cake. Then place a second wire rack over the bottom of the cake and set the cake the right way up on the wire rack.
Meanwhile, to make the butter icing. Beat together the butter, icing/powdered sugar, vanilla and coffee extracts, together with 1½ tablespoons of hot water, until smooth.
To make it easier to decorate, cut the cake into two once it has completely cooled. Now slice each half horizontally through the middle and then sandwich back together using half the butter icing. Spread the remaining icing over the top of the cakes.
Cut each cake into 10 equal pieces and decorate each piece with a walnut half.
These little cakes are an adaptation of ones made on the Great British Bake-off. Coffee cupcakes with chopped walnuts have a coffee buttercream filling, chopped walnuts round the sides and a swirl of buttercream on the top. They really are delicious and, although each step takes a bit of time, they are not difficult and well worth the effort.
200g (7 oz) butter, softened (¾ cup + 2 tbsp, or 1¾ sticks)
2 tbsp milk
1½ tbsp coffee extract
170g (6 oz) walnuts, finely chopped (1⅓ cups)
2 × 12 hole bun/muffin trays
a piping bag fitted with a 2D star nozzle (the size used to swirl icing on the top of cupcakes)
For the cakes
Preheat the oven to 190°C (375°F) (gas 5)
Grease 16 of the bun/muffin holes. Base line them with parchment paper or just cut out the bottom of cupcake liners which is easier. (Don’t use the whole cupcake liner as you want the sides of the cakes to remain flat and quite firm.)
Beat the butter and sugar together until creamy. Then beat in the eggs one at a time, adding a tablespoon of the flour with each egg. Next mix in the coffee extract. Now fold in the remaining flour and baking powder. Alternatively add all the ingredients together in a food mixer and beat until well combined.
Finally gently fold in the nuts.
Divide the mixture evenly between the 16 prepared bun/muffin holes and then pop in the oven for about 18 minutes until the top of the sponge springs back when lightly pressed with the tip of the forefinger.
Remove from the oven and leave for 5 minutes for the cakes to become cool enough to handle. Take a small palette knife and run round the outside of the cakes to make sure they are free from the sides of the bun/muffin holes. Then carefully lift them out, peeling off the liners, and leave on a cooling rack to become cold.
For the icing and decoration
While the cakes are cooling the icing can be prepared.
Put the butter into a large bowl and then mix in half the sifted icing/powdered sugar, a tablespoon at a time, beating until creamy. Then beat in the remaining icing/powdered sugar. Add in the milk and coffee extract and beat until smooth and creamy.
Once the sponges have become cold, cut them in half horizontally. Do this very carefully as the sponges will be very light in texture. Using a little less than a quarter of the buttercream, spread a layer over the bottom half of each cake and then sandwich them back together again.
Now spread a very thin layer of the buttercream around the sides of each cake. Again this needs to be done very gently, being careful not to put pressure on the top and bottom of the cakes as you do it, or they become squashed.
Now roll the sides of each cake in the chopped nuts until thickly coated.
Finally, fill the icing bag, fitted with the star nozzle, with the remaining buttercream and swirl the icing over the top of each cake.