Having mastered the basics of cupcake baking  I am now getting all fancy and inventing my own flavours. This particular flavour was declared my best yet by my husband, and he’s eaten a lot of cupcakes recently so he would know. In fact as I type I’m waiting by the phone for my call to bake these for HRH on the jubilee (well a girl can dream).

Ingredients for Coffee Bean and Walnut Cupcakes. 

makes 16.

115 g / 4 oz butter, softened.

115 g / 4 oz soft light brown sugar.

2 eggs.

115 g / 4 oz self raising flour.

1/2 tsp baking powder.

1 tsp instant coffee granules dissolved in 1 tbsp boiling water and cooled.

1 oz chocolate coated coffee beans

1 oz walnuts.


115 g / 1 oz butter softened.

175 g / 6 oz icing sugar.

1 tsp coffee granules dissolved in 1 teaspoon of boiling water and left to cool.

walnuts or chocolate coated coffee beans to top (optional).

To Make Coffee Bean and Walnut Cupcakes.

Preheat the oven to 190 d / 375 f / gas mark 5. Put 16 paper cupcake cases in 2 bun trays.

Put the butter, sugar and eggs in a bowl. Sift in the flour and baking powder, then beat together until smooth. Add the dissolved coffee, coffee beans and walnuts and beat together until well mixed. Spoon the mixture into the paper cases.

Bake the cupcakes in the preheated oven for 20 mins or until well risen and golden brown. Transfer to a wire rack and leave to cool.

To make the icing, beat the butter and coffee mixture until it is soft. Gradually add the icing sugar and beat until it is mixed and light and fluffy. When the cakes are completely cool either pipe on the icing or use a pallet knife to smooth it on.