Coffee and Walnut Cupcakes
Ingredients
- 120g dairy free butter
- 145ml dairy free milk
- 200g caster sugar
- 270g self raising flour
- 1 tsp baking powder
- 1 tbsp @fudcouki cinnamon powder
- 1 shot of espresso or 3 tbsp strong coffee
- 3 tbsp aquafaba or 1 flax egg (1 tbsp flaxseeds + 3 tbsp water)
- 80g @fudcouki walnut halves
Buttercream
- 150g dairy free butter
- 200g icing sugar
- 2 tbsp espresso
Preparation
Preheat the oven to 180c and line a cupcake tin with 12 cupcake cases.
Add the dairy free butter and milk to a saucepan on low heat, stirring occasionally until the butter has completely melted.
Add the self raising flour, baking powder, caster sugar and cinnamon powder to a large mixing bowl and whisk until combined.
Add the melted butter and milk to the dry ingredients along with either the flax egg or aquafaba and espresso.
Mix the ingredients together until a smooth cake batter has formed.
Chop the walnuts into small pieces and fold 60g into the mixture, leaving the remaining 20g to top the cupcakes with.
Divide the mixture between the 12 cupcakes cases and place them in the oven for 25 minutes or until a skewer poked through the middle comes out clean.
Allow the cupcakes to cool completely before icing them.
To make the buttercream, whip the butter for 10 minutes in a mixing bowl, this is easier to do with an electric whisk.
Sieve the icing sugar into the bowl and whisk together.
Add the espresso and whisk until the icing is light and fluffy.
Decorate each cupcake with the buttercream and finally sprinkle some walnuts on top.
