Coffee & Walnut Cupcakes

Need a sweet treat to bake this weekend? These coffee and walnut cupcakes are to die for! They were devoured by friends and family so quickly. They’re a light a fluffy vegan coffee cupcake with walnuts all the way through, with a vegan coffee buttercream icing topped with caramelised walnuts.

Ingredients

Cupcakes

2 cups flour

1 1/2 cups sugar

1 tbsp baking powder

1/2 tsp salt

1 cup plant milk

1/2 cup vegetable oil

1/3 cup really strong coffee

2 tsp apple cider vinegar

1 tsp vanilla extract

1 cup chopped walnuts

Coffee Buttercream Icing

1 tbsp strong coffee

2 cups icing sugar

2/3 cup margarine or vegan butter (cold)

Caramelised Walnuts for Topping

Handful walnuts

Vegan butter or margarine

Caster Sugar

Method

Preheat your oven to 180 degrees Celsius. For the cupcakes, sift dry ingredients (except walnuts) into a mixing bowl. In a separate bowl mix wet ingredients together then combine wet and dry and mix until just combined. Add walnuts and mix until the walnuts are spread evenly throughout the mix. Grease a muffin tray and fill each 2/3 full then place in the oven for 15-20 minutes until golden and a knife comes out clean. Should make about 18 cupcakes. Leave to cool before taking out of the muffin tray.

Once cool, make caramelised walnuts by melting about 1 tbsp butter in a fry pan then adding the walnuts and 1 tbsp sugar. Fry until walnuts start to brown then leave to cool.

To make the icing add all the icing ingredients together into a bowl and beat with an electric mixer until creamy.

Ice each cupcake and top with some caramelised walnuts.

Enjoy!