Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, coffee & walnut cupcakes with caramel icing. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Coffee & Walnut Cupcakes with Caramel Icing is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Coffee & Walnut Cupcakes with Caramel Icing is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have coffee & walnut cupcakes with caramel icing using 15 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Coffee & Walnut Cupcakes with Caramel Icing:
- Prepare For the cupcakes:
- Prepare 130 g gluten free self raising flour
- Get 45 g ground almonds
- Take 175 g dairy free spread
- Make ready 175 g caster sugar
- Prepare 3 eggs
- Take 1 tbsp ground coffee dissolved in 2 tbsps boiling water
- Take 3 tbsps dairy free milk
- Get 75 g finely chopped walnuts
- Prepare For the caramel icing:
- Make ready 30 g dairy free spread
- Make ready 80 g brown sugar
- Take 30 ml dairy free cream
- Get 125 g icing sugar
- Take 8 walnuts for decorating
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Instructions to make Coffee & Walnut Cupcakes with Caramel Icing:
- Preheat the oven to 180 oC - Line a 8 hole muffin tray with paper cases - Beat together the gluten free flour, ground almonds, dairy free spread, caster sugar, eggs, milk and coffee until light and fluffy - Stir in the chopped walnuts - Divide between the muffin cases - Bake in the oven for 20 minutes
- Remove from the oven and allow to cool completely - Make the icing by melting the dairy free spread and brown sugar in a pan over a low heat - Bring to the boil - Stir in the dairy free cream and boil for 2 minutes - Allow to cool then whisk in the icing sugar - Spread onto the cupcakes and top with a walnut
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