Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coffee & walnut cupcakes with caramel icing. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. When coffee berries turn from green to bright red in color - indicating ripeness - they are. Do you know the difference between a latte, flat white and cappuccino?
Coffee & Walnut Cupcakes with Caramel Icing is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Coffee & Walnut Cupcakes with Caramel Icing is something that I’ve loved my entire life.
To get started 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 can achieve that.
The ingredients needed to make Coffee & Walnut Cupcakes with Caramel Icing:
- Prepare For the cupcakes:
- Prepare 130 g gluten free self raising flour
- Take 45 g ground almonds
- Get 175 g dairy free spread
- Prepare 175 g caster sugar
- Make ready 3 eggs
- Take 1 tbsp ground coffee dissolved in 2 tbsps boiling water
- Get 3 tbsps dairy free milk
- Take 75 g finely chopped walnuts
- Prepare For the caramel icing:
- Get 30 g dairy free spread
- Make ready 80 g brown sugar
- Prepare 30 ml dairy free cream
- Prepare 125 g icing sugar
- Get 8 walnuts for decorating
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Steps 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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