Ingredients 85g walnuts, finely chopped
115g butter, at room temperature
115g caster sugar
115g self-raising flour
1/2 tsp baking powder
2 tsp instant coffee dissolved in 1 tsp hot water
For coffee icing
1 Tbsp instant coffee dissolves in 1 Tbsp hot water
175g butter, at room temperature
350g icing sugar, sifted
12 walnut halves
Preheat oven to 180 C. Line muffin tray with cupcake cases.
Place butter, caster sugar, flour, baking powder, eggs and instant coffee solution in large mixing bowl and beat well until light and fluffy. Fold in chopped walnuts.
Spoon mixture into cases and bake for 15-20mins or until centre springs back when lightly touched. Transfer to wire rack to cool.
Meanwhile, make the icing. Place instant coffee solution in bowl and beat in butter. Gradually add sifted icing sugar, beating until light and fluffy. Pipe or spoon icing on top of cooled cupcakes and decorate with a walnut.