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Coffee and walnut cupcakes

by Mary Berry

Rating

Prep time:
25 min
Cook time:
25 min
Serves:
makes 12
Difficulty:
easy

Mary Berry’s coffee and walnut cupcakes are easy to make and are great for an afternoon tea treat

Ingredients

Method

Tips and suggestions

The cupcakes can be made and iced up to 1 day ahead. Freeze without the icing for up to 1 month.

How to soften butter:
To make sure the butter is soft enough to work with, cut it into small cubes and pop into a bowl of lukewarm water. After 10 minutes or so, squeeze one of the cubes – it should be lovely and soft.?You can then drain them and use them.

These are made in muffin tins, which are fairly large, but make them in bun tins if you wish – you should get 18 fairy cakes.

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