Coffee & Walnut Cupcakes with Caramel Icing
Coffee & Walnut Cupcakes with Caramel Icing

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, coffee & walnut cupcakes with caramel icing. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coffee & Walnut Cupcakes with Caramel Icing is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Coffee & Walnut Cupcakes with Caramel Icing is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook coffee & walnut cupcakes with caramel icing using 15 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Coffee & Walnut Cupcakes with Caramel Icing:
  1. Take For the cupcakes:
  2. Make ready 130 g gluten free self raising flour
  3. Take 45 g ground almonds
  4. Make ready 175 g dairy free spread
  5. Prepare 175 g caster sugar
  6. Make ready 3 eggs
  7. Get 1 tbsp ground coffee dissolved in 2 tbsps boiling water
  8. Prepare 3 tbsps dairy free milk
  9. Take 75 g finely chopped walnuts
  10. Get For the caramel icing:
  11. Take 30 g dairy free spread
  12. Get 80 g brown sugar
  13. Take 30 ml dairy free cream
  14. Get 125 g icing sugar
  15. Get 8 walnuts for decorating
Instructions to make Coffee & Walnut Cupcakes with Caramel Icing:
  1. 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
  2. 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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