Mary Berry Coffee and Walnut Cupcakes Recipe

Discover the delight of baking with the classic British flavor combination in Mary Berry's Coffee and Walnut Cupcakes recipe. This delightful treat brings the rich taste of coffee and the crunchy texture of walnuts together in a cupcake form, making it a perfect dessert for any occasion. Let's dive into the details of creating these irresistible cupcakes, a testament to Mary Berry's baking expertise.

Coffee and Walnut Cupcakes: A British Classic

The recipe is designed to capture all the flavors of a traditional coffee and walnut cake but in a more convenient cupcake form. These cupcakes are not only easy to make but also simple to decorate, requiring no advanced cake decoration skills. They promise a taste that's as satisfying as their appearance.

Ingredients List for the Coffee and Walnut Cupcakes

For the cupcakes, you'll need:

• 225g of softened butter or margarine
• 225g caster sugar
• 4 large eggs, room temperature
• 225g self-raising flour
• 50g finely chopped walnuts
• 2 tablespoons of strong black coffee

For the icing and decoration:

• 100g softened butter or margarine
• 200g sieved icing sugar
• 2 tablespoons strong black coffee
• 24 whole walnuts for decoration (approximately 30g)

Preparation Instructions

1. Begin by selecting 24 appealing walnuts for decoration and finely chop the remaining 50g for the cupcakes.
2. Preheat your oven to 180°C/160°C fan/gas mark 4/350°F and prepare your cupcake tins with liners.
3. Cream the butter and sugar until pale, then incorporate eggs one at a time, followed by the flour and the coffee mixture.
4. Stir in the finely chopped walnuts, divide the mixture among the cupcake cases, and bake for approximately 13-15 minutes.
5. For the icing, blend the butter and icing sugar, then mix in the coffee. Decorate each cooled cupcake with icing and a walnut.

Storage and Reheating

These cupcakes can be stored in an airtight container for 2-3 days in a cool place. They are also suitable for freezing, either decorated or undecorated. To freeze, wrap the cupcakes well or use an airtight container. The buttercream can be frozen separately in a sealed container.

Nutritional Information

Each serving approximately contains:

• Calories: 237
• Fat: 15g
• Saturated Fat: 7g
• Carbohydrates: 25g
• Sugar: 18g
• Protein: 3g

Frequently Asked Questions

• Can I use plain flour instead of self-raising flour? Yes, but you'll need to add 1 + ½ teaspoons of baking powder for this recipe.
• Is it better to use butter or margarine? Both can be used, but margarine or baking spread might make the sponge rise more and is easier to use directly from the fridge.
• Can these cupcakes be made gluten-free or dairy-free? Yes, by substituting the flour for a gluten-free blend and using dairy-free alternatives for butter and milk.

Enjoy crafting these exquisite Coffee and Walnut Cupcakes, a delightful nod to Mary Berry's culinary genius. Whether you're a novice or an experienced baker, this recipe is a straightforward way to bring a piece of British baking tradition into your kitchen.

For a more detailed walkthrough, refer to the original recipes by Eb Gargano at Easy Peasy Foodie​​ and The Baking Explorer​​.