Coffee & Walnut Cupcakes with Caramel Icing.
Hey everyone, it's me, Dave, welcome to my recipe site. Today, we're going to make a special dish, coffee & walnut cupcakes with caramel icing. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
Coffee & Walnut Cupcakes with Caramel Icing is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It's simple, it is quick, it tastes delicious. Coffee & Walnut Cupcakes with Caramel Icing is something that I've loved my entire life. They're nice and they look wonderful.
To get started with this particular 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 cook that.
The ingredients needed to make Coffee & Walnut Cupcakes with Caramel Icing:
- {Take of For the cupcakes:.
- {Make ready 130 g of gluten free self raising flour.
- {Make ready 45 g of ground almonds.
- {Prepare 175 g of dairy free spread.
- {Take 175 g of caster sugar.
- {Take 3 of eggs.
- {Prepare 1 tbsp of ground coffee dissolved in 2 tbsps boiling water.
- {Get 3 tbsps of dairy free milk.
- {Make ready 75 g of finely chopped walnuts.
- {Take of For the caramel icing:.
- {Make ready 30 g of dairy free spread.
- {Get 80 g of brown sugar.
- {Prepare 30 ml of dairy free cream.
- {Get 125 g of icing sugar.
- {Make ready 8 of walnuts for decorating.
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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