Hello everybody, hope you’re having an amazing day today. Today, we’re going to make 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 foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Coffee & Walnut Cupcakes with Caramel Icing is something which I have loved my entire life.
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To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Make ready For the cupcakes:
- Take 130 g gluten free self raising flour
- Prepare 45 g ground almonds
- Make ready 175 g dairy free spread
- Make ready 175 g caster sugar
- Get 3 eggs
- Get 1 tbsp ground coffee dissolved in 2 tbsps boiling water
- Make ready 3 tbsps dairy free milk
- Prepare 75 g finely chopped walnuts
- Take For the caramel icing:
- Take 30 g dairy free spread
- Make ready 80 g brown sugar
- Get 30 ml dairy free cream
- Take 125 g icing sugar
- Prepare 8 walnuts for decorating
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Instructions 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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