Coffee & Walnut Cupcakes with Caramel Icing

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Coffee & Walnut Cupcakes with Caramel Icing. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Coffee & Walnut Cupcakes with Caramel Icing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coffee & Walnut Cupcakes with Caramel Icing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coffee & Walnut Cupcakes with Caramel Icing is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Coffee & Walnut Cupcakes with Caramel Icing using 15 ingredients and 2 steps. Here is how you cook it.

Gluten & Dairy Free

Ingredients and spices that need to be Prepare to make Coffee & Walnut Cupcakes with Caramel Icing:

1. For the cupcakes:
2. 130 g gluten free self raising flour
3. 45 g ground almonds
4. 175 g dairy free spread
5. 175 g caster sugar
6. 3 eggs
7. 1 tbsp ground coffee dissolved in 2 tbsps boiling water
8. 3 tbsps dairy free milk
9. 75 g finely chopped walnuts
10. For the caramel icing:
11. 30 g dairy free spread
12. 80 g brown sugar
13. 30 ml dairy free cream
14. 125 g icing sugar
15. 8 walnuts for decorating

Instructions to make 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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