You will need:
140g Self Raising Flour
140g Caster Sugar
120g Margarine
2 Eggs
2 tbsp Milk
1 tbsp Instant Coffee
1 tbsp hot water
50g Chopped Walnuts
For the Buttercream:
175g Icing Sugar
75g Butter
2 tsp Milk
2 tsp Instant Coffee
2 tsp hot water
12 Walnut Halves (optional)
Method:
1. To your 1 tbsp coffee granules add 1 tbsp boiling water and mix until well combined. Put this to one side.
2.Then in a separate bowl, cream together the butter and sugar in a bowl until well combined.
3.Then add the eggs, the coffee mix and milk then mix well.
4.Then add the self-raising flour and chopped walnuts then mix until well combined.
5. Then divide your mixture between 12 cupcake cases, and bake in a pre-heated oven at Gas Mark 4, 180C or 160C fan assisted for 20-25 mins, or until a skewer in the cakes comes out clean.
6. To make the buttercream; to your 2 tsp coffee granules add 2 tsp boiling water and mix until well combined. Put this to one side to cool.
7. In a separate bowl, add the butter to icing sugar and push the butter into the icing sugar using a fork. This should help keep the icing dust down.
8. Once the butter and icing sugar are as mixed as they can be, add the coffee mix a bit at a time until it is a smooth buttercream. If you add too much liquid, add more icing sugar to bring it back. If it is still too thick then add the milk a bit at at time until you are happy with the consistency.
9. Top each cupcake with buttercream and a walnut half.