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Coffee and Walnut Cupcakes with Coffee Buttercream
Ingredients
  • subheading: FOR THE CUPCAKES:
  • 2 tablespoons instant coffee granules (note 1)
  • 195 g plain (all purp) flour (1 ½ cups / 7oz)
  • ¼ cup cornflour ( cornstarch)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted (113g / 1 stick / 4oz)
  • 100 g white granulated sugar (½ cup / 3.5oz)
  • 100g g light brown sugar, packed (½ cup / 3.5oz)
  • 2 large eggs, at room temp
  • 1 teaspoon vanilla extract
  • ¾ cup whole buttermilk (180ml)
  • ½ cup walnuts, roughly chopped
  • subheading: FOR THE COFFEE BUTTERCREAM:
  • 226 g unsalted butter, cut into cubes and softened (1 cup / 2 sticks / 8oz)
  • 390 g icing (powdered) sugar, sifted (3 cups / 13.8oz)
  • 2 tablespoons instant coffee granules (note 1)
  • 1 teaspoon vanilla
  • subheading: For best results, always weigh ingredients where a weight is provided:
  • Equipment
  •  
  • Silicone spatula and balloon whisk
  •  
  • mixing bowls
  •  
  • Muffin trays
  •  
  • stand mixer or hand beater
  •  
  • Large cookie scoop
Steps
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