Ingredients (makes 12 cupcakes)

• 175g/6oz butter, softened
• 175g/6oz Fairtrade unrefined golden caster sugar
• 3 large eggs
• 175g/6oz self-raising flour, sifted
• 1 tsp baking powder
• 2 tsp Cafédirect Classic Blend Premium instant coffee
• 65g/21⁄2oz Fairtrade walnut pieces

For the icing

• 100g/4oz Fairtrade icing sugar
• 4 tbsp boiling water
• 4 tsp Cafédirect Classic Blend Premium Quality instant coffee
• 12 walnut halves

Method

Preheat the oven to 170°C, 325°F, Gas 3, and line a 12-hole cupcake tin with paper cases.

In a large bowl, beat together the butter and sugar until light, pale and fluffy. Crack the eggs into a separate bowl or cup. Break them up slightly with a fork and add them, a little at a time, to the butter and sugar mixture, beating well after each addition.

In a separate bowl, mix together the flour and baking powder. Using a large metal spoon, fold them into the butter, sugar and egg mixture, a little at a time.

Dissolve the coffee in 1 tbsp boiling water and stir into the cake mix, then gently fold in the chopped walnuts.

Divide the mixture between the cases then bake for 15-20 minutes until golden and springy to the touch. Leave to cool.

To make the icing, place the icing sugar in a bowl. Mix the boiling water with the coffee then stir into the icing sugar. Leave for 1 minute, then lift a spoon out of the mixture – the icing should run off in thick ribbons. If not, add a little more water.

Spread the icing over the cupcakes and top each one with a walnut half.