February 27, 2009 - 12:30 GMT hellomagazine.com Coffee and walnut cupcakes GALLERY 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 MethodPreheat 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.