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Walnut Cupcakes

"These Walnut Cupcakes are made with sour cream. They are so light that it's hard to stop at just one!

Coffee and walnuts taste fantastic together and the combination of them make this a mouth-watering cupcake. I often dust the cupcakes with confectioners (icing) sugar but for a special occasion I top the cupcakes with a coffee buttercream frosting.

For an even more decadent treat - drizzle the walnut and coffee cupcakes with a coffee syrup prior to frosting. The flavor of the coffee syrup soaks into the cupcake and really makes an impact.

To make the syrup all you need is 1 tblsn instant coffee powder, 2oz (50g) demerera sugar and 2fl oz (55 ml) boiling water. Stir the three ingredients together until the coffee and sugar have dissolved. The syrup is then ready to brush over the tops of the cupcakes.

Ingredients:

• 3/4 cup walnuts
• 2/3 cup brown sugar, firmly packed
• 4oz (125g) butter
• 2 eggs, lightly beaten
• 1 cup self-raising flour
• 1/3 cup sour cream
• 1 tbsp coffee essence

Preparation:

• Preheat oven to 315F (160C).

• Line cupcake trays with cupcake papers.

• Process the walnuts and 1/4 cup of brown sugar in a food processor until the walnuts are roughly chopped into small pieces.

• Transfer to a bowl.

• Cream the butter and remaining sugar together in the food processor until pale and creamy.

• With the motor funning, gradually the egg and process until smooth.

• Add the flour and blend until well mixed.

• Add the sour cream and essence and process until thoroughly mixed.

• Spoon half a teaspoon of the sugar and walnut mixture into the base of each cupcake paper, followed by a teaspoon of the cake mixture. Sprinkle a little more walnut mixture over the top, a little more cake mixture and top with the remaining walnut mixture.

• Bake for 20 minutes or until rise and springy to the touch.

• Leave in the trays for 5 minutes and then transfer coffee and walnut cup cakes to a wire rack to cool.

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