Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, coffee & walnut cupcakes with caramel icing. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Coffee & Walnut Cupcakes with Caramel Icing is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Coffee & Walnut Cupcakes with Caramel Icing is something that I’ve loved my whole life. They are fine and they look fantastic.

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain Coffea species. When coffee berries turn from green to bright red in color - indicating ripeness - they are. Do you know the difference between a latte, flat white and cappuccino?

To begin with this recipe, we have to first prepare a few ingredients. You can have coffee & walnut cupcakes with caramel icing using 15 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Coffee & Walnut Cupcakes with Caramel Icing:

1. Get For the cupcakes:
2. Prepare 130 g gluten free self raising flour
3. Take 45 g ground almonds
4. Prepare 175 g dairy free spread
5. Make ready 175 g caster sugar
6. Take 3 eggs
7. Get 1 tbsp ground coffee dissolved in 2 tbsps boiling water
8. Make ready 3 tbsps dairy free milk
9. Make ready 75 g finely chopped walnuts
10. Get For the caramel icing:
11. Get 30 g dairy free spread
12. Take 80 g brown sugar
13. Take 30 ml dairy free cream
14. Make ready 125 g icing sugar
15. Take 8 walnuts for decorating

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Instructions to make Coffee & Walnut Cupcakes with Caramel Icing:

1. Preheat the oven to 180 oC - Line a 8 hole muffin tray with paper cases - Beat together the gluten free flour, ground almonds, dairy free spread, caster sugar, eggs, milk and coffee until light and fluffy - Stir in the chopped walnuts - Divide between the muffin cases - Bake in the oven for 20 minutes
2. Remove from the oven and allow to cool completely - Make the icing by melting the dairy free spread and brown sugar in a pan over a low heat - Bring to the boil - Stir in the dairy free cream and boil for 2 minutes - Allow to cool then whisk in the icing sugar - Spread onto the cupcakes and top with a walnut

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