Coffee-Walnut Cupcakes

Calling all coffee lovers, this is the cake for you! The combination of coffee and walnut is quite delightful and there is no better aroma to fill your home than with coffee in the form of cakes.  This cake is moist, buttery with a soft texture and packed with coffee flavour.  It is deliciously satisfying, especially with a cup of steaming coffee.

[4 Eggs (with shells) weighed 230g]

Ingredients:  Makes 12 cupcakes

(A)
180g unsalted butter, softened at room temperature
45g caster sugar

(B)
4 egg yolks

(C)  Mix together:
150g self-raising flour
20g milk powder
30g almond meal
1/8 tsp sea salt (omit if using salted butter)

(D)
55g espresso coffee

(E)
30g walnut, toasted and chopped
extra whole walnuts, for topping

(E)

4 egg whites, bring to room temperature

45g caster sugar

• Preheat oven to 170°C.  
• In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until medium peaks formed.  Set aside.
• Using the same beaters, cream butter and sugar until light and pale in colour.
• Gradually add in egg yolk, one at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
• Add in flour mixture and coffee in 3 additions, starting and ending with flour. Combine until just incorporated.
• Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.  Gently fold in chopped walnuts.
• Divide batter among cupcake cases, filling each case about 3/4 full.  Place a whole walnut on top of the batter.
• Bake for about 25 mins or until a skewer inserted into the centre of the cake comes out clean.
• Transfer the cupcakes on a wire rack to cool.