Coffee & Walnut Cupcakes

• 1 TBSP INSTANT COFFEE GRANULES
• 1 TBSP BOILING WATER
• 175 g BUTTER, AT ROOM TEMPERATURE
• 175 g LIGHT SOFT BROWN SUGAR
• 3 EGGS
• 175 g SELF-RAISING FLOUR
• 75 g WALNUT PIECES, CHOPPED COFFEE BUTTERCREAM: 2 tbsp INSTANT COFFEE GRANULES
• 1½ TBSP BOILING WATER
• 125 g BUTTER
• 350 g ICING SUGAR, AT ROOM TEMPERATURE
• 12 WALNUT HALVES

Preheat oven to 180°C/ fan 160°C/gas 4. Dissolve the coffee granules in the boiling water. Line a 12-hole cupcake tin with paper cupcake cases.

Place the butter, sugar, eggs, flour and cooled coffee mixture in the bowl fitted with the kneading/grinding tool. Process on speed 9 for 1 min. Add the chopped walnuts and mix at speed 3 for 15 s.

Spoon mixture into cases. Bake for 20 to 25 mins or until they spring back when lightly pressed. Cool on a wire rack.

For the buttercream icing, dissolve the coffee granules in the boiling water. Place butter, icing sugar and cooled coffee mixture in clean bowl fitted with kneading/grinding tool. Mix at speed 3 for 30 s and then speed 9 for 1 min.

Pipe a swirl of buttercream icing on top of cakes and decorate with a walnut.