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These coffee and walnut cupcakes are rich, nutty, and perfect for any coffee lover. They have a soft and fluffy texture, a delicious coffee flavour, and crunchy walnuts in every bite. Topped with smooth coffee buttercream and a classic butterfly decoration, they are great for afternoon tea, birthdays, or special occasions. In this recipe Mary Berry uses the all-in-one method, making it super easy and foolproof—just mix everything in one bowl and bake! Whether you’re making them for a gathering or just to enjoy with a cup of coffee, these cupcakes are a guaranteed hit. Ingredients Needed For the cupcakes: 2 tsp instant coffee granules 115g (4oz) butter (room temperature) or baking spread (at least 70% fat) 115g (4oz) caster sugar 115g (4oz) self-raising flour 1 tsp baking powder 2 large eggs 45g (1 1/2oz) walnut halves, finely chopped For the icing: 2 tsp instant coffee granules 350g (12oz) icing sugar, plus extra for dusting 175g (6oz) butter (room temperature) 6 walnut halves, halved lengthways How To Make Coffee and Walnut Cupcakes Prepare the oven and coffee: Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Line a 12-hole shallow bun tin with paper cases. In a small bowl, dissolve the coffee granules in 2 teaspoons of hot water, then set aside to cool. Make the cake batter: In a large bowl, combine the butter, caster sugar, self-raising flour, and baking powder. Add the eggs and the cooled coffee mixture. Using an electric hand whisk or a wooden spoon, beat until the mixture is smooth and creamy. Stir in the chopped walnuts. Bake the cupcakes: Divide the batter evenly between the paper cases. Bake for 15–20 minutes until the cupcakes are well-risen and firm to the touch. Transfer them to a wire rack and let them cool completely. Make the coffee icing: In a small bowl, dissolve the coffee granules in 2 teaspoons of hot water and let it cool. Sift the icing sugar into a large bowl. Add the butter and cooled coffee mixture, then beat until smooth and fluffy. Decorate the cupcakes: Using a sharp knife cut a small circle from the top of each cupcake and cut each piece in half to create “butterfly wings”. Spoon the icing into a piping bag fitted with a star nozzle and pipe a swirl into the centre of each cupcake. Place the reserved cake pieces on top to resemble wings, then add a walnut quarter between them. Lightly dust with icing sugar before serving. Recipe Tips Use soft butter: Let the butter sit at room temperature for 2–3 hours before baking to ensure a smooth mixture. Even baking: Fill the paper cases evenly so that all cupcakes rise at the same rate. Smooth icing: Sift the icing sugar before mixing for a lump-free, creamy texture. No piping bag? Simply spread the icing on top with a butter knife or spoon for an easy alternative. How To Store Leftovers Storing in the fridge: Place the cupcakes in an airtight container and store them in the fridge for up to 3 days. Bring them to room temperature before serving for the best texture. Freezing without icing: Store uniced cupcakes in a freezer-safe container for up to 3 months. Thaw them at room temperature before decorating. Freezing with icing: If freezing with icing, arrange the cupcakes in a single layer inside a container and freeze for up to 2 months. Allow them to thaw in the fridge overnight, then let them sit at room temperature before serving. Try More Recipes: Mary Berry Chocolate Cupcakes Mary Berry Ginger Cupcakes Mary Berry Lemon Cupcakes Mary Berry Carrot Cupcakes

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