This is a little bit of a different recipe, but one of our household favourites for adults. These Coffee Apple & Walnut Cupcakes are definitely not for any kid, but are the perfect snack for tired parents, to take along to mum groups, or to eat out of reach of a toddler! We top them with coffee buttercream and crushed walnuts for an extra special treat.
Coffee Apple & Walnut Cupcakes
These are not for the kids!! These are however a perfect snack for tired parents!
Ingredients
Wet ingredients:
- 1 cup of espresso/6 shots (can sub with 3 Tbsp of instant coffee powder and 1 cup of boiling water)
- 1 apple (peeled, cored & diced)
- 1/3 cup/80ml of soy milk
- 1/3 cup/80ml of grapeseed oil (can sub with sunflower, avocado or light olive oil)
Dry ingredients:
- 2.5 cups/ 375g of plain flour
- 1 cup/ 220g of sugar (we use half white and half raw)
- 1 Tbsp of baking powder
- 1 cup/ 150g of walnuts (chopped, plus a few extra to decorate the tops)
For the Coffee Buttercream:
- 3 cups/ 450g of icing sugar
- 1 shot of espresso (sub with 2 tsp of instant coffee powder and 2 Tbsp of hot water mixed together)
- 1/3 cup/ 80g of vegan butter (softened to room temp)
Instructions
- Preheat the oven to 180c/350f then line a 12 muffin tin with liners or lightly grease with vegan butter.
- Make your espresso or coffee, then add the diced apple to it and place to the side for it to absorb some of the coffee flavour.
- In a large bowl, add all of the dry ingredients and lightly stir with a fork to combine.
- Add the remaining wet ingredients to the coffee mix, stir, then combine with the dry ingredients - you don’t want to over mix the batter here, just stirring enough to remove any lumps of flour.
- Evenly spoon the mix into the muffin tin and bake for 22-25 minutes until a skewer comes out clean. Remove from the oven and place on a cooling tray and leave to cool completely before icing.
- While the cupcakes are baking, make the buttercream frosting by adding the coffee, butter and half a cup of the icing sugar to a bowl and use an electric whisk (you can also whisk by hand) to combine together. Gradually add the icing sugar, half a cup at a time, scraping the sides as needed. It will take a few minutes to become nice and smooth. Once all of the sugar is combined, place the bowl of frosting in the fridge until you are ready to frost the cupcakes (you can either spoon the frosting on, or use a piping bag to decorate however you like - optional to add some crushed walnuts on top like we did).
- Enjoy!
Notes
Store in the fridge for up to 5 days or freeze fully iced for up to 2 months.
Did you make this recipe?
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