Mary Berry Coffee And Walnut Cupcakes Recipe [Tips & Tricks]

If you’re a fan of deliciously indulgent baked goods, you absolutely have to try Mary Berry’s coffee and walnut cupcakes!

This recipe brings together the rich, aromatic flavor of coffee with the crunch of toasted walnuts, making each bite a delightful treat for your taste buds. Plus, Mary Berry’s easy-to-follow instructions ensure that even novice bakers can recreate this classic British dessert with ease. Whether you’re preparing for a special occasion or just craving a sweet pick-me-up, these cupcakes are a guaranteed crowd-pleaser that will leave everyone asking for the recipe!

Mary Berry Coffee And Walnut Cupcakes Recipe

Ingredients Needed

To make Mary Berry’s Coffee and Walnut Cupcakes, you’ll need a blend of rich, flavorful ingredients that will bring the coffee and walnut flavors to life. Here’s a comprehensive list of everything you’ll need:

For The Cupcakes

• Butter (unsalted): 115g. It should be at room temperature for easy mixing and a smooth batter.
• Caster Sugar: 115g. Caster sugar dissolves easily and helps to create a light, fluffy texture in the cupcakes.
• Self-Raising Flour: 115g. This type of flour has a raising agent included, ensuring the cupcakes rise nicely.
• Eggs: 2 large. Eggs help to bind the ingredients together, giving the cupcakes structure and moisture.
• Ground Coffee: 2 teaspoons. This is the key ingredient for infusing the cupcakes with a deep coffee flavor. For the best results, use freshly brewed, strong coffee.
• Walnuts: 50g, chopped finely. The walnuts add a satisfying crunch and a slightly bitter contrast to the sweet and rich flavor of the cupcakes.
• Baking Powder: 1 teaspoon. Even though you’re using self-raising flour, a little extra baking powder ensures the cupcakes rise perfectly.

For The Icing

• Butter (unsalted): 60g. Just like in the batter, softened butter is key for a smooth, creamy frosting.
• Icing Sugar: 120g. This will give the icing the right sweetness and texture.
• Instant Coffee Granules: 1 teaspoon, dissolved in 1 tablespoon of hot water. This is to intensify the coffee flavor in the icing.
• Chopped Walnuts: For decoration, a few extra walnuts are needed to finish the cupcakes off with a rustic touch.

Equipment Needed

The right equipment ensures everything goes smoothly, from mixing to baking to decorating. Here’s a list of what you’ll need:

• Mixing Bowl: A medium to large-sized bowl will help you combine all your ingredients efficiently.
• Electric Hand Mixer or Stand Mixer: A mixer will make the job of creaming the butter and sugar together easier, creating a light and fluffy batter.
• Spoon or Spatula: For folding in the dry ingredients and scraping the sides of the bowl.
• Cupcake Tin: A 12-cup cupcake tin is ideal for this recipe. It ensures each cupcake bakes evenly.
• Cupcake Liners: These are essential for easy removal of the cupcakes after they’re baked.
• Measuring Spoons and Scales: Accuracy is key when baking, so make sure you have the right tools to measure your ingredients.
• Cooling Rack: Once the cupcakes are baked, placing them on a cooling rack allows air to circulate around them, preventing them from getting soggy.
• Piping Bag (optional): If you’re planning on piping the icing rather than spreading it, a piping bag fitted with a star nozzle will help create a professional finish.
• Small Bowl or Cup for Dissolving Coffee: To prepare the instant coffee for both the batter and icing.

How To Make Mary Berry’s Coffee And Walnut Cupcakes

Making Mary Berry’s Coffee and Walnut Cupcakes is a straightforward process, but it’s important to follow the steps carefully to ensure you get that perfect balance of flavors and textures. Here’s how you can do it:

1. Prepare the Oven and Cupcake Tin: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-cup cupcake tin with paper liners to make the removal process easier once the cupcakes have cooled.

2. Mix the Wet Ingredients: In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer. Continue mixing for about 3-4 minutes, or until the mixture is light and fluffy. This is key for achieving light cupcakes, so don’t rush this step.

3. Add the Eggs: Crack the eggs into a separate bowl and add them, one at a time, to the butter and sugar mixture. Beat well after each addition to ensure the eggs are fully incorporated into the batter.

4. Add the Coffee: Dissolve the ground coffee in a small amount of hot water (around 2 tablespoons), then stir it into the mixture. This gives the batter that strong coffee flavor. Ensure the coffee is well mixed in.

5. Incorporate the Dry Ingredients: Sift the self-raising flour and baking powder together, then fold them gently into the wet mixture. You can use a spatula or spoon to do this. The goal is to keep the batter airy, so mix gently to avoid deflating it.

6. Add the Walnuts: Fold in the chopped walnuts evenly throughout the batter. This adds texture and a lovely nutty flavor that complements the coffee.

7. Fill the Cupcake Liners: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. This will give the cupcakes room to rise without overflowing.

8. Bake: Place the tin in the oven and bake for 18-20 minutes or until the cupcakes have risen and a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times can vary slightly.

9. Cool the Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 10 minutes before transferring them to a cooling rack to cool completely.

10. Make the Icing: While the cupcakes are cooling, prepare the coffee icing. Beat the softened butter and icing sugar together until smooth and creamy. Dissolve the instant coffee in a tablespoon of hot water and mix it into the icing for a rich coffee flavor.

11. Ice the Cupcakes: Once the cupcakes are completely cool, use a spoon or piping bag to ice them generously with the coffee icing.

12. Garnish with Walnuts: Finally, top each cupcake with a walnut half for a perfect finishing touch.

Expert Tips

1. Use Freshly Brewed Coffee: For a richer coffee flavor, freshly brew a strong coffee rather than relying solely on instant coffee. This will give your cupcakes an added depth.

2. Room Temperature Ingredients: Ensure that both the butter and eggs are at room temperature before you start. This ensures they mix better and create a smoother batter.

3. Don’t Overmix the Batter: Once you add the flour, be careful not to overmix the batter. This can cause the cupcakes to become dense. Fold the flour in gently until just combined.

4. Cool Before Icing: Let your cupcakes cool completely before applying the icing. If they’re still warm, the icing may melt, losing its texture and making the cupcakes soggy.

5. Customization: Feel free to experiment with the level of coffee flavor. If you prefer a stronger coffee taste, increase the coffee in both the batter and the icing. Alternatively, reduce the coffee for a more subtle flavor.

Mary Berry’s Coffee and Walnut Cupcakes are a delightful treat that combines the rich, earthy taste of coffee with the crunch of walnuts in a light and fluffy cupcake base. They’re perfect for any occasion-whether it’s an afternoon tea with friends, a special family gathering, or just as a treat to brighten your day.

With easy-to-follow steps and expert tips, you’ll be able to create these delicious cupcakes with confidence. Whether you’re a seasoned baker or just starting, this recipe brings out the best of both flavor and texture, making it a guaranteed success every time.

Easy Recipe Variations For Mary Berry’s Coffee And Walnut Cupcakes

Mary Berry’s classic Coffee and Walnut Cupcakes are a beloved treat, cherished for their rich, coffee-infused flavor and satisfying texture. But, as with any timeless recipe, there’s always room to get creative and experiment with variations. If you’re looking to switch things up or add a unique twist to these already delicious cupcakes, here are some easy and delightful variations that will have everyone asking for more:

1. Flavored Buttercream Frosting Variations

While Mary Berry’s traditional frosting for the Coffee and Walnut Cupcakes is a simple buttercream with a hint of coffee, why not try different flavors to elevate your treat?

Consider infusing the buttercream with chocolate for a mocha twist. You can add cocoa powder or melted dark chocolate to the buttercream to create a smooth, velvety chocolate layer on top of your cupcakes. For an extra depth of flavor, a dash of vanilla extract can also complement the coffee and walnut combination beautifully.

2. Add A Touch Of Cinnamon Or Spice

For a warm, cozy twist, try adding a sprinkle of cinnamon or mixed spice to both the cupcake batter and frosting. The warm, earthy notes of cinnamon will enhance the coffee flavor, adding a cozy, autumnal vibe to the cupcakes. You could even include ground ginger for a subtle, spicy kick that perfectly complements the rich flavors of the walnuts.

3. Substitute The Coffee

If you’re not particularly fond of coffee or want to experiment with new flavors, you can swap out the coffee for other beverages. Try using espresso, which will give your cupcakes a more robust coffee flavor.

For a more tropical twist, you could use coconut milk or almond milk instead, creating a cupcake that combines nutty flavors and sweetness. If you’re a fan of tea, you could infuse your cupcakes with Earl Grey tea, which has subtle citrus notes that pair well with the earthiness of walnuts.

4. Incorporate Other Nuts

Although walnuts are the traditional choice, don’t be afraid to experiment with other nuts. Hazelnuts can add a slightly sweet and creamy texture to your cupcakes, while pecans will give a buttery richness. Almonds, toasted for extra crunch, will provide a lovely contrast to the smooth frosting, creating a delicious combination of textures.

5. Vegan Coffee And Walnut Cupcakes

If you’re looking to make your Coffee and Walnut Cupcakes suitable for a vegan diet, it’s relatively simple to substitute the eggs and dairy. Use plant-based butter or margarine in the frosting, and substitute eggs with flax eggs (1 tbsp flaxseed meal mixed with 2.

5 tbsp water per egg). Swap the milk with almond milk or oat milk. The cupcakes will still have a rich coffee flavor and a moist crumb, making them a great option for vegans or those with dairy and egg allergies.

6. Coffee And Walnut With A Caramel Drizzle

Add a decadent caramel drizzle on top of your finished cupcakes for an indulgent touch. The rich sweetness of caramel complements the coffee and walnut flavors, creating a perfect balance. You could even sprinkle a little sea salt on top of the caramel for a sweet and salty combination that is simply irresistible.

Best Practices To Store Leftovers

After baking a batch of Mary Berry’s Coffee and Walnut Cupcakes, there’s always a chance that you’ll have some delicious leftovers. To ensure that your cupcakes stay fresh and maintain their flavor and texture, here are the best practices for storing them:

1. Room Temperature Storage (For Short-Term)

If you plan to eat the leftover cupcakes within a couple of days, storing them at room temperature is your best option. Place the cupcakes in an airtight container, which will protect them from drying out and preserve their freshness. Ensure the container is placed in a cool, dry place away from direct sunlight or heat, as warmth can cause the cupcakes to become soggy or stale faster.

2. Refrigeration (For Longer Storage)

If you need to keep your cupcakes for longer than a couple of days, the fridge is a better option. Store them in an airtight container to prevent them from absorbing any odors from the fridge. However, keep in mind that refrigeration can cause the cupcakes to dry out, so it’s best to let them come back to room temperature before eating.

3. Freezing Cupcakes (For Extended Storage)

Freezing is the best way to preserve your Coffee and Walnut Cupcakes for extended periods-up to a month or even longer. To freeze the cupcakes, first allow them to cool completely.

Wrap each cupcake tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. Place them in a large freezer-safe bag or container.

When you’re ready to enjoy them, remove them from the freezer and let them thaw at room temperature for a few hours. For cupcakes with frosting, it’s best to freeze them without the frosting and apply it once thawed.

4. Avoid Storing Frosted Cupcakes In The Fridge For Too Long

While you can refrigerate frosted cupcakes, try to avoid keeping them in the fridge for more than a couple of days, as the frosting may become firm or lose its texture. If you have leftovers with frosting that you want to preserve, consider freezing them, but make sure to wrap them securely to prevent the frosting from sticking to the wrapping.

What Goes Well With Coffee And Walnut Cupcakes

Mary Berry’s Coffee and Walnut Cupcakes are an exquisite treat on their own, but they can be paired with a variety of beverages and accompaniments to enhance the experience and make it feel like a special occasion. Here are some ideas for what goes well with these delightful cupcakes:

1. Coffee

Naturally, coffee is a fantastic match with coffee-flavored cupcakes. A freshly brewed cup of espresso or a latte provides a delightful contrast to the sweetness of the cupcakes, amplifying the coffee flavor in both. For a truly indulgent treat, pair your cupcakes with a creamy cappuccino, which complements the walnuts and adds a frothy, rich texture that makes every bite feel extra luxurious.

2. Tea

If you prefer tea, choose something light and aromatic like an Earl Grey or Darjeeling tea. The slight citrus notes in Earl Grey pair beautifully with the coffee and walnut, adding a sophisticated balance of flavors. Green tea, with its clean, refreshing profile, also works wonderfully to cut through the richness of the cupcake, offering a gentle contrast without overpowering the flavors.

3. Whipped Cream Or Ice Cream

A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream can add an extra creamy element to the cupcakes. The rich, smooth textures of both pair well with the nutty flavor of the walnuts, creating an indulgent dessert experience. You could even opt for coffee-flavored ice cream to bring the coffee notes to the forefront, elevating the overall flavor combination.

4. Fresh Fruit

For a fresher, lighter pairing, serve your Coffee and Walnut Cupcakes with some fresh fruit. Sliced strawberries, raspberries, or even a few citrus segments can add a burst of natural sweetness and acidity that balances out the rich, nutty flavor of the cupcakes. The brightness of the fruit cuts through the density of the cupcake, creating a refreshing contrast.

Conclusion

Mary Berry’s Coffee and Walnut Cupcakes are a timeless treat, with their rich coffee flavor and the perfect balance of textures between the moist cake and the crunchy walnuts. By experimenting with various ingredients and toppings, you can create your own signature version of this classic treat, adding new layers of flavor or experimenting with dietary preferences. Whether you’re storing leftovers or pairing the cupcakes with a beverage, these small but thoughtful details will elevate the enjoyment of your cupcakes, turning them into an even more delightful experience.

With these easy variations, best storage practices, and pairing suggestions, you’ll never grow tired of Mary Berry’s beloved Coffee and Walnut Cupcakes, and you’ll have a foolproof way to ensure they stay fresh and tasty, no matter the occasion!

FAQs

What Ingredients Are Needed For Mary Berry’s Coffee And Walnut Cupcakes?

For Mary Berry’s coffee and walnut cupcakes, you will need: self-raising flour, butter, caster sugar, eggs, coffee (instant or brewed), ground walnuts, and baking powder. Additionally, you’ll need butter, icing sugar, and more ground walnuts for the coffee-flavored buttercream frosting.

Can I Use Instant Coffee Instead Of Brewed Coffee In The Cupcakes?

Yes, you can use instant coffee. Dissolve a teaspoon of instant coffee in a small amount of hot water to get the coffee flavor. This works perfectly in the cupcakes and gives them a strong, rich coffee taste.

How Do I Make The Coffee-flavored Buttercream For The Cupcakes?

To make the coffee buttercream, beat softened butter with icing sugar until smooth, then add a teaspoon of coffee dissolved in water. If you’d like a stronger coffee flavor, feel free to add a little more coffee. Mix until the frosting is smooth and creamy.

Can I Make Mary Berry’s Coffee And Walnut Cupcakes Gluten-free?

Yes, you can make these cupcakes gluten-free by swapping the self-raising flour for a gluten-free flour blend. Ensure that all other ingredients are also gluten-free, such as the baking powder and the walnuts.

How Long Do Mary Berry’s Coffee And Walnut Cupcakes Need To Bake?

Mary Berry’s coffee and walnut cupcakes should bake for around 18-20 minutes in a preheated oven at 180°C (350°F), or until they spring back when lightly pressed. You can also check with a toothpick – it should come out clean when inserted into the center.

Can I Freeze The Cupcakes?

Yes, you can freeze the cupcakes without the buttercream. Once they’ve cooled completely, wrap them tightly in cling film and store them in a freezer-safe bag for up to 3 months. Thaw them before adding the buttercream.

How Do I Store The Cupcakes To Keep Them Fresh?

Store your coffee and walnut cupcakes in an airtight container at room temperature. They should stay fresh for up to 3 days. If you’ve added the buttercream, make sure the container is sealed well to prevent the frosting from drying out.

What Can I Substitute For Walnuts In The Recipe?

If you’re not a fan of walnuts or have an allergy, you can substitute them with pecans, almonds, or hazelnuts. You could even leave out the nuts altogether if you prefer a nut-free version of these cupcakes.

Can I Make The Cupcakes Ahead Of Time?

Yes, you can make the cupcakes a day or two ahead of time. Store them in an airtight container at room temperature. Just add the buttercream frosting the day you plan to serve them for the best results.

How Do I Make The Cupcakes Extra Moist?

To make the cupcakes extra moist, you can add a tablespoon of sour cream or yogurt to the batter. This will make the cupcakes tender and provide a subtle richness that pairs well with the coffee and walnut flavors.