Fair Trade and Organic Coffee and Walnut Cupcake Recipe
With many of us waking up to the reality that shopping Organic is one of the best ways to restore nature and look after our planet, we're looking for recipes to use our delicious Organic goodies in!
This fair trade and Organic cupcake recipe uses Organic ingredients to make 12 moreish cupcakes... perfect for sharing with friends, or not...
What You’ll Need:
For the cupcakes:
100g butter, softened
100g light muscovado sugar
100g self-raising flour
2 large, Organic eggs
2 tsp Traidcraft Organic Medium Freeze Dried Coffee, mixed with 100ml boiling water, then cooled
25g Tropical Wholefoods Organic Walnuts, chopped, and an additional 12 walnuts to top cupcakes
A pinch of salt
For the topping:
2 tbsp light muscovado sugar
How to Make:
-Heat oven to 180°C (fan assisted 160°C). Line a 12-hole bun tin with cupcake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the instant, Organic coffee and a pinch of salt, until your mixture is creamy. Then stir in the chopped walnuts.
- Carefully spoon the mixture equally into the cases, then bake for 18-20 mins on the middle shelf of the oven, until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
- Put the mascarpone, 3 tsp more of the instant, Organic coffee and the sugar into a large bowl, then beat together. Spread a spoonful of coffee cream mixture onto the top of each cupcake, then finish with a walnut.