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Jennie’s Coffee Maple Walnut Cupcakes




3 tsp dry instant coffee
1 tbsp hot water
125g butter, softened
¾ cup brown sugar
2 tsp vanilla extract
2 eggs
1 cup plain flour
1 tsp baking powder
¼ cup custard powder
1/3 cup whole milk
12 cupcake cases


200g butter, softened
1-2 cups icing sugar
4-5 tbsp maple syrup
1 tbsp cream

Roasted Maple Walnuts

12 Alison’s Pantry American Walnuts
2 tbsp maple syrup
pinch salt


Preheat oven to 180˚ C.
Mix instant coffee with hot water.
Place butter into a large bowl and beat until whipped, add brown sugar and beat until creamed. Add vanilla extract, coffee, eggs and sifted dry ingredients into mixture. Beat until combined, adding milk slowly and continue to beat till the mixture is smooth.
Spoon mixture into cupcake cases 2/3 to ¾ full. Bake for 20 minutes or until golden brown and a skewer comes out clean.
Leave to cool.


Beat butter in a medium bowl until whipped. Add in 1 cup of icing sugar and maple syrup beat until smooth. Add cream and remaining icing sugar and whip until light and fluffy.