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Author: Sue McMahon
Cupcakes are all the rage, with a myriad shapes, sizes and toppings to tempt you.
A chapter on how to get started covers equipment requirements, and is followed by a wonderful selection of recipes for icings, fillings and toppings.
This is followed by a chapter crammed full of great ideas for decorating cupcakes.
The greater part of the consists of the cupcake recipes, including recipes for traditional cupcakes, fruit-based cupcakes and finally a chapter on themed cupcakes for special occasions, such as weddings, birthdays and other milestones.
Finally a chapter on special-diets cupcakes that include mouth-watering gluten-free, egg-free, dairy-free, reduced-fat and reduced-sugar recipes.
These diminutive cakes are so cute, you'll want to bake the whole range.
Sue McMahon is the cookery editor for the UK's Woman's Weekly. Her passion is cakes and she travels the world teaching cake decorating.
Over the past few years she has demonstrated in the US, Malaysia, Japan and various European countries. She is a member of the Guild of Food Writers, Craft Guild of Chefs and the British Sugarcraft Guild.
Coffee and chicory essences also work well in this recipe as replacements for the coffee granules for both the cupcakes and the topping. Makes 12 standard-size cupcakes
For the cupcakes:
150 g (5 1/2 oz) self-raising flour
For the topping:
1 Tbsp coffee granules
1. Preheat the oven to 190°C / 375°F (gas 5)
2. To make the cupcakes, tip the flour and walnuts into the bowl of a food processor and whiz until the nuts are finely ground.
3. Beat the butter and sugar in a bowl until the mixture is light and fluffy, then add the eggs, and the flour and walnut mixture. Tip the coffee granules into a small bowl, add the water and stir until the coffee has dissolved, then add to the cake ingredients in the bowl. Beat the mixture until smooth.
Divide the mixture between the paper cases and bake in the centre of the oven for 15 to 20 minutes until the cakes have risen and are just firm to the touch in the centre. Remove the cakes from the oven and transfer them to a wire rack to cool.
4. To make the topping, tip the coffee granules into a mixing bowl, add the boiling water and stir until the coffee has dissolved. Add the butter to the bowl and beat until smooth, then gradually beat in the icing sugar to give a fluffy icing. Spread the icing over the top of the cupcakes and place a walnut half on the top of each. Dust with icing sugar before serving.