Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with muffin cases. Put the walnuts in a food processor with about half the sugar and whizz until very finely chopped (like ground almonds).
Mix the milk and coffee to dissolve the coffee (if it needs some help, pop it in the microwave for a few seconds).
Tip the walnut-sugar mix, remaining sugar, milky coffee, soft butter, oil, eggs, flours and bicarb into a large mixing bowl and beat with an electric whisk until smooth. Divide between the cases then bake for 18 minutes, or until golden and risen, and a skewer poked into the centre comes out clean. Cool for 5 minutes in the tin, then lift the cakes onto a wire rack to cool completely.
For the icing, put the butter in a big mixing bowl and beat for about 5 minutes until very pale and creamy. Sift in the icing sugar and cocoa then add the coffee and vanilla and beat for another 3-5 minutes until very fluffy.
To decorate, put the icing into a large piping bag fitted with a star nozzle – for our ruffle icing, we used a Wilton 2D nozzle (from lakeland.co.uk). Pipe swirls of icing on top of each cake, then leave to set for 20 minutes before eating.
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