Let's Bake: Coffee & Walnut Cakes

I love fairy cakes. Most probably because they were the only thing I was capable of baking for a good five years. I thought I'd try something a little more adventurous with this batch, and opted for coffee and walnut. It's a standard fairy cake & butter cream recipe, with just a few tweaks.

Coffee and Walnut Fairy Cakes

You Will Need (for the cakes)

  • 115g unsalted softened butter
  • 115g caster sugar
  • 2 eggs
  • 1 tbsp milk
  • 115g self raising flour
  • 1/4 tsp baking powder
  • 50g chopped walnut pieces
  • 1.5 tsp of instant coffee, dissolved in 1.5 tsp of boiling water and cooled

You Will Need (for the buttercream)

  • 65g soft unsalted butter
  • 200g icing sugar
  • 2 tbsp cold, strong coffee


  1. Preheat your oven to 180. Add butter, sugar, eggs and milk into mixing bowl. Sift in the flour and baking powder into the bowl, then add in the coffee.
  2. Beat with an electric mixer or a wooden spoon until the mixture is light and smooth.
  3. Add in your walnuts and give a quick mix.
  4. Spoon mixture into paper cases and bake for around 15 minutes.
  5. Leave to cool before icing.
  6. Now for the icing. Beat your butter until it's a creamy, pale consistency.
  7. Sift in the icing sugar. I like to do this in stages, so that you can make it more/less thick as needed.
  8. Add in your coffee gradually. Too much and your icing will end up too runny.
  9. Ice the top of your cakes, and add on some walnuts for decoration.