Let them eat cupcakes

My Martha Stewart moment of the week: scampering across the road through the Royal Wedding Street Party to let myself into a friend's house to borrow half a pound of butter, be-aproned and carrying a cake stand. I wasn't wearing my fantasy 1950s outfit, but I might as well have been.

COFFEE AND WALNUT CRUNCH CUPCAKES
makes 12

200g golden caster sugar
200g butter
4 medium eggs
200g self-raising flour
¾ tsp baking powder
1 tbsp instant coffee, mixed with 1 tbsp boiling water
4 tbsp milk

~for the coffee butter cream
130g soft butter
250g icing sugar
1 tbsp instant coffee, mixed with 1 tbsp boiling water

~for the walnut crunch
100g walnut pieces
80g golden caster sugar

1) First makes the cakes by creaming the butter and sugar until light and creamy, then beat in the eggs, one by one. Sift in the flour and baking powder, stir in gently, then add the coffee. The mixture should drop easily off the end of a spoon- if it doesn't, add the milk.

2) Use paper muffin cases to line two muffin tins and divide the mixture between them. Bake for 13-15 minutes at 400f/200c/gas mark 6, or until a skewer can be inserted and comes out clean. Leave to cool while you make the butter cream icing.

3) To make the icing, cream the butter, icing sugar and coffee together for a few minutes until smooth and creamy, then either pipe onto the cakes or smooth over with a knife.

4) Now place the remaining sugar into a frying pan over a medium heat until it melts and turns a golden caramel colour. Resist the urge to stir as it will make the caramel crystallise! Now add the walnuts, stir well and turn out onto a silicone baking sheet (or an oiled metal baking sheet) and use a knife to divide into twelve equal blobs. Allow to cool then use to decorate the cupcakes.