• 6oz Self Raising Flour
  • 1/4 Tsp Baking Soda 
  • 1 Tsp. Ground Ginger 
  • 3oz Butter or Marg (marg actually works better)
  • 2 eggs
  • 1 shot of espresso (or 1 tsp of instant espresso powder in 2 tsbp of hot water)
  • 1 tbsp of cocoa powder


  1. grease and four a 6-cake cupcake pan and preheat your oven to 180 degrees celcius 
  2. Cream together Butter and sugar until light and pale
  3. Add eggs 1 at a time and beat until combined 
  4. Whisk spices and baking soda into the flour in a separate bowl 
  5. Add cocoa powder to espresso
  6. Alternately add flour mixutre and espresso misture to cake batter 
  7. drop walnuts to the bottom of each cupcake mould. equally divide the cupcake batter into the mould and place in your oven for 20 minutes, or until risen and golden. 
  8. remove these buns from the oven and turn onto a cooling rack. 
  9. These buns are served upside down so the walnuts are on display.

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