Coffee & Walnut Cupcakes with Gullane Glögg Butter Icing recipe

While we are waiting for Spring to make a proper appearance after a couple of false starts, why not try baking another delicious Gullane Glögg cake recipe; the third one from Susanne of Frangipane. Tasty coffee and walnut cupcakes with a beautiful butter icing….


For the cake

  • 100g softened butter
  • 100g caster sugar
  • 2 large eggs
  • 100g self-raising flour
  • 1 teaspoon baking powder
  • 50g chopped walnuts
  • 1 tablespoon coffee essence or espresso coffee

For the icing:

  • 225g icing sugar
  • 74g softened butter
  • 2 1/2 tablespoons Gullane Glögg


  1. Pre-heat the oven to 160º/Fan 140º/Gas 3.
  2. Put 10 cupcake paper cases into a 12-hole bun tin.
  3. Measure all the cake ingredients into a bowl and beat well until combined.
  4. Divide the mixture between the paper cases evenly and bake for about 20 minutes. The cakes should be springy when baked.
  5. Remove the cases from the bun tin and put on a wire rack to cool while you make the icing.
  6. Beat the icing sugar, butter and Gullane Glögg together to make a smooth butter icing.
  7. Once the cakes are completely cool, pipe or spread on top of the cakes.
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