cupcakes:
1 cup earth balance or butter
1 2/3 c brown sugar
3 eggs
1 c chopped walnuts
[1 1/4 c all-purpose flour + 1 T baking powder] OR [1 1/4 c self-rising flour + 1.5 t baking powder]
2 T Camp coffee chicory essence
Preheat oven to 325F and check your cupcake liner stash. Cream together earth balance and sugar, then beat in eggs. Combine flour, baking powder, and walnuts in a separate bowl. Add dry ingredients and Camp coffee to batter, stir to combine. Scoop into at least a dozen lined cupcake tins; I got 14 big cupcakes. Bake for about 25 min and cool before decorating.
frosting:
3/4 c earth balance
3.5 c powdered sugar
1 T milk
1 T Camp coffee
walnut bits for decorating
Beat together until your desired combination of light, fluffy, creamy, etc is achieved, adding tiny amounts of powdered sugar or milk to tune the texture. Pipe (with a bona fide pastry bag!) onto cupcakes and top with walnut quarters.
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