Coffee Walnut Cup cake

Ingredients

For The Vanilla Coffee Walnut Sponge
3/4 cup plain flour (maida)
3/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (200 gms) condensed milk
3 tbsp melted butter
1/2 tsp vanilla essence
3 tbsp chopped walnuts (akhrot)
2 tsp coffee powder dissolved in 4 tsp of hot water
12 tbsp icing sugar
1 1/2 tsp coffee powder dissolved in 3 tsp of hot water
For The Frosting
6 tbsp butter

Method 
-For the vanilla coffee walnut sponge

-Sieve the plain flour, baking powder and soda bi-carb together in a bowl and keep aside.

-Combine the condensed milk, melted butter, vanilla essence and 2 tbsp of water in another bowl and whisk well.

-Add the prepared flour mixture, walnuts and coffee mixture and mix gently with help of a spatula to make a batter of dropping consistency.

-Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.

-Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes and at 150ºc (300ºf) for 15 to 20 minutes or till done. The sponge is done when it leaves the sides of the mould and is springy to touch.

-Allow it to cool completely (approx. 30 minutes). Keep aside.

 For the frosting

-Put the butter in a bowl and beat it with the help of a spatula.
-Add the icing sugar and mix well.
-Add the coffee mixture, mix well and keep aside.

 How to proceed

-Fill the frosting in a piping bag and pipe out small swirls of your choice on each cupcake.
-Garnish each cupcake with edible silver balls.
-Serve immediately.