No fancy iced flowers or sparkly sprinkles here, just good little cakes! I made these for a Macmillan Coffee Morning and Im told they sold very well. It’s a Mary Berry recipe that was featured in October’s Good Food Magazine, my only tweak was to use golden caster sugar where Mary uses ordinary caster sugar.
To make 12…
For the cakes:
1 tablespoon instant coffee granules (use your favourite, not just cheap stuff)
1 tablespoon boiling water
115g butter (softened)
140g self-raising flour
140g golden caster sugar
2 tablespoons milk
2 large eggs
25g chopped walnuts
For the icing:
2 teaspoons instant coffee granules
2 teaspoons boiling water
100g butter
225g icing sugar
Walnut halves to decorate.
Pre-heat oven to 180C/160C fan/Gas 4.
Line a muffin tin with 12 paper cases.
For the cakes:
In a mixing bowl stir the coffee granules and boiling water until smooth, then add the butter, flour, sugar, milk and eggs – mix with an electric whisk (or a lot of elbow grease and a manual whisk!), until smooth. Stir in the walnuts and then spoon into the cases.
Bake for 20-25 minutes until risen and golden brown – transfer to a wire rack until cooled.
Icing time! In a bowl stir the coffee granules and water until smooth, then add the butter, sift in the icing sugar and stir until smooth and streak-free. Spoon and smooth (or in my case – splodge!) onto the cakes and top with a walnut half.
Brew a fresh pot of coffee and scoff!
