Mini Coffee And Walnut Cakes
This recipe creates delightful coffee and walnut mini cakes that are a treat for both the eyes and the taste buds. With a light and fluffy texture, these cakes are filled with coffee-flavored goodness and topped with a buttercream icing and crunchy walnuts. Perfect for any special occasion or when you want to impress your guests with a touch of elegance and flavor.
— Constant Cookbook
Ingredients
- 150g/5½oz butter
- 150g/5½oz light muscovado sugar
- 3 large free-range eggs
- 150g/5½oz self-raising flour
- 1 level tsp baking powder
- 1 tbsp coffee essence
- 75g/2½oz chopped walnuts
- 150g/5½oz butter
- 450g/1lb icing sugar
- 2 tbsp milk
- 1 tbsp coffee essence
- 200g/7oz walnut
- 16 chocolate-covered coffee beans
Instructions
- Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefsâ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment.
- For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts.
- Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger.
- Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack.
- For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth.
- When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream.
- Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts.
- Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins.
- Arrange the cupcakes on the nicest cake stand you have and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 16 mini cakes
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