Mini Coffee Cakes
100g/4 oz walnut halves
140g/5oz butter, softened
140g/5oz caster sugar
3 eggs
1 tsp vanilla extract
2 tbsp strong espresso coffee, cooled ( you need 3 tbsp total)
175g/6oz plain flour
4 tsp baking powder
For the icing
85g/3oz butter, softened
14g/5oz icing sugar
Coffee left over from the cake recipe
Preheat oven to 180C/fan160C/gas 4 and line a 12 hole muffin tin with paper cases.
Finely chop all but 12 of the walnut halves. Cream the butter and sugar together until pale. Beat the eggs and the vanilla together, then add gradually to the butter and sugar. Add the chopped walnuts and the two tablespoons of coffee to the batter, then gently fold in the flour and the baking powder. Divide the mixture between the cases and bake for 15-20 mins until golden.
To make the icing, beat together the butter and sugar and then add the remaining coffee. Ice the cakes when cooled and then decorate with nuts.