When you’re adding the perfect finishing touch, Le Creuset makes it simple. These mini coffee and walnut cakes will take centre stage on any baking table. The non-stick coating of the Bakeware 12 Cup Muffin Tray means these individual cakes will release with ease.
Ingredients
Method
Ingredients
- 150g softened butter
- 150g caster sugar
- 150g self-raising flour
- 1 level tsp baking powder
- 3 eggs
- 1 tsp coffee essence or espresso
- 50g chopped walnuts
To Decorate:
- 125g softened butter
- 350g icing sugar
- 2 tsp coffee essence
- 12 walnut halves
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Method
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1Preheat the oven at 180°C / 160°C Fan / Gas Mark 4. Lightly grease the inside of the 12 Cup Muffin Tray.
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2Place the butter, sugar, flour, baking powder, eggs, coffee essence and chopped walnuts in a bowl and mix together well for 3-4 minutes.
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3Divide the mixture evenly between the 12 cups and bake for approximately 25 minutes. Test with a skewer; they’re fully cooked when it comes out clean.
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4Leave to cool for 10 minutes and then remove the cakes from the 12 Cup Muffin Tray and allow to cool fully on a wire rack.
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5Meanwhile, make the coffee buttercream icing. Add the butter, icing sugar and coffee essence into a bowl and beat until smooth.
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6When cold, take 6 buns and pipe the tops with buttercream, place a walnut half on top and a sprinkling of icing sugar. Split the remaining 6 buns in half and fill with coffee buttercream. Dust with icing sugar and place a walnut half on top.
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