Miniature Coffee and Walnut Cakes
For the first of this evenings batch bakes we've shrunk a classic. When feeding a crowd, what easier way to please than ensuring every single person gets their own individual cake. No fighting, just the sound of people munching.
We used our fool-proof basic sponge recipe as a base. Weigh your eggs in their shells (this is a two egg recipe) then use this measurement for your butter, self-raising flour and golden caster sugar. After creaming the butter and sugar add a healthy drop of strong espresso or 2 tbsp of classic 'Camp' coffee extract. About 30g of finely chopped walnuts completed the mix.
This mini batch bake was made easy by using one of Lakeland's Mini Morsel tins. However, using small muffin cases on a baking sheet will do just fine. We piped in our mix, as it can get rather fiddly using a teaspoon with all the paper cases, then baked at 160 degrees fan for 12-14 minutes.
Classic buttercream icing (50g butter and 100g icing sugar) got another 1 1/2 tsp of coffee extract before being piped on to our waiting cakes. Finally each cake was topped with a walnut half. There's a reason that this flavour combination remains a classic, so don't wait a second longer. Embrace the throwback and get baking.