BeebRecipes.co.uk- Archive of BBC Food Recipes

Mini coffee and walnut cakes

Prep time less than 30 mins
Cook time less than 30 mins
Makes 16 mini cakes
Dietary Vegetarian
From The Great British Bake Off
Small, but perfectly formed, this modern take on a retro classic is perfect for elevenses. Equipment and preparation: for this recipe you will need a 16-cup mini cake tin or 16 x 5cm/2in chefs’ rings placed on a baking tray, plus a piping bag fitted with a 2D star nozzle.

Method


  1. 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 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment.

  2. 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.

  3. 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.

  4. 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.

  5. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth.

  6. 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.

  7. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts.

  8. 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.

  9. Arrange the cupcakes on the nicest cake stand you have and serve.

Ingredients

For the cakes

  • 150g/5½oz butter, softened
  • 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

For the filling and decoration

  • 150g/5½oz butter, softened
  • 450g/1lb icing sugar, sifted
  • 2 tbsp milk
  • 1 tbsp coffee essence
  • 200g/7oz walnut halves, finely chopped
  • 16 chocolate-covered coffee beans

Shopping List

Mini coffee and walnut cakes

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled


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