Description
Delicious bite-sized mini coffee and walnut cakes, perfect for sharing during cozy gatherings. The rich espresso flavor combined with crunchy walnuts makes these cakes an irresistible treat.
Ingredients
- 200 grams unsalted butter or margarine
- 200 grams golden caster sugar
- 2 large eggs
- 200 grams self-raising flour
- 2 tablespoons espresso powder
- 75 grams walnuts (roughly chopped)
- 200 grams unsalted butter (for buttercream)
- 400 grams icing sugar (for buttercream)
- 1 tablespoon espresso powder (for buttercream)
- A generous pinch of salt (for buttercream)
- 40 grams walnuts (for decoration)
Instructions
- Preheat your oven to 180°C (350°F) and prepare your baking tray.
- Cream the butter and sugar in a mixing bowl until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Gradually fold in the self-raising flour and espresso powder until just combined.
- Fold in the chopped walnuts and spoon the mixture into the prepared baking tray.
- Bake for 20-25 minutes, checking with a skewer for doneness.
- Cool the cakes on a wire rack.
- Combine the butter, icing sugar, and espresso powder for the buttercream until smooth.
- Frost the cooled mini cakes with the buttercream and garnish with reserved walnuts.
Notes
Ensure all ingredients are at room temperature to achieve the best results. For an extra coffee flavor, increase the espresso powder slightly.