Mini Coffee and Walnut Cakes
A classic cake recipe, but in cute miniature form! These soft and fluffy Mini Coffee and Walnut Cakes are comforting, cosy and perfect for any occasion.
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Ingredients
For the mini coffee and walnut cakes
- 200 grams Unsalted butter or margarine (I use Stork) if using butter make sure it's at room temperature
- 200 grams Golden caster sugar or white caster sugar
- 2 large Eggs or 3 medium eggs, at room temperature
- 200 grams Self-raising flour
- 2 tablespoons Espresso powder or instant coffee granules
- 75 grams Walnuts roughly chopped
For the coffee buttercream
- 1 tablespoon Espresso powder or instant coffee granules
- 200 grams Unsalted butter
- 400 grams Icing sugar
- Generous pinch of Salt
For the decoration
- 40 grams Walnuts
Instructions
Start by making the cakes:
- First dissolve the coffee in 2 tablespoons of boiling water. Stir to combine and then place in the fridge to cool.2 tablespoons Espresso powder or instant coffee granules
- Preheat the oven to 160°C fan / 180°C conventional. Generously grease a 12-hole mini cake tin with butter. For an extra non-stick layer, you can dust the inside of the holes with a little flour.
- In a large mixing bowl, cream the butter and caster sugar until light and fluffy.200 grams Unsalted butter or margarine (I use Stork), 200 grams Golden caster sugar
- Beat in the eggs, one at a time, until well combined. You can add 1 tablespoon of the 200 grams flour with each egg to stop the mixture from curdling.2 large Eggs
- Add the flour, cooled coffee and chopped walnuts. Gently fold the mixture together until smooth and just combined.200 grams Self-raising flour, 75 grams Walnuts
- Divide evenly between the mini cake tin, filling each one just over halfway full.
- Bake for 18-20 minutes until risen and golden. Leave to cool in the tin for 15 minutes then transfer to a wire rack and cool completely.
Make the coffee buttercream:
- First dissolve the coffee in 1 tablespoon boiling water. Stir to combine and then place in the fridge to cool.1 tablespoon Espresso powder or instant coffee granules
- Beat the butter until light and fluffy.200 grams Unsalted butter
- Sift in the icing sugar and add the salt. Beat well until the buttercream is smooth and combined.400 grams Icing sugar, Generous pinch of Salt
- Add the cooled coffee and fold until mixed through.
Assemble and decorate the mini cakes:
- Slice each mini cake horizontally to make two layers.
- Spread or pipe the coffee buttercream on the bottom layer.
- Sandwich with the second sponge layer and pipe more buttercream on top.
- Finish by placing a whole walnut on top of each cake. Serve and enjoy!40 grams Walnuts
