Coffee and walnut butterfly cakes

Recipe from: 4/8/2004 12:00:00 AM

Ingredients 11
Servings 9
Time

Ingredients

  • CAKES
  • 250
    ml
    self-raising flour
  • 125
    g
    butter at room temperature
  • 150
    ml
    castor sugar
  • 2
    large eggs
  • 60
    g
    walnuts, finely chopped
  • ICING
  • 250
    g
    icing sugar
  • 125
    g
    butter
  • 15
    ml
    boiling water
  • 15
    ml
    instant coffee
 

Method

 
Preheat the oven to 200 °C and line 10 hollows of a muffin tin with paper cups.
CAKES
Sift the flour into a bowl and add the butter, castor sugar and eggs.
Beat until smooth.
Stir in the walnuts and divide the mixture among the hollows.
Bake in the c the oven for 15 to 20 minutes or until the cakes are risen and done. Transfer to a wire rack to cool.
ICING
Sift the icing sugar into a mixing bowl and add the butter.
Add the boiling water to the instant coffee and stir until dissolved.
Add the dissolved coffee to the butter mixture, mixing well.
Cut off the tops of the cake when cooled.
Pipe a ring of the icing on top of each cake.
Halve the tops and press upright into the icing so they form ?wings?.
Decorate with an icing rosette.
 

Read more on: starch  |  bake
 

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