Name: Coffee and walnut butterfly cakes
Yield: 9 servings
Cuisine: Bake
Ingredients: 250.00 ml flour self-raising; 125.00 g butter room temperature; 150.00 ml castor sugar; 2.00 eggs large; 60.00 g walnuts finely chopped; 250.00 g icing sugar; 125.00 g butter; 15.00 ml water boiled; 15.00 ml instant coffee

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Ingredients (9)

CAKES

250.00 ml	flour — self-raising
125.00 g	butter — room temperature
150.00 ml	castor sugar
2.00	eggs — large
60.00 g	walnuts — finely chopped

ICING

250.00 g	icing sugar
125.00 g	butter
15.00 ml	water — boiled
15.00 ml	instant coffee

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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.