Little Cafe Cakes
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Chocolate Coffee bean (chopped)
- To decorate
- 36 Chocolate Coffee bean
How healthy are the main ingredients?egg
Suggested variation; try serving these as an after dinner treat dunked into an espresso. Alternatively, try making a coffee flavoured buttercream to decorate the cakes: whisk together 100 g softened butter with 200 g icing sugar, 2 tbsp milk and 1 tsp instant espresso powder until light and fluffy.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 36-hole mini cupcake tin with paper cases.
Combine the flour, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth. Fold in the chopped coffee beans then divide the mixture between the cases.
Transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely before topping each cake with a whole coffee bean.