100g butter, softened
100g light, muscovado suagr
100g self-raising flour
2 large eggs
2tsp instant coffee, mixed with 100ml of boiling water, then cooled
25g walnut halves, chopped, plus 12 more for the tops
FOR TOPPING
200ml tub mascarpone
2tbsp light muscavado sugar
1. Heat oven to 180C/ 160C fan/ gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cakes cases. Beat the butter, sugar, flour and eggs with 6 or 7 tsp of the coffee (personally put as many spoonfuls in as you like, if your a coffee fanatic like me, the more the better) and a pinch of salt until creamy. Stir in the chopped walnuts.
2. Spoon the mix into cases, then bake for 18-20 minutes until light golden and springy. (The best way to test if your buns are cooked enough is to get a wooden skewer and pierce through the buns and if it comes out clean, then you know they are cooked perfectly) Cool for a few minutes in the tin, then lift the cakes out and cool completely on a rack.
3. Put the mascarpone, 5tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half.
Happy baking :)
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