This weekend's bake was mini coffee and walnut loaf cakes. They are far too cute to be eaten - although, they are extremely moreish so you might have more than one at a time...
When I came to make the buttercream, I realised I didn't have enough icing sugar, and the shops were closed. I can assure you they taste quite alright without the buttercream! But extra good with it.
A simple recipe:
6oz golden caster sugar
6oz self-raising flour
1tsp baking powder
50ml cold brewed coffee
Dash of milk
Handful of chopped walnuts
Cream the butter until smooth, then slowly add the sugar, and beat until really fluffy and light.
Add the eggs one at a time, with a bit of flour to prevent splitting.
Add the rest of the flour, mix gently, then add the cold coffee and milk.
Stir in the chopped nuts by hand until evenly mixed.
Pipe into the mini loaf moulds with a piping bag. This mixture made a bit too much for 12 mini loaves, so I ended up with 8 mini cupcakes too.
Bake at 170 degrees for 15-20 minutes.
To make the buttercream, cream 40g of butter with 125g of icing sugar, and a tablespoon of Camp coffee mixture. Mix until really fluffy and no grains of sugar can be felt.