If you are anywhere near as
Well, we aim to please, so here are some dainty little espresso fairy cakes. Like an espresso I have made them diminutive on size, but big on flavour. The easiest way o add coffee flavouring to a cake is to use instant coffee, you need 1 teaspoon per egg for your recipe. If you want a more subtle coffee flavour use a level teaspoon, for an espresso type flavour use a heaped teaspoon. Just remember to dissolve the instant coffee in a title boiling water before mixing in to your cake mix. (I may have forgotten this part in my excitement at making these little cakes - minor cake disaster averted by the addition of another teaspoon of instant coffee mixed with just boiled water)
I used a two egg mix to make about 12 of these fairy cake size cakes. Start by weighing your two eggs in their shells, they will probably weigh about 100 to 150 g or 4 to 6 ounces. Then weigh out the same amount of
Margarine / Softened Butter
Caster / Superfine Sugar
Self Raising Flour
You will also need
Two teaspoons of instant coffee
1 tablespoon just boiled water
Pre-heat the oven to 350 F or 175 C
Pop some cupcake cases into a bun tin
Cream together the margarine or butter together until light and fluffy
Gradually beat in the eggs adding a spoonful of the flour should the mix start to curdle.
Dissolve two teaspoons of instant coffee in about a tablespoon of just boiled water.
Mix in the dissolved coffee
Add the flour and stir until just incorporated
Spoon or pour the cake mix into the cupcake cases
Bake for about 15 minutes.
When cooked the cakes will spring back when lightly prodded