These irresistible Cappuccino Cakes could also be topped with coffee flavoured buttercream instead of the cream.
Self-raising flour 175g (6oz)
Butter 110g (4oz), at room temperature
Caster sugar 110g (4oz)
Eggs 2, beaten
Milk 2 tbsp
Instant coffee 2 tsp, dissolved in 1 tsp boiling water
Cocoa powder 25g (1oz)
Salt a pinch
Double cream 150ml (¼ pint)
Icing sugar 1 tbsp
Milk chocolate curls made by running a swivel-bladed vegetable peeler along the underside of a chocolate bar
Preheat the oven to 180°C/160°fan/Gas 4. Line a patty tin with 12 paper cases.
In a large mixing bowl, mix the flour, butter, caster sugar, eggs, milk, coffee, cocoa and salt. Beat together until the mixture is smooth and has a dropping consistency.
Divide the mixture among the paper cases and bake for 15 minutes until well risen. Leave to cool on a wire rack.
Whisk together the cream and icing sugar until thick. Pipe or spoon the cream on top of the cooled cakes and sprinkle with chocolate curls.