Recipe

Little coffee caramel cakes

Nov 27, 2013 1:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Little coffee caramel cakes
  • 125 gram butter, softened
  • 2/3 cup (150g) firmly packed brown sugar
  • 2 tablespoon instant espresso coffee
  • 1 tablespoon boiling water
  • 2 eggs
  • 2 cup (300g) self-raising flour
  • 1/2 cup (125ml) milk
  • 18 jersey caramels, halved
  • icing sugar, for dusting

Method

Little coffee caramel cakes
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Line a 12-hole (1/3-cup capacity) muffin pan with paper or foil patty cases.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Add combined coffee and water, then beat in eggs, one at a time, beating until just combined between additions. Transfer the mixture to a large bowl.
  • 3
    Stir in sifted flour and milk. Spoon mixture into prepared patty cases. Press 3 caramel halves into the centre of each cake; cover with batter. Bake in a moderate oven for about 20 minutes or until browned.
  • 4
    Cool in pan for 5 minutes, transfer to rack to cool. Serve dusted with sifted icing sugar.

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