Name: Coffee caramel cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 125 gram butter, softened; 2/3 cup (150g) firmly packed brown sugar; 2 tablespoon ground coffee; 1 tablespoon boiling water; 2 eggs; 2 cup (300g) self-raising flour; 1/2 cup (125ml) milk; 18 jersey caramels, halved; 1 tablespoon icing sugar

Ingredients

125 gram butter, softened

2/3 cup (150g) firmly packed brown sugar

2 tablespoon ground coffee

1 tablespoon boiling water

2 eggs

2 cup (300g) self-raising flour

1/2 cup (125ml) milk

18 jersey caramels, halved

1 tablespoon icing sugar

Method

1.Preheat oven to 180°C (160°C fan-forced). Line a 12-hole standard muffin pan with paper cases.

2.In a small bowl, beat butter and sugar with 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 mixture to large bowl.

3.Stir in sifted flour and milk. Divide mixture among cases. Press 3 caramel halves into the centre of each cake; cover with batter.

4.Bake 20 minutes or until browned. Stand in pan 5 minutes; turn, top-side up, onto wire rack to cool. Serve dusted with sifted icing sugar.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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