Name: Little coffee caramel cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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

Ingredients

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

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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