Mini coffee and walnut cakes recipe
 Small, but perfectly formed, this modern take on a retro classic is perfect for elevenses. Equipment and preparation: for this recipe you will need a 16-cup mini cake tin or 16 x 5cm/2in chefs’ rings placed on a baking tray, plus a piping bag fitted with a 2D star nozzle. 150g/5½oz butter, softened150g/5½oz light muscovado sugar3 large free-range eggs150g/5½oz self-raising flour1 level tsp baking powder1 tbsp coffee essence75g/2½oz chopped walnuts 150g/5½oz butter, softened 150g/5½oz light muscovado sugar 3 large free-range eggs 150g/5½oz self-raising flour 1 level tsp baking powder 1 tbsp coffee essence 75g/2½oz chopped walnuts 150g/5½oz butter, softened450g/1lb icing sugar, sifted2 tbsp milk1 tbsp coffee essence200g/7oz walnut halves, finely chopped16 chocolate-covered coffee beans 150g/5½oz butter, softened 450g/1lb icing sugar, sifted 2 tbsp milk 1 tbsp coffee essence 200g/7oz walnut halves, finely chopped 16 chocolate-covered coffee beans Method Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins.Arrange the cupcakes on the nicest cake stand you have and serve. Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. Preheat the oven to 190C/170C(fan)/375F/Gas 5. Grease a 16-cup mini cake tin and line with baking parchment, or, alternatively, grease 16 chefs’ rings (5cm/2in diameter) and place them on a baking tray lined with baking parchment. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. For the cakes, place the butter, sugar, eggs, flour, baking powder and coffee essence into a bowl and beat with a wooden spoon until thoroughly blended and smooth. Fold in the walnuts. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Divide or pipe the mixture equally between the mini cake tins. Bake for about 12-15 minutes, or until well-risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. Leave to cool in the tins for a few minutes. When cool enough to handle, turn the cakes out of the tins and remove the parchment. Leave to cool completely on a wire rack. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. For the filling and decoration, beat together the butter, icing sugar, milk and coffee essence in a bowl until smooth. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. When the cakes are completely cold, trim the tops if domed. Slice in half horizontally, then sandwich them together with about a quarter of the buttercream. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spread a thin coating of buttercream around the sides of each cake and then roll the sides in chopped walnuts. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins. Spoon the remaining buttercream into a piping bag fitted with a small star (2D) nozzle and pipe a rose on the top of each cake. Place a chocolate-covered coffee bean over the joins. Arrange the cupcakes on the nicest cake stand you have and serve. Arrange the cupcakes on the nicest cake stand you have and serve.