Walnut butterfly buns
Coffee and walnuts work well together and these pretty little cakes are absolutely mouth watering. Perfect to have with a cup of tea or even as a pudding.
Makes: 12
For the buns:
60g (2oz) walnuts, ground or finely chopped
150g (5oz) self-raising flour
150g (5oz) butter, softened
150g (5oz) caster sugar
3 medium eggs
2 tbsp milk
For the icing:
125g (4oz) icing sugar
60g (2oz) butter, softened
2 level tsp instant coffee granules
12 pieces walnut
Icing sugar, for dusting
Set the oven to moderately hot, Gas Mark 5 or 190°C.
1. Place all the bun ingredients in a bowl and beat them together until smooth. Spoon the mixture into a 12-hole bun tray lined with paper cases.
2. Bake the mixture in the oven for about 15 mins at Gas 5/190°C/375°F, or until the buns have risen and are firm to the touch in the centre. Remove from the oven and transfer to a wire rack to cool completely.
3. To make the icing, sift the icing sugar into a bowl and add the butter. Dissolve the coffee granules in 1tbsp boiling water and add to the icing sugar. Beat until smooth. If the icing is still very thick, add a little more boiling water. Transfer to a piping bag with a star-shape tube.
4. Cut off the tops of the cakes and cut each top in half. Pipe a swirl of icing on each cake and replace the 2 top halves to resemble 'wings'. Place a piece of walnut in the centre to complete the 'butterfly'. Dust with icing sugar.
Top tip: These aren't suitable for freezing.
