Ingredients
Coffee cream
Method
1.Preheat oven to 180°C. Grease a 12-hole (⅓-cup/80ml) muffin pan.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add combined coffee and water, then beat in eggs, one at a time. Transfer mixture to large bowl.
3.Stir in sifted flour and milk, in two batches. Spoon mixture into pan. Press 3 caramel halves into centre of each cake, making sure they are covered with batter.
4.Bake cakes about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make coffee cream, combine coffee and the water in small bowl, then allow to cool. Whip coffee mixture and cream in small bowl with electric mixer until soft peaks form.
6.Fit piping bag with 2cm fluted tube. Pipe coffee cream in swirls on top of cakes.
Cakes are best made on the day of serving.
Note
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