Mini Caramel Coffee Cakes

   I thought I'd share a quick recipe of one of my midnight bakes this week. These mini cakes were a little experiment with a jar of caramel that's been sitting patiently in the cupboard. Of course they were waiting for a little java buzz and some chocolate caramel buttercream.

Mini caramel coffee cakes
(Makes 6 mini cakes)
     85g unsalted butter, softened
     55g soft dark brown sugar
     1tbsp golden syrup
     1 large egg, lightly beaten
     100g self raising flour
     1tsp freshly grated nutmeg
     2tbsp espresso coffee

• Heat the oven to 180 degrees and line a bun tray with 6 cases.
• Beat together the butter, sugar and golden syrup until light and fluffy. 
• Gradually beat in the egg.
• Sift in the flour and nutmeg and, with a spatula, gently fold in with the 2tbsp espresso coffee.
• Spoon the mixture into the paper cases and bake for 15-20 minutes. Until golden and firm to the touch. Transfer to a wire rack and leave to cool before topping.

For the topping,

     150g unsalted butter, softened

     1tsp vanilla extract

     280g icing sugar

     2tbsp caramel sauce

     115g milk chocolate, melted

• Place the butter and vanilla in a large mixing bowl and beat until the butter becomes pale.
• Gradually sift in the icing sugar, beating well after each addition.
• Add the melted chocolate and caramel and continue to beat until well combined, light and fluffy.
• Pipe swirls onto the cooled cakes (I used a Wilton 2d...my favourite!)

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