Ingredients 100g very soft unsalted butter
100g light soft brown sugar
100g self-raising flour, sieved
2 large eggs
100ml freshly brewed strong coffee, or 2 tsp instant coffee mixed with 100ml boiling water, then cooled. Use a little over half of this quantity in the cake mixture, and save the remainder for the icing.
For the Topping
100g very soft butter
175g icing sugar, sieved
The remaining coffee that has been left over from the cake mix.
12 walnut halves
Pre-heat the oven.
Line a 12-hole bun tin with fairy cakes cases.
Beat the butter until soft.
Mix in the sugar and beat until light and creamy.
Gradually stir in the eggs, adding a little flour if they seem about to curdle.
Fold in the sieved flour.
Mix in the coffee.
Divide the mixture between the fairy cake cases and bake for about 18-20 minutes until the cakes are golden and springy.
Cool in the tin for a few minutes before removing to a wire rack to cool completely.
For the icing beat the butter until soft.
Add the sieved icing sugar, beating until it is well incorporated.
Stir in the remaining coffee.
Top the cakes with the coffee icing, finishing each one with a walnut half.