MINI COFFEE & PECAN CAKES

● Prep time 10 mins ● Cook time 16 mins ● Cals per portion 50

ANOTHER one of our ‘a little of what you fancy’ recipes, these lovely mini coffee and pecan cakes will satisfy any sweet tooth. You won’t notice the small ingredient substitutions that make these lower in calories than most cakes. MAKES 24

FOR THE CAKES:

● 50g self-raising flour ● 50g reduced-fat spread ● 1 tbsp cocoa powder ● 2½ tbsp granulated sweetener ● A pinch of salt ● 2 large eggs ● 1 tsp baking powder ● 1 tbsp instant coffee powder ● 24 pecan halves, to decorate

FOR THE BUTTERCREAM:

● 1 tsp cocoa powder ● 25g reduced-fat spread ● 50g icing sugar ● 1 tsp instant coffee powder PREHEAT oven to 190c/170c/gas 5. Place all of the cake ingredients (except the pecan halves) in a bowl and mix with an electric hand whisk until the mixture is light and smooth. Place a heaped teaspoon of the cake mixture into each mould of a 24-hole mini muffin tray, dividing the mixture evenly between all 24 holes. Transfer to the oven and bake for 16 minutes until risen and cooked through. Remove the cakes from the oven, then take them out of the tray and leave to cool on a wire rack. (You can freeze the baked cakes when cooled for sandwiching on another day.) Mix the buttercream ingredients together in a bowl. When the cakes have cooled, slice them in half through the middle. Spread or pipe some buttercream onto one half of the cakes, and place the tops back on. Pop a tiny blob of buttercream on the top of each cake and add a pecan half. COOK’S TIP: Store in an airtight container and keep for up to 3 days.