COFFEE CAKES WITH FUDGE FROSTING

INGREDIENTS (makes 10)

100ml (3½ fl oz) single cream; 2tsp (10ml) instant coffee granules; 1tbsp (15ml) fine-ground roasted coffee; 175g (6oz) butter, softenedl; 175g (6oz) soft light brown sugar; 2 eggs; 100g (3¾ oz) spelt flour; 100g (3¾ oz) self-raising flour

For the frosting:

75g (3oz) butter; 75g (3oz) light muscovado sugar; 1tbsp (15ml) golden syrup; 1tsp (5ml) instant coffee granules; 130g (4½ oz) icing sugar, sifted; 1tsp (5ml) lemon juice; Candy-coated coffee beans, to decorate

METHOD

1. Place the cream and coffees in a small pan and bring to the boil. Remove from the heat. Set aside to cool.

2. Preheat the oven to 180°C/350°F/ Gas 4. Line the cups of a muffin tin with paper cases.

3. Beat the butter and sugar until light and creamy, then gradually beat in the eggs. Beat in the coffee mixture. Sift the two flours into the creamed mixture and fold in until just combined. Do not overmix.

4. Three-quarters fill the paper cases with the batter. Bake for 20–25 minutes. Leave to stand for five minutes before turning out on to a wire rack to go cold.

5. To make the frosting, melt 50g (2oz) of the butter with the sugar and golden syrup in a pan over a low heat, stirring occasionally.

6. Dissolve the coffee in 50ml (2fl oz) boiling water and add to the ingredients in the pan. Bring slowly to the boil, stirring frequently, then simmer for three minutes, stirring once or twice. Pour into a bowl.

7. Whisk in the icing sugar, then the lemon juice and remaining butter. Beat until smooth.

8. Stand the bowl in iced water and stir until the mixture thickens.

9. Spread on the tops of the muffins. Decorate with coffee beans.