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Spooky coffeen cakes

We can't leave the teenagers and grown ups in our house out at Halloween so I've just made some scary and very slightly adult-friendly mini coffee cakes. Madeleine tins have a kinda ghosty outline which helps, but fairy cake tins still make great-tasting cakes.

Prepare: 15 minutes

Cook: 15 minutes

Makes: 24


150g butter or dairy free spread

150g light muscovado sugar

150g self raising flour

2 eggs

1 double espresso, cooled

200g icing sugar

dark chocolate drops


1 Preheat the oven to 190C.


2 Whisk together the butter, sugar, flour, eggs and half the coffee until smooth and creamy


3 Divide the cake mixture between 24 madeleine moulds and bake for 10 - 12 minutes until just set.


4 Transfer to a wire rack and leave to cool. Meanwhile, mix together the icing sugar and enough coffee to make a smooth, thick icing.


5 Spoon the icing over the cooled cakes, adding chocolate drops for eyes , if you like. Transfer the spooks back to their coffins (that's the madeleine tin) and leave to set.



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