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
150g butter or dairy free spread
150g light muscovado sugar
150g self raising flour
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.