Coffee Dot Cakes Recipe

For the cakes:
100 g/4 oz/0.5 cup butter or margarine, softened
100 g/4 oz/0.5 cup caster (superfine) sugar
2 eggs, lightly beaten
100 g/4 oz/1 cup self-raising (self-rising) flour
10 ml/2 tsp coffee essence (extract)

For the icing (frosting):
50 g/2 oz butter or margarine, softened
100 g/4 oz icing (confectioners') sugar, sifted
A few drops of coffee essence (extract)

100 g/4 oz/1 cup chocolate chips

Method:

To make the cakes, cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, then fold in the flour and coffee essence. Spoon the mixture into paper cake cases (cupcake papers) set in a bun tin (patty pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes until well risen and springy to the touch. Leave to cool.

To make the icing, beat the butter or margarine until soft, then beat in the icing sugar and coffee essence. Spread over the tops of the cakes and decorate with the chocolate chips.