Coffee And Walnut Butterfly
|Soft margarine||2 Ounce|
|Caster sugar||2 Ounce|
|Self rising flour||2 Ounce|
|Baking powder||1⁄2 Teaspoon|
|Instant coffee||4 Teaspoon|
|Water||10 Milliliter (2 Teaspoon)|
|Walnuts||2 Ounce, finely chopped|
|Cream cheese||4 Ounce|
|Brandy||10 Milliliter (2 Teaspoon)|
|Icing sugar||15 Milliliter (1 Tablespoon)|
Put the margarine, sugar, egg, flour and baking powder in a mixing bowl.
Beat together until smooth and light.
Dissolve half of the coffee in the water and beat into the mixture with the walnuts.
Use to fill 24 petit four paper cases (candy cups) on a baking sheet.
Bake in a preheated oven at 180Â°C/350Â°F/gas mark 4 for about 8 minutes until risen and golden and the centres spring back when lightly pressed.
Cool on a wire rack.
Put the cheese in a bowl.
Blend the remaining coffee with the brandy and sugar.
Beat into the cheese.
Cut a round out of the top of each cake, making a shallow hollow with a rim of cake.
Spoon in the coffee cheese filling.
Cut the rounds of cake in half to make two semi circles and press at an angle in the top of each cake to represent butterfly wings.