Ingredients
Method
1.Preheat oven to 160°C/325°F. Grease three 12-hole (1-tablespoon/20ml) mini muffin pans.
2.Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy Beat in egg yolks, one at a time. Stir coffee and the hot water in a small cup until coffee dissolves. Stir sifted flour, milk and coffee mixture into butter mixture.
3.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into cake mixture. Spoon 2 teaspoons of mixture into each pan hole.
4.Bake cakes about 20 minutes. Cool cakes in pans for 5 minutes before turning, top-side down, onto a wire rack to cool.
5.Meanwhile, make coffee icing. Stir coffee and the hot water in a small cup until coffee dissolves. Sift icing sugar into a small bowl; gradually stir in the coffee until icing is smooth.
6.Spread icing on cold cakes, allowing it to drip a little down the side.
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