Makes 10-12

Preparation time: 15 minutes

Cooking time: 20 minutes

115g (4oz) Flora Buttery

115g (4oz) caster sugar

2 eggs 

115g (4oz) self-raising flour, sifted

1-2 tsps coffee essence

25g (1oz) pecans, chopped

For the icing:

55g (2oz) Flora Buttery

225g (8oz) icing sugar, sifted

1 tsp coffee essence, plus a little milk

Whole pecan nuts, to decorate

Preheat the oven to 180°C/160°C fan/350°F/gas 4.

Place all the cupcake ingredients in a mixing bowl then beat for 1 to 2 minutes, until smooth and well combined. 

Place generous dessertspoons of the mixture in 10 to 12 paper cases or greased bun tins. 

Bake for about 20 minutes, until the cakes are soft and springy to touch. Then cool them on a wire tray. 

Mix the ingredients for the icing together then spread or pipe on to each cake. 

Recipe courtesy of The Sunday Express 

New Cake tins featured above are from my Spring 2014 collection. 

Available exclusively from Debenhams