Brown sugar coffee syrup cakes

Ingredients

240 g	Butter
1 cup	Brown sugar
4	Eggs
2 tsp	Instant coffee, (or 1 short expresso) (Main)
1 Tbsp	Water
2 cups	Self raising flour

Syrup

½ cup	Brown sugar
½ cup	Water
1 tsp	Instant coffee

Icing

500 g	Icing sugar
1 tsp	Butter
1 tsp	Instant coffee
1 splash	Water

Directions

1. Preheat oven to 170C. Grease dariole moulds or use muffin tins.
2. Cream the butter (soft) and sugar until pale. Add the eggs one at a time, beating after each.
3. Fold through the espresso (if using instant powder dissolve with the water(boiling)), then the flour a quarter of a cup at a time.
4. Spoon the mix into the moulds and bake for approximately 25 minutes or until a skewer withdraws clean.
5. Combine the syrup ingredients in a small saucepan and bring to the boil, stirring to dissolve the sugar.
6. Boil for 5 minutes. With a skewer, poke a few holes in each cake then spoon a little syrup over.
7. Sift the icing sugar. Mix the butter and espresso together with enough boiling water to make a slurry.
8. Add to the icing sugar and stir. Continue adding enough boiling water until a thin icing consistency is achieved.
9. Spoon over the cooled cakes.