Irish Coffee Butterfly Cakes

Irish Coffee Butterfly Cakes 

I love coffee and as it St Patricks Day today a little Baileys added to the mix makes everything extra tasty and a little special :)

 

Preheat the oven 180 C / 350 F / Gas mark 4 

Prepare a 12-hole bun tray with paper cases

For the Butterfly Cakes

• 100g/4oz Softened butter
• 100g/4oz Caster sugar
• 2 Small eggs (room temperature)
• 100g/4oz Self raising flour (with a pinch of salt added)
• 25g/1oz Ground almonds
• 1 tsp Coffee extract (1 used 2 tsp coffee granules mixed with a tsp of boiling water)
• 1 tbsp Baileys Original Irish Cream

For the buttercream

• 125g/4½oz Softened butter
• 200g/8oz Icing sugar (sifted)
• 1 tsp Coffee extract (1 used 2 tsp coffee granules mixed with a tsp of boiling water)
• 1 tbsp Baileys Original Irish Cream

To make the Butterfly Cakes
Place the  butter and sugar into a large bowl then beat with spoon or electric mixer until pale and fluffy.
Add the eggs one at a time (beat the first egg into the mixture totally before adding the second) to the butter/ sugar mixture, beating until smooth.  
Add the flour, ground almonds and salt fold them into the mixture until combined.
Stir in the coffee and bailey's.
Divide the mixture into the prepared 12 bun tray filling each papercase so they are just over half full.
Bake the cakes for 12 - 15 minutes until golden-brown. Leave to cool.

To make Buttercream
Put the butter, icing sugar, coffee extract and baileys into a large bowl. Beat with a spoon or electric mixer until smooth and creamy. 

To assemble butterfly cakes
Using a sharp knife hold it at an angle and cut a round out of the top of the cake. 
Using the round, cut it in half to make your wings.
Add a heaped teaspoon of buttercream into the hollow of the cake.
Place the wings into the buttercream
Dust lightly with a little icing sugar.