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.  

Coffee and Pecan Cupcakes

I love coffee and also pecan nuts they are a perfect mix for cupcakes

Ingredients:

For the cupcakes -

• 100g/ 4oz butter or margarine (softened)
• 100g/ 4oz caster sugar
• 2 medium size eggs
• 100g/ 4oz self-raising flour, sieved
• 1 level teaspoon baking powder
• 2 Tablespoons Camp coffee (chicory and coffee essence)
• 50g/ 2oz Chopped Pecan nuts plus some pecan halves to decorate

For the buttercream -

• 75g/ 3oz butter, softened
• 150g/ 6oz icing sugar
• 2tbsp chicory and coffee essence

Pre-heat oven to 190C/375F/Gas mark 5

Beat  butter and sugar together until light and fluffy, continue beating and add eggs (1 at a time) and mix well.

Add the coffee essence and mix lightly.

Fold in flour, baking powder and nuts

Spoon mixture in oiled fairy cake/ muffin tins or place paper cases into the fairy cake/ muffin tins.

Bake for approx. 8-12 minutes (or until brown, push a strew into a small cake and if it comes out clean the little cake is cooked). Remove from oven and leave to cool.

To make coffee buttercream - Beat together softened butter with sifted icing sugar adding the coffee essence, beat until combined and smooth.

Cover each little cake (when cooled) with buttercream and add a half pecan for decoration

Enjoy this cake and coffee treat  : )

Pin It

Coffee and Pecan Nut Cake

Quick and easy cake perfect with coffee (variation on the pandan cake recipe from a few months ago. Make double or treble for larger cakes but remember to allow for longer cooking).








Ingredients:
For the cake

• 2.5 oz/ 70 gms/ 1/3 cup butter
• 2.5 oz/70 gms/ 1/3 cup caster sugar
• 1 large egg
• 5 oz/ 145 gms/ 2/3 cup self-raising flour
• 2.5 oz/ 70 gms/ 1/3 cup chopped pecan nuts
• 1 teaspoon vanilla essence (I use real vanilla essence it really does taste different)
• 1 tablespoon liquid coffee (like Camp coffee) or see below if you don't have liquid coffee

Beat together the butter and caster sugar until light and fluffy.
Add the egg and beat mixture
Fold in the flour then mix in the chopped pecan nuts, vanilla essence and liquid coffee
Mix until just combined (not over mixing)
Spoon mixture into your prepared loaf tin, make a small well along centre of cake to stop it having a pointy bit in the middle when cooked (unless you want a pointy bit down the middle of your cake) and cook for approx. 30 mins in a moderate heat oven or until brown.
Tip: if you put a knife into the centre of the cake it should come out clean (no mixture sticking to it) Leave to cool

For the buttercream

• 2 oz / 50 gms/ 1/3 cup butter
• 4 oz/ 100 gms/ 2/3 cup icing sugar (confectioner’s sugar)
• 1-2 teaspoons liquid coffee (to taste)

Combine the butter, icing sugar (confectioner’s sugar) and liquid coffee, beat until smooth
Spread over the cooled cake, you can add a few pecan nuts to decorate.

If you don't have liquid coffee you can mix 6 - 8 teaspoons instant coffee to 5 tablespoons boiling water stir well to dissolve and leave to cool. Use as liquid coffee essence.