Coffee and Pecan Butterfly cakes

Cakes

As it is the final of GBBO at 8pm tonight, I felt in need of cake to consume whilst watching it!

What with all the rain outside, I hardly wanted to venture out to the shops to purchase cake so decided to make my own- and in general homemade cake is better than shop bought. So coffee and pecan butterfly cakes were the solution!

I used a recipe from Mary Berry Cooks the Perfect, with substitutions based on what I had at home, or due to personal taste- for instance not being particularly fond of walnuts, and having pecans in the cupboard! I would highly recommend this cookbook as it has a bit of everything, and is really well done with step by step instructions- one of my personal favourite recipes is the chocolate and Irish cream roulade which is amazing!

Ingredients

  • 2tsp instant espresso powder
  • 115g butter at room temperature
  • 115g caster sugar (I used vanilla caster sugar)
  • 115g SR Flour
  • 1tsp Baking Powder
  • 2 Large Eggs
  • 45g Pecan Halves finely chopped (I used a mini chopper and it was so much easier)

For Icing

  • 2 tsp instant espresso powder
  • 350g icing sugar (I only had 300g so used slightly less of the other ingredients and it worked, but it
  • would have been fluffier with the full amount of sugar)
  • 175g butter at room temperature
  • Pecan halves for decoration if desired.

Equipment wise you will need a piping bag, a star nozzle, paper cupcake cases and a shallow 12 hole bun tin. Don’t make the same mistake that I did and use a too steep sided bun tin as it will spill over the side and required extra baking time.

Batter

Preheat the oven to 180°C or 160°C for a fan oven. Place the cupcake cases in the bun tin. Mix the 2tsp of espresso powder with 2tsp boiling water. Let cool.

Place the 115g butter, caster sugar, flour and baking powder in a mixing bowl add the eggs and the coffee mixture. Beat it all together (I used a stand mixer) until smooth and then mix in the walnuts. Divide evenly between the cupcake cases. Bake for 15-20 mins or until well risen and firm on top. Remove from the tin and cool on a wire rack.

Make the icing. Stir the 2tsp of espresso powder with 2tsp boiling water and let cool.  Sieve the sugar into a mixing bowl, add the butter and the coffee mixture and then mix together (I used a stand mixer) until smooth and fluffy.

Cut a circle out of the top of the cakes, forming a slight cone shape to allow a hollow to pipe the icing. Cut each of these circles in half.

Spoon the icing into the piping bag with the star nozzle fitted.  Pipe the icing into the centre of each cake. Finally place the semi circles on top of each cake like butterfly wings. If desired sit a pecan half between the wings.

Finally enjoy!

Cakes close up

Who is your favourite to win GBBO?

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