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Coffee butterfly cakes with whisky

Published: 15 Jul 16
Updated: 18 Mar 24

Forget coffee with your cake, have it in your cake. Coffee-infused butterfly cakes, topped with a rich whisky icing, are sure to make for a merry afternoon treat.

Would rather skip the booze? Bake our classic coffee and walnut cake instead.

Easy
June 2016

Test kitchen approved

Makes 12
Hands-on time 40 min, oven time 16-20 min, plus cooling

Forget coffee with your cake, have it in your cake. Coffee-infused butterfly cakes, topped with a rich whisky icing, are sure to make for a merry afternoon treat.

Would rather skip the booze? Bake our classic coffee and walnut cake instead.

Nutrition: per serving

Calories: 518kcals
Fat: 32.6g (20.1g saturated)
Protein: 3.9g
Carbohydrates: 50.5g (37.8g sugars)
Fibre: 0.7g
Salt: 0.2g

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Ingredients

200g unsalted butter, softened
200g caster sugar
3 medium free-range eggs, beaten
1 tbsp instant espresso powder, dissolved in 1 tbsp boiling water
200g self-raising flour
50ml milk

For the icing

250g unsalted butter, softened
250g icing sugar
1 tbsp instant espresso coffee powder, dissolved in 1 tbsp boiling water
2-3 tbsp whisky

You’ll also need…

A 12-hole cupcake tray lined with paper cases or baking paper squares

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Method

Heat the oven to 180°C/160°C fan/gas 4. In a large mixing bowl, beat the 200g butter and 200g sugar with an electric mixer until light and fluffy. Continue beating the mixture as you slowly add the beaten egg, a little at a time, making sure it’s combined after each addition. Beat in the coffee until completely combined, then, using a metal spoon, carefully fold in the flour and milk. Dollop the cake mixture evenly into each cupcake case.
Bake for 16-20 minutes until cooked through and a skewer comes out clean. Transfer the cakes to a wire rack to cool completely.
To make the icing, whisk the butter and icing sugar together in a large bowl with an electric mixer until smooth. Beat in the coffee and whisky until the icing is smooth and creamy. Spoon into a piping bag. Chill until needed.

Using a sharp knife, carve out a disc from the centre of each cooled cake, then cut each disc in half to make the butterfly wings. Pipe the icing in a swirl into each hole, then place the wings on top.

Recipe from June 2016 Issue

Nutrition

Nutrition: per serving

Calories: 518kcals
Fat: 32.6g (20.1g saturated)
Protein: 3.9g
Carbohydrates: 50.5g (37.8g sugars)
Fibre: 0.7g
Salt: 0.2g

delicious. tips

The cakes can be frozen at the end of step 2, well wrapped in cling film, for up to 1 month. The icing can be made 24 hours
in advance and kept in the fridge. Remove from the fridge to soften before decorating the sponges, then eat on the same day.