Using Caffitaly Cremoso Capsule, these walnut-topped cakes, with sweet buttercream fillings, are bursting with delicious coffee flavor.

Ingredients

150 g unsalted butter, softened
100 g golden caster sugar
50 g light soft brown sugar
3 eggs, whisked
2 tbsp of prepared Caffitaly Espresso Cremoso capsule
1 cup (150g) self-raising flour, sifted
1 pinch salt
50 g walnuts, chopped

Buttercream icing
150 g unsalted butter, softened
300 g icing sugar
¼ cup (60ml) prepared Caffitaly Espresso Cremoso capsule
12 walnuts, halved, to serve

Method

– Preheat oven to 180°C.
– Place butter, caster sugar and brown sugar in a large bowl, and beat with electric beaters until light and pale. – In 2 batches, add the egg, beating well between each addition. Add the coffee and beat to combine.
– Add the sifted flour, salt and chopped walnuts and fold through until the mixture is smooth.
– Divide the mixture among the holes in a 12-hole mini cheesecake tin (see kitchen notes) and level with teaspoon.
– Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
– Set aside to cool completely.

For the icing, combine the butter and icing sugar in a large bowl and beat with electric beaters until light and pale. Add the coffee and mix until combined.

Cut the cooled cakes in half and spread bottom layers with half the buttercream. Sandwich with the top of the cakes, then dollop the remaining buttercream on top. Decorate with a walnut half, to serve.

Recipe Source: foodiful.com.au

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