butter cream

Retro favourite coffee and walnut cake in a cupcake version, with a choice of luxurious mascarpone topping or classic buttercream

Coffee cream & walnut cupcakes

butter

light muscovado sugar

self-raising flour

eggs

instant coffee

walnut half

tbsp light muscovado sugar

Heat oven to 180C/fan 160C/gas 4 and make sure there’s a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.

Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up – that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.

Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they’re iced fairly near the time of eating, so if you’re making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

A moist dense banana cake with chocolate chips goes over the top when layered with salted caramel buttercream for a cake any banana bread lover will go wild over!

Chocolate Chip Banana Layer Cake with Salted Caramel Frosting

flour

cinnamon

baking soda

sugar

brown sugar

mashed ripe bananas (2-3 bananas)

teaspoon vanilla extract

sour milk

chocolate chips (extra

banana chips

shortening

caramel ice cream topping (extra for optional garnish)

salt

(4 cups) powdered sugar

heavy cream (or milk)

Preheat oven to 350° F. Grease and flour...

Preheat oven to 350° F. Grease and flour 2 (8-inch) cake pans. Cut 2 circles of parchment paper to fit the bottoms of the pans, then press them in (this will make it easier to remove the cake from the pan)

In a medium bowl, whisk together, flour, baking...

In a medium bowl, whisk together, flour, baking soda, and cinnamon and set aside. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add sugars and eggs and mix until fluffy, then add mashed bananas and vanilla.

Add half the dry ingredients and half the...

Add half the dry ingredients and half the sour milk and mix just until combined. Repeat with remaining dry ingredients and milk.

Fold in chocolate chips. Pour batter evenly into...

Fold in chocolate chips. Pour batter evenly into prepared pans and bake for 30-40 minutes. Let cakes cool in the pans 5-10 minutes. Turn out onto wire racks and let cool completely before frosting.

Cream shortening and butter with an electric mixer....

Cream shortening and butter with an electric mixer. Add ice cream topping, salt and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Stop to scrape sides and bottom of bowl as needed.

When all sugar has been mixed in, icing...

When all sugar has been mixed in, icing will appear dry. Add milk 1 tablespoon at a time and beat at medium speed until light and fluffy.

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Coffee cream & walnut cupcakes

Chocolate Chip Banana Layer Cake wi...

Top 2 butter cream recipes from across the web

The most viewed butter cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coffee cream & walnut cupcakes

Chocolate Chip Banana Layer Cake wi...

The most viewed butter cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine