Name: Beer and pretzel cakes with coffee cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 125 gram butter, softened; 1 teaspoon vanilla extract; 3/4 cup (165g) firmly packed brown sugar; 2 eggs; 1 1/4 cup (185g) self-raising flour; 1/2 cup (125ml) dark ale; 12 whole small lightly salted pretzels; Coffee cream; 185 gram unsalted butter, softened; 2 1/4 cup (360g) icing (confectioners') sugar; 3 teaspoon coffee liqueur

Beer and pretzel cakes with coffee cream

Indulge in these decadent beer and pretzel cakes with coffee cream - sweet, rich and so delicious, these little treats taste even better than they look!

Makes 12

Prep

30M

Cook

30M

Total

Ingredients

125 gram butter, softened

1 teaspoon vanilla extract

3/4 cup (165g) firmly packed brown sugar

2 eggs

1 1/4 cup (185g) self-raising flour

1/2 cup (125ml) dark ale

12 whole small lightly salted pretzels

Coffee cream

185 gram unsalted butter, softened

2 1/4 cup (360g) icing (confectioners') sugar

3 teaspoon coffee liqueur

Method

1.Preheat oven to 170°C. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Beat butter, extract, sugar, eggs, sifted flour and ale in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Divide mixture evenly into paper cases.

3.Bake about 25 minutes. Stand cakes in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

4.Make coffee butter cream: Beat butter in a small bowl with an electric mixer until as white as possible. Beat in half the sifted icing sugar and liqueur, in two batches.

5.Spoon butter cream into a large piping bag fitted with a large plain tube. Pipe large swirls of butter cream onto cold cakes; top with pretzels.

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