Recipe

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!

  • 30 mins preparation
  • 30 mins cooking
  • Makes 12
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Ingredients

Beer and pretzel cakes with coffee cream
  • 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

Beer and pretzel cakes with coffee cream
  • 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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