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Coffee And Walnut Butterfly Recipe
|Soft margarine||2 Ounce|
|Caster sugar||2 Ounce|
|Self rising flour||2 Ounce|
|Baking powder||1⁄2 Teaspoon|
|Instant coffee||4 Teaspoon|
|Water||10 Milliliter (2 Teaspoon)|
|Walnuts||2 Ounce, finely chopped|
|Cream cheese||4 Ounce|
|Brandy||10 Milliliter (2 Teaspoon)|
|Icing sugar||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1797 Calories from Fat 1106
% Daily Value*
Total Fat 126 g194.4%
Saturated Fat 33.5 g167.6%
Trans Fat 0.2 g
Cholesterol 336.2 mg
Sodium 1793.4 mg74.7%
Total Carbohydrates 137 g45.8%
Dietary Fiber 3.8 g15.2%
Sugars 76.9 g
Protein 26 g51.3%
Vitamin A 33.8% Vitamin C 1.2%
Calcium 49.1% Iron 28.7%
*Based on a 2000 Calorie diet
Beat together until smooth and light.
Dissolve half of the coffee in the water and beat into the mixture with the walnuts.
Use to fill 24 petit four paper cases (candy cups) on a baking sheet.
Bake in a preheated oven at 180Â°C/350Â°F/gas mark 4 for about 8 minutes until risen and golden and the centres spring back when lightly pressed.
Cool on a wire rack.
Put the cheese in a bowl.
Blend the remaining coffee with the brandy and sugar.
Beat into the cheese.
Cut a round out of the top of each cake, making a shallow hollow with a rim of cake.
Spoon in the coffee cheese filling.
Cut the rounds of cake in half to make two semi circles and press at an angle in the top of each cake to represent butterfly wings.