Toffee Nut Buttercream

teas.co.uk · 10 min · Makes 360g

You'll need

• 1 sachet of Mokate Gold Toffee Nut Latte (14g)
• 20ml warm whole milk
• 150g unsalted butter, softened
• 250g icing sugar, sifted
• 1 tablespoon crushed pecans
• 1 stand mixer with paddle attachment (or hand whisk and bowl)
• 1 small bowl for the paste

Method

1. Whisk the sachet powder into the warm milk in a small bowl until smooth, and set aside.
2. Beat the softened butter on medium for a couple of minutes, until pale and fluffy.
3. Sift in the icing sugar in three goes, beating slowly between each.
4. Add the toffee nut paste and beat for a final minute, until light.
5. Fold in the crushed pecans by hand for a bit of crunch.
6. Pipe onto cooled cupcakes with a star nozzle, or spread over a coffee cake.
7. Tip: toast the pecans in a dry pan first for a deeper, nuttier flavour.

Recipe: https://teas.co.uk/recipes/coffee/toffee nut buttercream/