Mary Berry Coffee Buns is made with instant coffee granules, eggs, margarine, superfine sugar, self-rising flour, baking powder, butter, confectioners’ sugar, and coffee extract. With just 20 minutes of baking time, this recipe yields 12 golden brown buns.
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Why You’ll Love Mary Berry Coffee Buns Recipe
- Morning Magic: Mary Berry Coffee Buns bring the enchantment of coffee to your mornings.
- Effortless Elegance: Enjoy gourmet treats without the gourmet effort.
- Sensory Satisfaction: Savor the delightful blend of coffee and sweetness in every bite.
What Is Mary Berry Coffee Buns Recipe?
Mary Berry Coffee Buns are delightful pastries made with instant coffee, eggs, margarine, superfine sugar, self-rising flour, and baking powder.
Mary Berry Coffee Buns Ingredients
- 1½ level tsp instant coffee granules
- 3 large eggs
- 10 tbsp (5 oz/140g) margarine, from fridge
- ½ cup plus 1 tbsp (5 oz/150g) superfine sugar
- 1¼ cups (5 oz/150g) self-rising flour
- 1 level tsp baking powder
For the icing
- 4 tbsp (2 oz/55g) butter, softened
- 1¼ cups (5 oz/150g) confectioners’ sugar, sifted
- 2 tsp coffee extract
How To Make Mary Berry Coffee Buns
- Preheat the oven to 400°F/Convection 350°F and arrange 12 paper liners in a muffin tin.
- Dissolve the coffee granules in the eggs and then measure all the cake ingredients into a large mixing bowl and beat with an electric mixer until well blended and smooth.
- Divide the mixture between the liners and bake in the preheated oven for about 20 minutes, or until the cakes are well risen and golden brown.
- Lift out and cool on a wire rack.
- To make the icing, blend the butter with the confectioners’ sugar and coffee extract. Spread a little icing on the top of each cake so that the top is completely covered.
Recipe Tips
- Sugar Shortcut: Opt for superfine sugar to ensure your buns have a velvety, melt-in-your-mouth feel.
- Coffee Control: Fine-tune the coffee extract to match your taste buds perfectly. More for a robust flavor, less for a subtle hint.
- Freshness Fortress: Keep your buns fresher for longer by storing them in an airtight container.
What To Serve With Coffee Buns?
Pair Coffee Buns with freshly brewed coffee, hot chocolate, tea, fruit salad, whipped cream.
How To Store Leftovers Coffee Buns?
- In the fridge: Store leftover coffee buns in an airtight container for 3 days.
- In the freezer: Store leftover coffee buns individually wrapped buns for 1 month.
How To Reheat Leftovers Coffee Buns?
- In the oven: Warm leftover coffee buns for 5 minutes at 350°F in the oven.
- In the microwave: Heat leftover coffee buns on high for 20-30 seconds at 350°F.
- In the air-fryer: Reheat leftover coffee buns for 3 minutes at 325°F.
FAQ’S:
Can I Use Melted Butter Instead Of Softened Butter For The Icing?
Yes, melted butter is a suitable substitute, but it may yield a slightly different texture in the icing due to its liquid state.
How Can I Prevent The Buns From Sticking To The Paper Liners?
Lightly greasing the paper liners with cooking spray or butter before adding the batter forms a protective layer, preventing sticking.
How Can I Make The Icing Thicker?
Adjust the icing’s consistency by adding more confectioners’ sugar for thickness or a small amount of milk/water for a thinner texture.
How Can I Prevent The Buns From Becoming Too Dry?
To avoid dryness, ensure not to overbake the buns, adhering closely to the recommended baking time and temperature.
Can I Use Granulated Coffee Instead Of Instant Coffee Granules?
Yes, granulated coffee can be used, but it must be dissolved thoroughly in hot water before adding to the batter to ensure proper flavor incorporation.
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Mary Berry Coffee Buns Nutrition Facts
- Calories: 210cals
- Total Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 0g
- Total Carbs: 36g
- Net Carbs: 34g
- Dietary Fiber: 2g
- Total Sugars: 18g
- Added Sugars: 18g
Mary Berry Coffee Buns
Description
Mary Berry Coffee Buns is made with instant coffee granules, eggs, margarine, superfine sugar, self-rising flour, baking powder, butter, confectioners’ sugar, and coffee extract. With just 20 minutes of baking time, this recipe yields 12 golden brown buns.
Ingredients
For the icing
Instructions
- Preheat the oven to 400°F/Convection 350°F and arrange 12 paper liners in a muffin tin.
- Dissolve the coffee granules in the eggs and then measure all the cake ingredients into a large mixing bowl and beat with an electric mixer until well blended and smooth.
- Divide the mixture between the liners and bake in the preheated oven for about 20 minutes, or until the cakes are well risen and golden brown.
- Lift out and cool on a wire rack.
- To make the icing, blend the butter with the confectioners’ sugar and coffee extract. Spread a little icing on the top of each cake so that the top is completely covered.
Notes
- Sugar Shortcut: Opt for superfine sugar to ensure your buns have a velvety, melt-in-your-mouth feel.
Coffee Control: Fine-tune the coffee extract to match your taste buds perfectly. More for a robust flavor, less for a subtle hint.
Freshness Fortress: Keep your buns fresher for longer by storing them in an airtight container.