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Coffee Cupcakes
These are tasty little beasts made with old-fashioned coffee and chicory essence, which you really can still buy in the supermarket!
- 115g butter
- ½ cup brown sugar
- 3 eggs
- 3tsp coffee and chicory essence
- 200g (1 ¼ cup) Gluten Free Goodies Cake and Biscuit Mix
- 3 tsp Gluten Free Goodies baking powder
- 90 ml milk
Preheat oven to 180C
Line a 12-hole muffin pan with paper cases.
Cream butter and sugar, then add eggs one at a time, beating well after each addition.
Add coffee and chicory essence and mix well.
Add flour, baking powder and milk and mix well.
Place in paper cases; bake 15 to 20 minutes until lightly brown and springy.
Cool in trays.
Ice with a mixture of 10g butter, 1 tsp coffee and chicory essence, approx 1 cup icing sugar and hot water to mix to a smooth texture.
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