Coffee Cupcakes

Well, I should possibly start charging my boss for all of the morning teas I continue to bring in, especially this one at his 'we haven't had morning tea for a while eh Jas?' comment that flitted past my desk on friday! But hey, any excuse is a good excuse to have a play in the kitchen... and yesterday I modified a recipe to come up with, and I must admit they were a hit at morning tea this morning! Presenting the new favourite:

GF Scallywag Coffee Cupcakes

185g butter, softened

1 cup castor sugar

3 eggs

1 1/2 cups GF SR Flour, sifted

1 cup almond meal

1/2 cup LSA Mix (Linseed, Almond & Sunflower)

1/2 cup strong coffee

1 tsp vanilla

3 tblspn milk

Preheat oven to 180degC and grease a 12tin friand or muffin tray.

Beat together the vanilla, butter and sugar until light and creamy. Add in the eggs one at a time; the mixture will separate or look curdled. In two batches ad the remaining ingredients. It is quite heavy and lumpy.

Pour or scoop spoonfuls into the prepared tins (3/4 full I had a little mixture left over) and bake for 17-20minutes, check that a skewer comes out clean. Remove from oven and allow 10minutes to set in pan. Turn onto wire rack and allow to cool.

I served with a dollop (well they didn't have double cream at the local store so it was more like a pour) of thickened (double preferable obviously) cream and either some cocoa or icing sugar sifted over the top.

Delicious, dense, not very sweet and the coffee isn't intense enough to not have one with it, so you can have a double dose if you wish!