8oz Golden Caster Sugar or Soft Brown Sugar
4 large Free Range eggs beaten
3 tbsp of instant coffee granules dissolved in 2tbsp hot water, cooled [use good quality coffee]
6oz gluten free plain flour or normal plan flour
1 tsp xanthan gum
1 tsp gluten free baking powder
2oz ground almonds
Makes 12 cupcakes in normal size muffin pan
Preheat the oven to 160 degreesC or Gas 4
Beat together the butter and sugar until light and fluffy.
Gradually add the eggs and the coffee mixture, mixing well between additions.
Fold in sifted flour, gum, baking power and almonds using a large metal spoon
Divide the mixture evenly between the cases and bake for 20 to 25 minutes
I normally top with a cream cheese frosting. These are brilliant gluten free cakes and will last for up to a week without going dry.