Directions

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  1. Pre-heat the oven to 180C.
  2. Using a stand mixer (or electric beater), cream the butter and sugar till pale, light, and fluffy.
  3. Add the eggs and mix well.
  4. In a separate bowl mix the dry ingredients together. Sifting helps mix and aerate the mixture.
  5. Use a spatula to fold in the dry mixture into the wet ingredients.
  6. Split into equal parts in separate bowls.
  7. In a small bowl blend the coffee powder with the boiling water. Stir into one of the batters until well combined.
  8. Using a spoon, drop alternating scoops into the pan (or cupcake liners) until 3/4th full.
  9. Scatter slivered/flaked almonds on top. Dust with a mix of 4 tsp caster sugar and 1/2 tsp cinnamon powder.
  10. Bake for 20 minutes or until the toothpick comes out clean.