1. Add the liquids to the Mississippi Toffee Mix in a machine bowl and, using a beater, mix on slow speed for 1 minute. Scrape down well.
    2. Beat for approximately 6 minutes on middle speed.
    3. Deposit approximately 60g of batter into paper cases on cupcake tray.
    4. Bake at 185-195ºC for approximately 30 minutes.
    5. Once cooled, decorate with coffee frosting (Rainbow Vanilla Frosting mixed with coffee flavouring to taste).
    6. Dust with ground coffee powder to finish.


  • 1kg Mississippi Toffee Cake/Muffin Mix
  • 425g Water
  • 235g Vegetable oil
  • Rainbow Vanilla Frosting
  • Coffee flavouring
  • Ground coffee powder