Favourite biscuit cupcakes

If you can’t find mini biscuits, quarter big biscuits instead.

MAKES 12 PREP 30 mins COOK 20 mins EASY V

175g self-raising flour

1 tsp baking powder

175g unsalted butter, softened 3 eggs

175g golden caster sugar

2 tbsp milk, plus a splash

1 tsp vanilla extract

40g ground almonds

12 mini Oreos, 12 mini Jammy Dodgers, 12 mini gingerbread

for the butter cream icing 225g unsalted butter, softened 400g icing sugar, sifted few drops vanilla extract, 1 tbsp cocoa and a pinch each of powdered ginger and cinnamon you will need

12 cupcake cases (3 different colours if using 3 types of biscuits) 1 Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with three different coloured paper cases. Tip the flour, baking powder, unsalted butter, eggs, sugar, milk, vanilla and almonds into a large bowl and beat with an electric whisk until smooth. Put a spoonful of batter into each paper case. Crumble a biscuit into each case – use one type of biscuit for each case colour, so you remember what’s in each one. Divide the remaining batter between the cases (they should be about half full), and bake for 20-25 mins or until golden and just firm. Leave to cool on a wire rack.

2 Make the icing by beating the butter until soft, then beat in the icing sugar. Divide the icing into three. Add the vanilla to one batch, the cocoa and a splash of milk to another, and the ginger and cinnamon to the third. Mix them all well.

3 Spoon each batch of icing into a bag fitted with a star nozzle (or use one batch at a time) and pipe icing onto the cakes, matching the icing flavour with the biscuit inside. Add two of the same biscuit to the top as a decoration. Will keep for up to two days in an airtight container.

PER CUPCAKE 578 kcals • fat 32g • saturates 19g • carbs 66g • sugars 51g • fibre 1g • protein 5g • salt 0.4g