Favourite biscuit cupcakes
Makes 12 Prep 30 mins Cook 20 mins Q Q Q 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 BUTTERCREAM 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 biscuit types)
1 Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 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 case. Crumble a biscuit into each – use one type for each case colour. Divide the remaining batter between the cases and bake for 20-25 mins until golden. 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 ginger and cinnamon to the third. Mix well.
3 Spoon each batch of icing into a bag fitted with a star nozzle and pipe icing onto the cakes, matching the icing with the biscuit inside. Add two mini biscuits on top. PER CUPCAKE 578 kcals, fat 32g, saturates 19g, sugars 15g, fibre 1g, protein 5g, salt 0.4g