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

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