Favourite biscuit cupcakes on plates and cake stands

Favourite biscuit cupcakes

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(1 ratings)

Prep: 30 mins Cook: 20 mins


Makes 12

Top these cupcakes with buttercream and your favourite mini biscuits and they're sure to go down a storm. A perfect project for little hands

Nutrition and extra info

  • Vegetarian

Nutrition: Per cupcake

  • kcal578
  • fat32g
  • saturates19g
  • carbs66g
  • sugars51g
  • fibre1g
  • protein5g
  • salt0.4g
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  • 175g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g unsalted butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 175g golden caster sugar
  • 2 tbsp milk, plus a splash



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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.

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