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Favourite biscuit cupcakes

Favourite biscuit cupcakes on plates and cake stands

Favourite biscuit cupcakes

Name: Favourite biscuit cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 12
Ingredients: 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; 225g unsalted butter softened; 400g icing sugar sifted; few drops vanilla extract 1 tbsp cocoa and a pinch each of powdered ginger and cinnamon; 12 cupcake cases (3 different colours if using 3 types of biscuits)

Lulu Grimes

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Makes 12

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 5 out of 5.4 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per cupcake

kcal578
fat32g
saturates19g
carbs66g
sugars51g
fibre1g
protein5g
salt0.4g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

DON'T WORRY IF YOU CAN'T FIND MINI BISCUITS

If you can't find mini Oreos, Jammy Dodgers or gingerbread, simply quarter big biscuits instead.

Recipe from Good Food magazine, December 2017

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A star rating of 5 out of 5.4 ratings

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