Favourite Biscuit Cupcakes

• self‑raising flour↗175g g
• baking powder↗1 tsp
• unsalted butter↗175g g

  softened

• eggs↗3
• golden sugar↗175g g
• milk↗2 tbsp

  plus a drop

• vanilla extract↗1 tsp
• ground almonds↗40g g
• mini Oreo12

  12 mini Jemi Doodgers, 12 mini ginger biscuits

• unsalted butter↗225g g

  softened

• powdered sugar↗400g g

  sifted

• vanilla extract↗few drops

  few drops; 1 tbsp cocoa and a pinch of each ground ginger and cinnamon

• cupcake liners12

  (3 different colours if using 3 types of biscuit)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Line a 12‑cup muffin tin with three coloured paper liners. Sift flour, baking powder, unsalted butter, eggs, sugar, milk, vanilla and almonds into a large bowl and whisk with an electric beater until smooth. Spoon batter into each paper liner. Crumble a type of biscuit into each liner – use one biscuit type per colour so you know which is inside. Distribute the remaining batter among the liners (they should be about half full) and bake 20‑25 minutes until golden and slightly firm. Cool on a rack.

2. 2

   Make the icing by beating butter until soft, then add powdered sugar and beat. Divide the icing into three portions. Add vanilla to one, cocoa and a drop of milk to another, and ginger and cinnamon to the third. Mix well.

3. 3

   Pipe each portion of icing into a star‑tip pastry bag (or use one portion at a time) and pipe onto the cupcakes, matching the icing flavour to the biscuit inside. Top each with two matching biscuits as decoration. Store in an airtight container for up to two days.