Cookies and Cream Cupcakes
Ingredients
100 g margarine
150 g caster sugar
3 eggs
110 g self raising flour
1/4 tsp baking powder
100 g cookies and cream spread
Decoration
200 g butter
500 g icing sugar
2 tbsp double cream
12 cookies and cream biscuits
25 g cookies and cream crumbs
Method
1) Preheat the oven to 170C / 350F/ gas mark 3. Start, by placing all your ingredients (margarine, sugar, eggs, self- raising flour) and mix them together until combined. This will loosen the batter up slightly.
2) Lastly, add in the baking powder and the cookies and cream spread the spread can make your cupcakes sink slightly so that baking powder counter reacts to that and makes them have a lovely lift.
3) Next, spoon (or use an ice cream scoop) your cupcake batter into your cupcake cases. They could be around 3/4 full for the perfect cupcake. Bake for around 22 - 25 minutes or until a cake tester or skewer inserted into the centre comes out clean.
4) Once cool, begin making your buttercream to do this mix your butter until light and fluffy. Finally, fold through your icing sugar and double cream with a drop of vanilla.
5) Once you have made your buttercream transfer to a piping bag (fitted with an open star tip) and pipe Mr Whippy by going round the edge of my cupcake over-lapping the last circling but not letting go of the pressure and when you are at the top flick of. Then, top it off with a whole cookies and cream biscuit and then some cookies and cream biscuit crumbs.