Cookies & Cream Cupcake

For the cupcakes :

225 g unsalted butter, softened
225 g caster sugar
225 g self-raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla essence
10 crushed Cookies & Cream biscuits
For the icing :

375 g icing sugar, sieved
225 g unsalted butter, softened
Pinch of salt
10 chopped Cookies & Cream biscuits

Method

Preheat the oven to 175 degrees celcius. Place 18 foil or paper baking cases in the muffin tins. Combine all the cupcake ingredients, except the biscuits, in a large bowl and beat with an electric whisk until smooth and pale, about 2-3 minutes. Stir in the crushed cookies.

Spoon the batter into the cases slightly more than half full. Bake for 20 minutes. Remove baked cupcakes from the oven leave it to cool.

To make the icing...beat the icing sugar, butter and salt using an electric whisk. Whisk high speed for 5 minutes or until turns pale in colour. Spread icing onto the cooled cupcakes and sprinkle the chopped biscuits on top or combine icing and chopped biscuits quickly and spread onto the cupcakes.

Note : The cake itself is very light. Taste wonderful even without the icing.