Cookies and cream cupcake - By Fiona Lau
Recipe adapted From 500 cupcake
ingredient
225g unsalted butter, softened (SCS Butter )
225g caster sugar ( i use 150g only )
225g self-raising flour
2 tsp baking powder ( 1 tsp only )
4 eggs
1 tsp vanilla essence
10 crushed cream-filled chocolate cookies ( 100g only with filling together )
For the icing
375g icing sugar, sieved
225g unsalted butter, softened
pinch of salt
10 chopped cream-filled chocolate cookies
60g butter
6 oz cream cheese1 cup icing sugar
1tsp vanilla extra
Preheat the oven to 175 degree Celsius.
Place 18 foil or paper baking cases in muffin tins.
Combine all the cupcake ingredient, except the cookies,
in a large bowl and beat them with a electric whisk until smooth and pale,
about 2 to 3 minutes. Stir in the cookies
Spoon the batter into the cases.
Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes.
Them remove the cupcake and cool on a wire rack.
To make the icing, beat the icing sugar, butter and salt using an electric whisk.
Spread the icing onto the cooled cupcakes and sprinkle the chopped cookies on top.
Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months