cookies & cream cupcakes

It’s my friend’s birthday tomorrow and I thought I should make a cake for him since he’s always the one who supplies the group with dessert. This time round, I’m going to start my little interest in cupcakes and I thought the cookies & cream cupcakes are appropriate.

Ingredients (makes 24 cupcakes)

for the cupcakes
225g unsalted butter, softened
225g caster sugar
225g self-raising flour
1 tsp baking powder
4 eggs
1 tsp vanilla essence
crushed cream-filled chocolate cookies

for the icing
375 icing sugar, sieved
225g unsalted butter, softened
pinch of salt
chopped cream-filled chocolate cookies

Preheat the oven to 175 C. Combine all the cupcake ingredients, except the cookies, in a large bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes. Stir in the cookies.

Spoon the batter into the cases (3/4 full). Bake for 20 – 25 minutes. Remove tins from the oven and cooled for 5 minutes. Then remove the cupcakes 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.

* I thought the normal sized cupcakes are a tad too much for one to enjoy. Maybe I should try a bite-sized ones the next round.

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