I went a bit experiMENTAL with some bourbon biscuits over the weekend. If I ever buy biscuits for The Boy, they need to be bourbons. There is something about them that’s really appealing to him. They’ve always been his favourite and he can quite easily munch a whole packet to himself if no one is looking. He’s been asking me for a while to create a recipe using them and he offered to wash the pots afterwards so I had to make him something! Pot washing teenage boys are really hard to come by!
I asked what kind of thing he wanted and we discussed tiffin, brownies and an ice cream cake but he wanted something that was both cakey and biscuity at the same time. After much deliberation, he finally decided that we should make bourbon biscuit cupcakes, with chunks of bourbon biscuit inside and one stuck in the top. The end result was these delicious cupcakes. They are cakey, biscuity and great with an ice cold glass of milk. Everyone was impressed. They do look pretty amazing. I wasn’t sure how they were going to turn out. I was sure I’d put too much biscuit in the mixture. I was wrong though and it seemed to be the perfect ratio with both cake and biscuit in each and every bite. The fact that they looked great and tasted nice too made me very pleased with myself.
- 100g butter
- 100g sugar
- 2 x free range eggs
- 1 tablespoon of vanilla extract
- 100g self-raising flour
- 12 Bourbon biscuits
- Wilton ready to decorate icing in a can (white)
- chocolate sprinkles
- cream the butter and the sugar together until pale and fluffy
- beat in the eggs and the vanilla
- sift in the flour and mix well until the mixture is lump free and smooth
- break 6 of the biscuits into small chunks
- drop the chunks of biscuit into the mixture and stir well
- divide the mixture equally among 6 large cupcake cases
- bake for 18-22 minutes at 180/Gas Mark 4/5
- the cupcakes are cooked when a skewer inserted into the middle comes out clean
- leave to cool completely
- using a sharp knife, carefully cut a slice in the middle of each cupcake
- cut out a rectangular shape that will fit in a bourbon biscuit in each cupcake
- insert the remaining 6 biscuits into the holes on top of each cupcake
- ice the top of each, taking extra care to put more around the base of the biscuit to keep it secure
- smooth the icing out and cover with chocolate sprinkles straight away (they won't stick if the icing has a chance to dry)
- leave the icing to set for about 30 minutes
- serve with ice cold milk for an extra special treat!
What would be your favourite biscuit to make into a cupcake like this?
Let me know in the comments below and I could be baking your suggestion next!