Bourbon Cream Cupcakes
Servings 12 cupcakes
Ingredients
Cupcakes
- 125 g butter
- 125 g caster sugar
- 125 g self-raising flour
- 2 eggs
- ½ tsp baking powder
- 50 g chocolate
- 5 bourbon creams
Buttercream
- 150 g unsalted butter
- 300 g icing sugar
- ½ tsp vanilla extract
- 5 tbsp milk
- 5 bourbon creams
- 12 bourbon creams (to decorate)
Instructions
Cupcakes
- Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
- Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
- Sieve your flour and baking powder in to the bowl and then mix until fully incorporated then add the vanilla extract and milk until mixed in
- Melt some milk chocolate in the microwave then pour into the cake mixture and mix until fully incorporated.
- Crush up 5 bourbon creams then mix until the cake mixture. Fill each cupcake case until about ¾ full then place in the oven to cook for 20 minutes.
- Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled
Buttercream
- Beat the butter for about 5 minutes until pale and fluffy. Crush up the bourbon creams up in a bag until they are in small chunks.
- Sieve the icing sugar a bit at a time until it is all fully incorporated, Then add the vanilla extract and milk until all mixed in.
- Pour the bourbon crumbs and chunks into the mixture and using a spatula mix the it all together.
- Using a knife, spread the buttercream on the top and add another bourbon biscuit.