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Method
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Pre heat the oven to 180oC/ 160oC fan/ gas mark 4
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For the cup cake – Mix the flour, sugar, baking powder, salt and soft butter until a smooth sandy mix
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Add together the milk, beaten egg and vanilla
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Add half of the milk and egg mix to the butter and flour mix until smooth. Add the remaining milk and egg and mix until smooth.
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Portion the cake batter into paper cake cups and bake for 15/18 mis and allow to cool
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For the Butter cream – Whisk the soft butter, cocoa powder and icing sugar until light and fluffy
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Add the milk and keep whisking until very smooth
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Crumble the cup cakes to a fine crumb and add the butter icing and mix well until the mix comes together like doesn’t fall apart
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Coat an even amount around each cream egg until all the mix is used
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Crumble the biscoff biscuits to a fine crumb and coat each egg until they are coated
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Cut in half and serve