Choc Ripple Biscuit Cupcakes

Light vanilla cupcakes with choc ripple biscuit pieces. This recipe gives you a vanilla cupcake with chocolate biscuit pieces that when baked into the cupcake become kinda like chocolate cake crumbled in with the vanilla. It gives you a different touch to a choc/vanilla cupcake. I used the Vanilla Cupcake light as my base recipe.

Ingredients  

-1 and 1/4 Self Rising Flour

(or 1 and 1/4 Plain flour & 1 and  1/4 tsp baking powder & 1/2 tsp salt)

- 2 Large Eggs (preferred at room temp) 

-3/4 cup Caster sugar 

-1/2 cup Vegetable oil (e.g canola or light extra olive oil)

-1/2 cup Buttermilk or ( 1/2 milk with 1/2 teaspoon white vinegar or lemon juice- add 5 mins before using)
- Chocolate Ripple Biscuits - approx. 6-10 biscuits crushed into rough pieces

Method

1. Pre-heat the oven to 180C or 160C fan forced.
2. Sift the flour and set aside. (If creating buttermilk add acid to the milk now and stir ,setting it aside) 
3. In a bowl beat the eggs for 20 seconds until slightly frothy. Then add the sugar,beating again for 40 seconds. Lastly add the vanilla and oil,beat til combine. 
4. When using a stand mixer,slowly add half of the flour,combine, add half the milk ,combine, then continue with the rest ( Order: flour,mix,milk,mix,flour,mix,milk mix til just combined) 
5. Fold the crushed rippled biscuits into the batter gently

6. Pour the batter into cupcake pans with cupcake liners about 2/3 full, the batter will be thin. 

7. Bake the cupcakes in the oven for 12-16 mins or until they are spring to the touch.  

8.Cool cupcakes in the pan for 5 mins then cool completely on a wire rack.

 Tips & Notes 

* Iced with Swiss Buttercream and decorated with crushed Choc ripple biscuits 

* Used a  petal tip

"A little cupcake goes a long way" -