Biscuit cakes

After trying out the "graham cracker and chocolate chip muffin" recipe recently, I decided I would try to adapt my basic cupcake recipe to incorporate digestive biscuit crumbs and chocolate chips. Whilst the muffins were delicious, I was advised by one of my critics (mum) that they were a bit heavy and didn't need the crumble on top. It was my birthday yesterday and a group of us were going to the park for the afternoon, I needed to take some cakes along as the batch of cupcakes my mum had made were not going to be enough for everyone. I gazed around the kitchen, looking for inspiration and noticed the last few digestive biscuits loitering around the fruit bowl, and decided they needed using up, today was their day to shine...

Ingredients

2.5 oz self raising flour
2 oz digestive biscuit crumbs
1/2 tsp baking powder
4 oz soya margarine
4 oz caster sugar
1 tsp vanilla extract
4 oz dairy free "milk" chocolate chips
2 eggs

Method

Cream the margarine and sugar in a bowl.
Mix all the dry ingredients in a bowl.
Add 1 egg, vanilla and a tbsp of the dry mix to the wet mix and stir well.
Repeat with the other egg and more of the dry mix.
Add the rest of the dry mix and the chocolate chips and stir.

This mix made 18 small cupcakes, which cooked at 180c for 13 minutes. They were very light and moist, so I think another time I would add the biscuit crumbs as extra to the 4.5oz flour instead of substituting 2 oz of the flour with biscuit crumbs and baking powder. The flavour was great though, so worth trying again to get the texture right.