Butter Cookie Cakes
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- ½ cup Almond flour
- 2 tsps Baking powder
- ½ tsp baking soda
- 2 eggs
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
- To decorate
- 1.333 cups cream (48% fat)
- ½ tsp vanilla extract
- 2 Tbsps powdered sugar
- 12 French butter Biscuit (petit beurre)
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
Whisk the eggs lightly in a mixing bowl. Whisk in the sugar, oil and yoghurt and mix well.
Stir in the dry ingredients and stir until only just combined.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
To decorate: whisk the cream, vanilla and icing sugar until thick, but not stiff.
Spoon into a piping bag and pipe on top of each cake. Place a biscuit on top of the cream.