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Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with cupcake cases.

2. Sieve the flour into a large bowl. Add the baking powder, caster sugar and the softened butter (it’s important the butter is soft or it will be difficult to whisk).

3. Start mixing using an electric whisk, start off slowly and work it up to a higher setting. Beat until well combined. Add the eggs and vanilla and mix until the eggs are incorporated. Pour in the soured cream and mix thoroughly (alternatively use milk).

4. Fold in the biscuit crumbs gently until they are all incorporated.

5. Spoon the mixture into the paper cases, trying to ensure each case contains the same amount. Bake for 18–22 minutes, or until slightly springy to the touch. Don’t be tempted to open the oven during cooking as the cakes will sink! Remove the cakes from oven and leave to cool on a cooling rack.

6. Meanwhile, to make the icing, put the butter into a mixing bowl and, using an electric whisk, beat on a high speed until it is fluffy and pale in colour.

7. Sift in half the icing sugar and stir it through the butter using a spoon. Using a slow setting on the electric whisk, mix well until smooth (it’s important to start slowly or the icing sugar will end up all over your kitchen). Add the remaining icing sugar and beat slowly until fully incorporated. Continue to beat the icing for about 5 minutes on a high speed, until light and fluffy. To check it’s ready, taste a little bit – if the texture is gritty beat it for a few more minutes.

8. Add the vanilla and a splash of milk. Beat until fully incorporated. Gently fold in the cookie crumbs using a spoon.

9. Once the cakes have cooled, let your creativity shine and pipe the icing onto the cakes or spoon it on and shape it using a butter knife. Enjoy!