It’s a family affair in today’s cookery - and there will be plenty of spice on offer as Geri is joined by her lovely daughter Bluebell in the kitchen.
They're whipping up one of their favourite treats to make together at home - their (Instagram) famous yummy biscuit cupcakes!
Makes: 8-10 large cupcakes
For the cupcakes:
100g biscuits of your choice – we used Jammie Dodgers, Oreos or Custard Creams
170g unsalted butter, soft
170g golden caster sugar
3 medium eggs
1tsp vanilla extract
170g self raising flour
For the buttercream:
200g unsalted butter, soft
½tsp vanilla extract
400g icing sugar
extra biscuits to decorate
1.Preheat the oven to 180C, gas 4. Line a muffin tin with cake cases.
Place the biscuits in a food processor and blitz to make fine crumbs.
Beat together the softened butter and sugar until light, fluffy and pale.
Gradually beat in the eggs, one at at time, and then mix in the vanilla extract and milk.
Fold in the flour and biscuit crumbs.
Spoon the mixture into cupcake cases, filling them about half to two-thirds full. Place the tray in the oven and bake for about 15-20 minutes, or until risen and golden brown. Remove from the oven and allow to cool.
To make the buttercream, place the butter in a mixing bowl with the vanilla extract and half the icing sugar. To avoid an icing sugar cloud, carefully mix together. Once combined, add the rest of the icing sugar and whisk in well. (To make custard flavoured buttercream, add 2 tbsp dried custard powder to the icing sugar before mixing).
Spoon the buttercream into a large piping bag fitted with an open star nozzle. To make stripy icing, you can paint lines of food colouring on the inside of the piping bag before filling with the buttercream, or for Oreo flavour, add an extra 50g crushed Oreos to the buttercream mixture).
Decorate the cupcakes with swirls of icing and sit a biscuit or two on top to decorate.