Ah, February. Month of shit weather, broken promises and a third thing, because a list should always contain three things. Why don’t you distract yourself from the ongoing misery of existence with these cupcakes?
The amaretto cupcakes smell amazing throughout the cooking process too.


  • 75g amaretto biscuits
  • 100g salted butter
  • 75g muscovado sugar
  • 2 eggs
  • 75g self-raising flour
  • 1/2tsp baking powder

Makes 10-12 cupcakes


    1. Preheat oven to 180C (160C fan). Line a 12 hole muffin tray with paper cases.
    2. Crush your biscuits. I used the end of a rolling pin.
    3. Cream the crushed biscuits together with the butter and sugar.
    4. Add the eggs one at a time and mix until incorporated.
    5. Mix in the flour and baking powder.


Divide among your paper cases and bake for 15-20 mins, until cake passes the toothpick test.


Remove to cool completely on a wire rack.

Mix together the cream cheese and icing sugar.

Spread about a tablespoon on top of each cake and the decorate artfully with raspberries.