Nick’s Cookie Butter Cupcakes - HOW TO CAKE IT

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429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
250g melted (not hot) cookie butter + extra to drizzle
250g roughly chopped speculoos cookies

Frosting

1 batch of fluffy vanilla buttercream frosting (recipe:www.thescranline.com)
3 tbsp melted (not hot) cookie butter

Item Name:	Availability:
Large Mixing Bowls
Spatula
Magic Whisk (for wet ingredients)
Kitchen Scales
Stand mixer (or hand mixer)
Wire Rack
Frosting Bag
Tablespoon
Measuring Spoons
Cupcake Baking Tin
Paper Liners
Ice Cream Scoop (optional)
Wilton 1M Piping Tip

Congratulations!