Equipment Needed
- 12-hole muffin tin
- 12 cupcake/muffin paper liners
- Food processor or zip-top bag and rolling pin (for crushing biscuits)
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Spatula
- Measuring scales and spoons
Step-by-Step Instructions
First, I line my muffin tin with paper liners. This is crucial for easy removal later. Then, I make the base. I place the malted milk biscuits in a food processor and pulse them into fine crumbs. If I don’t feel like washing the processor, I put them in a sturdy zip-top bag and crush them with a rolling pin—it’s a great way to work out any frustration! I pour the crumbs into a bowl and stir in the melted butter until every crumb is coated and the mixture looks like wet sand. I spoon this evenly into the bottom of each paper liner, press it down firmly with the back of a spoon, and pop the tray in the fridge to set while I make the filling.
Now, for the glorious filling. In my large mixing bowl, I beat the softened cream cheese with an electric mixer until it’s completely smooth and lump-free. This takes about a minute. I add the sifted icing sugar and vanilla, and beat again until just combined. It’s important not to overbeat here. In a separate, clean bowl, I pour the cold double cream. I whip this with my mixer until it forms firm, stiff peaks. This means when I lift the beaters, the cream stands straight up and doesn’t flop over. This is the key to a light, airy filling.(See the next page below to continue…)