Biscoff Cupcakes 

Biscoff Cupcakes topped with Biscoff buttercream and a Biscoff biscuit.

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Sorry I haven’t been posting lately guys I have had a problem with my laptop which has made posting very hard.

I can’t believe I have only just discovered Biscoff! It is DELICIOUS!!! These Biscoff Cupcakes are the first Biscoff recipe on my blog. I came across it by accident as I was browsing my local supermarket for inspiration I came across the spreads you can buy a smooth or crunch version and I decided to buy both and see what I could conjure up, and the results are delicious.

I wan’t sure whether to make vanilla cupcakes and add the Biscoff to the buttercream but I am that obsessed with the spreads at the minute so I decided to add it to the cake batter too. It was 100% the right decision because these turned out to be super yummy! I used the crunchy spread in the cake batter which gives the cupcakes a nice but not overwhelming crunch and I used the smooth spread in the buttercream because I thought it would be easier to pipe.

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This recipe makes 12. 

Ingredients

175g Caster Sugar

175g Butter

175 Self-Raising Flour

3 Eggs

1 tsp Baking Powder

175g Biscoff Spread, crunchy

150g Butter

300g Icing Sugar

200g Bicoff spread, smooth

50g Crushed Biscoff Biscuit

12 Biscoff Biscuit

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake/muffin tin with 12 cupcake cases.
  2. Cream together the  butter and sugar in a large bowl until light and fluffy.
  3. Sieve in the self-raising flour and baking powder, eggs, Biscoff spread and mix together until all the mixture is incorporated.
  4. Spoon the mixture into baking cases and bake for 10-15 minutes or until golden brown and springy to touch.
  5. Once the cakes have cooled make your topping. Add 50g of the Biscoff biscuits and blitz in 10 second bursts until they are crumbs. Leave to the side.
  6. In a bowl mix together the butter, icing sugar and Biscoff spread. Pipe onto the top of your cake. Sprinkle your crushed biscuits over the top and finally add a full biscuit to the top.

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Tips and Tricks

These cupcakes will last 2-3 days in an airtight container.

Leaving the biscuit on top for a long period of time will make it soft, so if you are using these for an occasion wait until the last minute to add the biscuit.

I used the crunchy and smooth spread however this could be expensive so picking your favourite of the two and using it in the cake batter and buttercream will be just as delicious.

I use Iced Jems baking cups for all my cupcakes. They are slightly deeper than standard cupcake cups so you might have more left over mixture which would make a few extra cupcakes!

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Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Leave me a comment and let me know what you think!

Sarah x

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