Recipes
Biscoff cupcakes
Fancy a treat? Try fluffy, golden vanilla cupcakes filled and topped with scrumptious Biscoff cream – crowned with the iconic biscuit
Fancy a treat? Try fluffy, golden vanilla cupcakes filled and topped with scrumptious Biscoff cream – crowned with the iconic biscuit
Cook: 45 Mins
Serves: 12
Price: 33p per serving
Nutritional Information
Each 91g serving contains
Energy
1644kj
21.8kcal
1644kj
21.8kcal
31%
Fat
10.9g
10.9g
Med
55%
55%
Saturates
32.8g
32.8g
High
36%
36%
Sugars
0.25g
0.25g
Low
4%
4%
Salt
393g
393g
High
20%
20%
of your reference intake.
Typical energy values per 100g:
1807kj/432kcal
Typical energy values per 100g:
1807kj/432kcal
Ingredients
150g Silver Spoon British Caster Sugar
235g unsalted butter, softened
3 large free-range eggs
150g self-raising flour
½tsp baking powder
½tsp Nielsen-Massey Vanilla Extract
175g Silver Spoon British Icing Sugar
1tbsp whole milk
100g Lotus Biscoff Spread (smooth)
12 Lotus Biscoff biscuits
12 paper cupcake cases
Piping bag fitted with a star nozzle
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with paper cases.
2
Beat together the caster sugar and 150g of the butter until light and fluffy. Gradually beat in the eggs, flour, baking powder and vanilla extract until fully combined. Spoon the mixture into the cupcake cases, filling each ⅔ full.
3
Bake for 20-25 mins until the cupcakes are golden and spring back when lightly pressed. Allow to cool fully.
4
Meanwhile, make the buttercream by beating together the remaining butter, the icing sugar, milk and Biscoff spread. The longer you beat the buttercream, the lighter and fluffier it becomes.
5
Use an apple corer or sharp knife to create a small, round hole in the top of each cupcake, cutting down as far as the centre. Reserve the bits of cake you remove.
6
Fill the piping bag with the Biscoff buttercream. Pipe a small amount into the centre of each cake, then use the reserved cake pieces to top the buttercream like a lid.
7
Top each cupcake with piped swirls of buttercream. Decorate each one with a Biscoff biscuit, gently pressing into the buttercream to keep it in place.