Today I wanted to share a recipe with you, this was my first time baking these cupcakes and as they turned out really well I thought I would share it with you.
I always loved the little Biscoff biscuits you get with a cup of tea or coffee at a Café. When everyone went crazy for the Biscoff spread I knew I had to try it out.
I get understand it can be a bit sickly for some people so I think a little goes a long way with this product. I think it would be too sweet for me to have on toast alone.
I enjoy using it with other things for example Nutella and Biscoff spread with grapes and strawberries on top of pancakes is amazing 🙂
Anyway let’s get onto the recipe!
For The Cupcakes
113g / 4oz Caster sugar
113g / 4oz Butter
113g / 4oz Self Raising Flour
2 Free Range Eggs
2 Tablespoons of Lotus Biscoff Spread
For The Icing
600g Icing Sugar
2 Teaspoons of Biscoff Spread
Chocolate for sprinkling
*Before you start make sure to pre heat your oven to 180 degrees Celsius*
Step 1 • Cream the butter and sugar together, make sure it becomes light in colour.
Step 2 • Add in half of the self raising flour and one egg to the mixture and then bind it together.
Step 3 • Add in the rest of the flour and the second egg, mix it all together until smooth.
Step 4 • Spoon in the Biscoff and stir together until it is all blended in.
Step 5 • Spoon the mixture equally into 12 cupcake cases, then pop them into the oven for 12 minutes or until they are golden brown.
Step 6 • Once you have taken them out of the oven leave them to cool completely before icing them.
Step 7 • Cream the icing sugar, butter and vanilla extract together.
Step 8 • The last step is to ice the buttercream to the cupcakes and then sprinkle with chocolate.
If you recreate these make sure to tag me! What is your favourite type of cupcake, let me know in the comments!
Thanks for reading 🙂
**when I make my icing I never use measurements, I will always guesstimate. I got the icing measurements from a buttercream recipe which I’ve linked below**
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