Biscoff biscuits are so tasty and we love them! We love spending our evening pondering over Pinterest and we came across many recipes for both Biscoff cupcake and also large Biscoff cakes too. We decided to make cupcakes this time round, but watch this space because we are sure we will making the a large one soon! Many of the recipes put the Biscoff spread in the cake mixture as well as the icing. However we decided to only put in the icing and we are glad we did as you cannot beat a light and fluffy vanilla sponge.
Cupcake Ingredients
12 cupcake cases (we used gold ones)
110g butter (softened)
110g caster sugar
2 eggs
110g self-raising flour
drop of vanilla extract
1 tsp baking powder
Icing
80g butter
250g icing sugar
30ml milk
80g smooth Biscoff spread
Method
Put 12 cupcake cases in your cupcake tin
Pre heat the oven to 180oc
Cream the butter and sugar together in a large mixing bowl until light and fluffy
Add the eggs and mix
Sieve the flour and baking powder into the mixture and mix slowly.
Spoon the mixture into the cases (don’t over fill and you want room to decorate)
Place in the oven for 12 minutes
Whilst the cupcakes are cooling whizz together in a mixer all the ingredients for the icing. The longer you whizz, the lighter and fluffier the icing. If its too stiff then add a little more milk.
Put the icing into a piping bag and pipe onto the cooled cupcakes.
In a food processor whizz 5 Biscoff biscuits until crumbs and then sprinkle on top of the icing.
