Thursday, 13 August 2020

Biscoff Cupcakes

I don't know how this happened, but only recently have I been introduced to Biscoff Spread and OH MY, what a treat. I knew that the biscuits themselves were great - I used to work part-time at a hairdressers and they had the biscuits to give out with a cup of tea/coffee to clients, and I did help myself to one from time-to-time (sorry Lisa). The spread is on a whole other level. My new favourite snack is to dip apple slices into a dollop of the spread, and aside from just eating it off the spoon, I thought it would also work well in baking and made these cupcakes!

Close up of a group of cupcakes with icing and biscoff biscuit


For the cupcakes:
- 200g unsalted butter, softened 
- 200g light or dark brown sugar
- 200g self-raising flour
- 3 - 4 eggs (weigh as close to 200g as possible)
- teaspoon baking powder
- teaspoon vanilla extract

For the icing:
- 150g butter, softened
- 300g icing sugar
- 3 - 4 heaped dessertspoons biscoff spread 
- Lotus biscoff biscuits to add on top

Prep: 20 minutes
Cook: 15 - 20 minutes
Makes: 18 cupcakes


Cupcake with icing and lotus biscuit on top

Heat your oven to 180C Fan/200C/400F/gas mark 6.

Lay out cupcakes cases in your cupcake tray(s).

Beat the butter and the sugar together in a mixing bowl, and then add in your other ingredients and beat together until smooth. 

Spoon the mixture into the cupcake cases - I find filling it to two thirds full works well.

Bake in the oven for 15 - 20 minutes, until a skewer poked in the middle comes out clean. Leave to cool.

Once the cupcakes have cooled, beat the butter and the icing sugar together until smooth, and then add the biscoff spread and beat again. Taste a bit of the icing and if you feel it needs more of a biscoff flavour, add some more spread!

Spoon the icing onto the cupcakes.

Add a biscuit to each of the cupcakes - only add one to those that will be eaten that day, and save the others to add on as and when, otherwise they'll go soft.

Tuck in!

Jess x 


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