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Biscoff Cupcakes

Course Dessert
Cuisine British
Keyword Baking, Cupcakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes

Ingredients

  • 125 g Self-raising flour
  • 125 g softened butter
  • 2 eggs
  • 125 g caster sugar
  • 2 tbsp milk
  • 75 g Lotus biscoff spread
  • 1 tsp baking powder

Buttercream

  • 200 g unsalted butter
  • 400 g icing sugar
  • 50 g Lotus biscoff spread
  • 2 biscoff biscuits crushed up

Instructions

  • Pre heat the oven to gas mark 6 and line a cupcake tray with cases
  • Cream together the butter and sugar then add the eggs on at a time until fully incorporated.
  • Sieve in the flour and fold in until completely combined then add the biscoff spread and mix in until fully incorporated.
  • Evenly fill the cupcake cases with the mixture and bake in oven for 20 minutes or until golden brown.
  • Once cooked remove from oven and leave to cool in the tray for 5 minutes then remove and leave to cool on a cooling rack.
  • Once the cupcakes have cooled, using a cupcake corer. Core each cupcake and fill the hole with more biscoff spread then add the cake top back into the cupcake.

Buttercream

  • Beat the butter until pale and fluffy then sieve in the icing sugar a bit at a time until fully incorporated.
  • Mix in the lotus biscoff spread until fully incorporated. Then pipe the buttercream on to the cupcakes and top with the crushed biscuit.