About the bake
Calling all Biscoff fans! This Biscoff cupcake recipe is a real game changer. Soft vanilla cupcake topped and filled with a beautifully light Biscoff buttercream, this recipe is definitely one you will want to save and bake time and time again.
Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas 4). Line a cupcake tin with 12 paper cupcake cases.
Step 2:
Beat together the butter and sugar until light and fluffy. Gradually add in the eggs, baking powder, flour and vanilla extract and beat until fully combined.
Step 3:
Spoon the mixture into the cupcake cases filling each of them 2/3 full.
Step 4:
Bake for 20-25 minutes until the cupcakes are golden and springy to touch.
Step 5:
Whilst the cupcakes are baking make the buttercream by beating together the butter, icing sugar, milk and Biscoff spread. The longer that you beat the buttercream the lighter and fluffier it becomes.
Step 6:
When the cupcakes have cooled fully use a small sharp knife or an apple corer to carve out the centre of the sponge of each cupcake. Fill a piping bag with a large star nozzle and the Biscoff buttercream. Pipe a small amount into the centre of each cake then top with the remaining sponge that you had removed.
Step 7:
To finish your cupcakes, pipe swirls of the buttercream on to the top of each cupcake. For an extra touch add a Lotus biscuit on top of the buttercream.
Ingredients
For the Cupcakes
- 150g Butter (unsalted, softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Eggs (free range, large)
- 150g Self-raising white flour
- 1/2 tsp Baking powder
- 1/2 tsp Nielsen-Massey Vanilla Extract
For the Buttercream
- 175g Butter (unsalted, softened)
- 350g Silver Spoon Icing Sugar
- 200g Lotus biscoff caramelised biscuit spread smooth
- 2 tbsp Milk (whole)
For the Topping
- 10 Lotus biscuits
Utensils
- 12 cupcake cases
- Piping bags
- Large star piping nozzle
Ingredients
For the Cupcakes
- 150g Butter (unsalted, softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Eggs (free range, large)
- 150g Self-raising white flour
- 1/2 tsp Baking powder
- 1/2 tsp Nielsen-Massey Vanilla Extract
For the Buttercream
- 175g Butter (unsalted, softened)
- 350g Silver Spoon Icing Sugar
- 200g Lotus biscoff caramelised biscuit spread smooth
- 2 tbsp Milk (whole)
For the Topping
- 10 Lotus biscuits
Utensils
- 12 cupcake cases
- Piping bags
- Large star piping nozzle