Recipes Cupcakes & Muffin Recipes Cupcakes Biscoff Cupcakes Back to Cupcakes Biscoff Cupcakes Total Time 45m Prep Time 20m Bake Time 25m Serves 10 Skill Level Easy 8 Reviews 5 star rating Share New 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 Preheat the oven to 180°C (160°C fan, gas 4). Line a cupcake tin with 12 paper cupcake cases. 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. 150g Butter (Unsalted, Softened) 150g Billington's Unrefined Golden Caster Sugar 150g Self-Raising White Flour 3 Eggs (Free Range, Large) ½ tsp Baking Powder ½ tsp Nielsen Massey Vanilla Extract Spoon the mixture into the cupcake cases filling each of them 2/3 full. Bake for 20-25 minutes until the cupcakes are golden and springy to touch. 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. 175g Butter (Unsalted, Softened) 350g Silver Spoon Icing Sugar 200g Lotus Biscoff Caramelised Biscuit Spread Smooth 2 tbsp Milk (Whole) 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. 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. 10 Lotus Biscuit Let's Bake The easiest way to follow a recipe Afternoon Tea Birthday Child Friendly Coffee Shop Bakes Easter Father's Day Homemade Gifts Kids Birthday Mother's Day Quick and Easy Valentine's Day Reviews 29 May 2020 4 star rating Do you have any nutritional information for the recipes? 22 May 2020 4 star rating This recipe is good but I wasted so much butter cream because it says it serves 12 but it does NOT !!!! 05 May 2020 5 star rating fabulous recipe but with the biscuit finish what if you are baking them for an order how do these cupcake shops keep them from going stale ? is there a trick 03 May 2020 5 star rating just made these , the mix makes 24 not 12 not a issue , looks nice and the kids love them 23 April 2020 5 star rating Just made these cupcakes and they were delicious!! If I were to make a bigger cake instead of cupcakes what would the measurements be? Thank you! 01 March 2020 5 star rating These are the best cakes I have tasted, the cake is light and the cream was to die for, but the recipe made enough for 20 cupcakes and not 12 as stated, although this was not a problem as it just meant loads more enjoyment🥰🥰🥰 23 February 2020 5 star rating hi , just about to bake them really easy recipe to follow and good step buy step instructions 22 May 2019 4 star rating Recipe is super yummy! My issue with biscuit cupcakes is only a few hours after decorating, the biscuits on top go soft? Is there anything that I can do about this or is it just expected?--------------------------------------------------Hi Emma,The moisture from the buttercream will cause the biscuits to go soft. Best thing to do is place the biscuits in immediately before consumption. Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Cupcakes 150g Butter (Unsalted, Softened) 150g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 3 Eggs (Free Range, Large) 150g Self-Raising White Flour ½ tsp Baking Powder ½ tsp Nielsen Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 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 Biscuit Utensils 12 Cupcake Cases Piping Bags Large Star Piping Nozzle Recipe Alternatives Vanilla Cupcakes Vanilla Cupcakes Total 40m Makes 12 Skill Easy Diet Veg Rating 5 star rating Orange Blossom Water Cupcakes Orange Blossom Water Cupcakes Total 45m Serves 24 Skill Easy Diet NF/Veg Rating No ratings yet Calorie conscious chocolate and beetroot cupcakes Calorie conscious chocolate and beetroot cupcakes Total 40m Serves 24 Skill Easy Diet Rating No ratings yet
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