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 1 Review 4 star rating Save Save this recipe 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 Unrefined Golden Caster Sugar (we like Billington's) 150g Self-Raising White Flour 3 Eggs (Free Range, Large) ½ tsp Baking Powder ½ tsp Vanilla Extract (We Like Nielsen Massey) 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 Icing Sugar (we like Silver Spoon) 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 Emma Brewer 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 Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients Metric For the Cupcakes 150g Butter (Unsalted, Softened) 150g Unrefined Golden Caster Sugar (we like Billington's) 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 Vanilla Extract (We Like Nielsen Massey) 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 Icing Sugar (we like Silver Spoon) 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 Flower Pot Cupcakes Flower Pot Cupcakes Total 40m Serves 9 Skill Easy Diet Rating No ratings yet Pina colada cocktail cupcakes Pina colada cocktail cupcakes Total 40m Serves 12 Skill Easy Diet Rating No ratings yet Peanut butter and jelly cupcakes Peanut butter and jelly cupcakes Total 50m Serves 12 Skill Easy Diet Rating No ratings yet
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