Biscoff Cupcakes

Ingredients

Cupcakes

• 150 g Unsalted Butter/Stork

• 150 g Light Brown Sugar

• 3 medium Eggs

• 150 g Self Raising Flour

Buttercream

• 150 g Unsalted Butter

• 300 g Icing Sugar

• 200 g Biscoff Spread

• 1 tbsp Boiling Water

Decoration

• Biscoff Spread

• Biscoff Biscuits

Instructions

Cupcakes

• Preheat your oven to 180C/160 Fan/350F and get 12 cupcake cases ready

• Beat the butter with the light brown sugar until light and fluffy

• Add in the Eggs and Flour and beat again

• Divide the mixture, putting into the cupcake cases

• Bake in the oven for 20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch

Buttercream

• Beat the butter with an electric mixer for a couple of minutes

• Add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 4 minutes until combined and smooth.

• Add the biscoff to the buttercream and continue mixing. If needed, add in the boiling water.

Decoration

• Pipe the buttercream onto the cupcakes

• Add on a biscoff biscuit, and some biscuit crumbs.

Biscoff Cupcakes