Biscoff cupcakes

Biscoff cupcakes

Make good use of Biscoff biscuit spread in these cupcakes – they're easy to prepare, requiring less than an hour of hands-on time
  • Total:
  • Serves: 12 persons

Ingredients

Instructions

  1. Step 1

    Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the softened butter and sugar into a bowl and beat using an electric whisk until light and fluffy. Add the eggs, one at a time, whisking well between each addition, then add the Biscoff spread. Tip in the flour and mix to combine. Divide the batter equally between the cases and bake for 15-20 minutes or until risen and golden. Cool completely on a wire rack.
  2. Step 2

    For the buttercream, tip the butter into a bowl and beat using an electric whisk until really soft. Add the icing sugar, a spoonful at a time, whisking well between each addition, until really light and fluffy. Whisk in the Biscoff spread and add 1-2 tbsp of just-boiled water if it’s a little thick.
  3. Step 3

    Spoon or pipe the buttercream over each cupcake, then sprinkle each with some of the crushed Biscoff biscuits. Will keep for three days in an airtight container.