Make good use of Biscoff biscuit spread in these cupcakes – they’re easy to prepare, requiring less than an hour of hands-on time
Ingredients
- 125g unsalted butter, softened
- 125g golden caster sugar
- 3 eggs
- 2 tbsp Biscoff biscuit spread
- 150g self-raising flour
- 6 Biscoff biscuits, crushed
BISCOFF BUTTERCREAM
- 175g unsalted butter, softened
- 350g icing sugar
- 2 tbsp Biscoff biscuit spread
Method
- 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.
- 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.
- 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.
