Biscoff Cupcakes

Ingredients

• For the Cupcakes
• Unsalted Butter / Stork (150g)
• Light Brown Soft Sugar (150g)
• Self Raising Flour (150g)
• 3 Medium Eggs (150g)
• Smooth Biscoff Spread (75g)
• For the Buttercream
• Unsalted Butter (150g)
• Icing Sugar (300g)
• Smooth Biscoff Spread (200g)
• Boiling Water (1-2 tablespoons)
• For Decoration
• Biscoff Spread - Melted (approx 75g)
• Biscoff Biscuits (12)

Method

• For the Cupcakes

1. Heat oven to 180°C. Line a cupcake pan with 12 cupcake cases.
2. Cream the butter/stork and light brown soft sugar together until light and fluffy.
3. Add the eggs and biscoff spread, and sieve in the self raising flour. Mix until smooth.
4. Divide the mixture evenly between the 12 cupcake cases. Bake for 18-20 minutes (I baked mine for 19) until the cupcakes have become domed, are springy, and a skewer/toothpick comes out clean.
5. Allow to cool for a minute in the cupcake pan, then transfer the cupcakes in their cases to a wire cooling rack. Allow to fully cool before decorating with buttercream.

• For the Buttercream and Decoration

1. Beat room temperature butter for a couple of minutes using a hand or stand mixure until the butter has softened.
2. Add in the icing sugar, and beat till smooth and the mixture has softened and turned lighter in colour.
3. Add the biscoff spread and beat for another couple of minutes.
4. Add 1-2 tablespoons of boiling water if the mixture is too firm to loosen it up. Be careful, don't add too much - a little goes a long way!
5. Use a spatula to add the buttercream to a large piping bag with a 2D Closed Star Piping tip. Set aside while you create the biscoff core!
6. Now to decorate: Microwave ~75g of smooth biscoff spread in a microwaveable bowl/jug a few seconds at a time until smooth. Once smooth, add to a small piping bag.
7. Use a cupcake corer to core the cake, pipe in some melted biscoff spread in the center, and then squish the piece of cake back in!
8. Pipe buttercream roses on to each cupcake, and then decorate with a biscoff biscuit (I like to break mine in half and decorate as shown in the pictures to the pretty rose isn't hidden)!

Notes

• - For a plain vanilla sponge remove the 25g of Cocoa Powder, add 25g of Self Raising Flour, and do not add any biscoff spread.
• - The biscoff biscuits on top are completely optional - the sponge and buttercream would give ebough of a biscoff flavour on their own!