The Ultimate Biscoff Cupcakes

This is literally my FAVOURITE cupcake recipe i've created to date!

These  light and fluffy cupcakes have a melty core of Biscoff spread, are topped with smooth Biscoff Buttercream, decorated with crumbly Biscoff biscuits bits and drizzled with more melted spread!

Absolute bliss in one cupcake, a MUST make if you are a Biscoff lover like me :)

What you will need ~

  • Scales to measure ingredients correctly
  • A mixing bowl
  • An Electric Whisk 
  • Sieve
  • 12 paper cupcake cases
  • A Spatula 
  • 2 Spoons (1 big and 1 small)
  • 12 hole Cupcake baking Tray 

Ingredients for Cupcakes:

  • 125 gm Self Raising Flour 
  • 125 gm Light Brown Sugar 
  • 125 gm Soft Unsalted Butter 
  • 2 Large (Free Range ~because we love chickens)
  • 1 Tablespoons of Milk

Method:

  • Heat your oven to 170 degrees. 
  • Place the 12 cupcake cases into the cupcake baking tray
  • Add your butter to your mixing bowl and mix on high until nice and fluffy.
  • Add in your light brown sugar and mix again on high speed until combined.
  • Crack in your 2 large free range eggs and mix again for 30 seconds.
  • Add in your flour and milk and mix on a low speed initially. Once all of the ingredients come together, turn up to a medium speed for approx. 1 minute.
  • Use your spatula to scrape any excess batter from your whisk and gently mix the batter to ensure all of the ingredients have been incorporated fully.
  • Use your spoons to fill your cupcake cases. Pick up a generous amount of batter with your large spoon and scrape the batter into the case using your small spoon.
  • Fill them around 3/4's of the way. 
  • Bake them in the preheated oven for around 20 minutes.
  • Let them cool completely before decorating them.

For the Buttercream & Decorating:

  • Weighing scales
  • Electric / Handheld mixer
  • A Large Bowl if using a hand mixer
  • Spatula
  • 1 Tablespoon
  • 1 Teaspoon
  • 2 small bowls
  • A Pint Glass
  • Piping bag
  • Piping nozzle 
  • Biscoff spread
  • Biscoff biscuits

Ingredients:

  • 340 gm Icing Sugar
  • 150 gm of Soft Butter
  • 200 gm Biscoff spread
  • 1 Tbsp. Hot Water

Method~

  • Weigh out all of your ingredients
  • Using your electric mixer, cream your butter until it is nice and fluffy.
  • Add in half of the icing sugar and whisk again on a medium speed for 5 minutes or so.
  • Add in the remaining icing sugar and whisk until it has fully  combined together.
  • Add in your Biscoff spread, and hot water and mix again on high for a further 5 minutes.
  • The buttercream will be lovely and light at this stage.
  • Pop your piping nozzle into the end of the piping bag and cut at the bottom. Just trim enough of the tip of the bag so that the tip of the nozzle is showing.
  • Place the piping bag into the pint glass and fold down the side of the bag along the outside of the glass ~This makes it a lot easier to fill the piping bag without causing a mess!
  • Using your spatula, scoop up the Biscoff buttercream and put it in the piping bag.
  • Shake the bag slightly so that the buttercream drops to the bottom near the nozzle.
  • Using your other hand,  gently close the top of the bag and twist the bag tightly in clockwise motion to remove any unnecessary air bubbles.
  • The buttercream will start to appear at the tip of the nozzle.
  • Using both hands (One finger guiding the nozzle and your other hand holding the bag, gently squeeze the bag and pipe in circular motions on top of the cupcake for pretty swirls.
  • Repeat this process until all of the 12 cupcakes are frosted.
  • Sprinkle your crumbled Biscoff biscuits on top, and melt another tablespoon of Biscoff spread and drizzle over the buttercream. 
  • Break 6 biscuits in half and place into the side of the buttercream swirl to finish!

This really is Ultimate Biscoff Cupcake Recipe!

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