National Cupcake Week: Biscoff Cupcakes

National Cupcake Week: Biscoff Cupcakes

It is National Cupcake Week and with Bake Off back on our screens, it would be wrong not to celebrate, so we are bringing you a different cupcake recipe every day this week!

Biscoff Cupcakes

Who doesn’t love Biscoff biscuits? We’re kicking off cupcake week with an absolute doozy!

Ingredients:

For the cakes

150g butter
150g caster sugar
3 eggs
150g self-raising flour
½ tsp vanilla extract

For the buttercream
175g butter
350g icing sugar
200g Lotus Biscoff spread, the smooth variety
2tbsp milk
10 Lotus biscuits

Method

  • Preheat the oven to 180 degrees and line a cupcake tin with 12 paper cake cases.
  • Beat the butter and sugar together, gradually adding the eggs, flour and vanilla extract. Mix until fully combined.
  • Spoon the mixture into each of the cases making sure there is an equal amount in each one.
  • Bake for 20-25 minutes
  • Start on the buttercream – mix together butter, icing sugar, milk and Biscoff spread. The longer you mix, the fluffier it becomes.
  • When cupcakes are cooked and cooled, cut a small hole in the top of each one and put a small amount of the buttercream in each one.
  • Cover the whole with the piece of sponge that was removed and pipe the remaining buttercream over each one.
  • Finish off by adding a Lotus biscuit to each one for decoration.
  • Eat

Be sure to check back tomorrow for our next cupcake recipe!

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