“What is a Biscoff?” asked most people when I started to talk about making these cupcakes.
“The biscuits you get in bars/hairdressers when you get a cuppa?” Was my reply. Then of course everyone knew exactly what I was talking about.
I was shopping the other week, and noticed the spread. My little brain had a little lightbulb moment and I grabbed it, along with a pack of the biscuits.
I have seen on social media, a few little mentions of cupcakes with this flavour, so I thought I would give a little recipe a try.
I must take this opportunity to tell you that my husband dipped his finger in this jar and informed me that this was “his most favourite taste in the world”. Pretty sure he has said this to me on many occasions, but either way, this recipe is for you, hubby dearest!
These cupcakes have a biscoff biscuit base, followed by a soft vanilla sponge, a layer of biscoff biscuit spread buttercream, and for good measure I stuck half a biscuit in there too!
12 Biscoff Biscuits
1 teaspoon golden syrup (optional)
For the cupcakes
125g unsalted butter, softened
125g caster sugar
1 teaspoon vanilla bean paste or vanilla extract
125g self raising flour
2-3 tablespoons milk (optional)
For the buttercream
100g unsalted butter, softened
100g biscoff biscuit spread
400g icing sugar
1-2 tablespoons milk
6 biscoff biscuits, snapped in half, to decorate
Preheat your oven to 180C / 160C Fan / Gas Mark 5 and line a tray with 12 cake cases/baking cups. Now you need to turn your biscoff biscuits into a fine crumb. I do this by blitzing them in a food processor, but you can also give them a good bash in a freezer bag with a rolling pin. Now, gently melt your butter, before adding your biscoff crumb, and finish with you golden syrup, take off the heat and mix until all combined. Next put a spoonful of your biscuit mix into each cake case, and press down so you get a good solid base.
To make your cupcakes, cream the butter and sugar in a bowl until all fluffy and pale in colour, before adding the eggs and vanilla extract, followed by the flour. If you want to loosen the mixture up, add a few tablespoons of milk. Now fill your cake cases until two-thirds full and pop in your oven for 20 minutes, or until the sponge bounces back if gently pressed. Allow to cool on a wire rack.
While your cakes are cooling you can get to making your buttercream. Beat your butter and biscoff spread for a few minutes, before adding your icing sugar in two stages. If you need to loosen this mixture add some milk and combine.
Now pipe this buttercream onto your cooled cakes, and finish by sticking in half a biscoff biscuit!
Enjoy these cakes with a coffee or tea!