Finally, the worst month of the year is over. One thing I always find mind boggling with January is the fact we all try and give up the things which makes us happy; certain foods, alcohol etc etc on one of the most depressing months of the year. Don’t get me wrong, I appreciate all these things are to try benefit our health, but it does make the first month of the year incredibly long. Anyway, to mark the occasion of things going onwards and upwards from January I decided to get my bake back on. It’s been a long time but I came across Biscoff Cupcakes and couldnt resist getting stuck back in.
Biscoff is easily my first choice of biscuit to have with a cup of coffee. For me, its caramel flavour reminds me of Stroopwafels which is also a firm favourite of mine. To have them with cake is taking it to whole different level!
The sponge base is just a classic sponge using Golden Caster Sugar so is so easy and quick to make. The magic is all in the buttercream. This uses the Biscoff spread to get the biscuit flavour onto the cake. The spread is literally something I just discovered this week and it’s safe to say it’s changed my life, I almost think it might have taken over my love for Nutella!
These cupcakes are truely awesome and would impress any Biscoff lover, better yet, they’re so easy with just the one secret ingredient transforming such a simple cake!
Recipe inspired you bakingmad
- 150g Margarine
- 150g Golden Caster Sugar
- 3 Eggs
- 150f Self Raising Flour
- 1 Teaspoon of Baking Powder
- 1/2 Teaspoon of Vanilla Extract
- 175g Mararine
- 350g Icing Sugar
- 2 Tablespoons of Milk
- 200g Smooth Lotus Biscoff Spread
- Packet of Lotus Biscoff Biscuits
- Preheat the oven 180 degrees and place muffin cases into a muffin tray
- In a large bowl beat the sugar and margarine together using an electric hand held whisk until pale a fluffy.
- Beat the eggs one by one
- Add the flour, baking powder and vanilla extract stirring with a wooden spoon
- Spoon the batter mixture into the cake cases until each one is about 2/3 full
- Place in the oven and bake form 18-20 mins (you’ll know when theyre done when you tap them with a finger and they spring back, they will also be golden) leave to cool on a wire rack
- To make the buttercream put all the ingredients into a bowl and beat using an electric hand held whisk. The longer you beatthe fluffier and lighter it will get!
- Once the cakes have fully cooled pipe on your buttercream
- Break a Biscoff in half and bury in the buttercream. I also crumbled a couple to add an additional sprinkling.