Name: Biscoff cupcakes
Total time: 50 min
Yield: Makes 12
Ingredients: 125g unsalted butter, softened; 125g golden caster sugar; 3 eggs; 2 tbsp Biscoff biscuit spread; 150g self-raising flour; 6 Biscoff biscuits, crushed; 175g unsalted butter, softened; 350g icing sugar; 2 tbsp Biscoff biscuit spread

A wooden board and ceramic plate topped with cupcakes on a blue wooden surface

125g unsalted butter
softened
125g golden caster sugar
3 eggs
2 tbsp Biscoff biscuit spread
150g self-raising flour
6 Biscoff biscuits
crushed

BISCOFF BUTTERCREAM

175g unsalted butter
softened
350g icing sugar
2 tbsp Biscoff biscuit spread

Method

step 1
Heat the oven to 180C/fan 160C/gas 4 and line a 12-hole muffin tin with paper muffin cases. Tip the softened butter and sugar into a bowl and beat using an electric whisk until light and fluffy. Add the eggs, one at a time, whisking well between each addition, then add the Biscoff spread. Tip in the flour and mix to combine. Divide the batter equally between the cases and bake for 15-20 minutes or until risen and golden. Cool completely on a wire rack.
step 2
For the buttercream, tip the butter into a bowl and beat using an electric whisk until really soft. Add the icing sugar, a spoonful at a time, whisking well between each addition, until really light and fluffy. Whisk in the Biscoff spread and add 1-2 tbsp of just-boiled water if it’s a little thick.
step 3
Spoon or pipe the buttercream over each cupcake, then sprinkle each with some of the crushed Biscoff biscuits. Will keep for three days in an airtight container.