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  • 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

Nutrition: per serving

  • kcal455
  • fat24.6g
  • saturates14.1g
  • carbs54.9g
  • sugars4.8g
  • fibre0.6g
  • protein3.4g
  • salt0.2g

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.

Discover more brilliant Biscoff recipes

Speculoos cheesecake cut into slices

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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