Biscoff cupcakes

Name: Biscoff cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 105 g soft margarine - or butter which is soft at room temperature; 90 g soft light brown sugar - you can use dark brown or muscovado sugar if you prefer; 180 g smooth Lotus Biscoff spread; 90 g self-raising flour; 90 g Lotus Biscoff biscuits - 12 biscuits; 3 medium eggs; 1 tsp baking powder; 160 g smooth Lotus Biscoff spread; 80 g butter - soft at room temperature; 120 g icing sugar; A little milk; For the decoration:; Atleast 12 Lotus Biscoff biscuits maybe less

13 steps

Prep:40minCook:20min

Delicious easy to make biscoff cupcakes 😋😋

Updated at: Thu, 17 Aug 2023 04:45:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories485.3 kcal (24%)

Total Fat28.5 g (41%)

Carbs54.7 g (21%)

Sugars36.1 g (40%)

Protein4.5 g (9%)

Sodium353.5 mg (18%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the cake:

105gsoft margarine

or butter which is soft at room temperature

90gsoft light brown sugar

you can use dark brown or muscovado sugar if you prefer

180gBiscoff spread

smooth

90gself-raising flour

90gBiscoff biscuits

12 biscuits

3eggs

medium

1 tspbaking powder

For the buttercream :

160gBiscoff spread

smooth

80gbutter

soft at room temperature

120gicing sugar

Instructions

For the cake:

Step 1

Pre-heat your oven to 160°C/140°C fan.

Step 2

Line a muffin tin with 12 cupcake cakes.

Step 3

Finely grind the Biscoff biscuits (90g) – I use a pestle and mortar, but you could also use a food processor or pop them into a food bag and bash them with a rolling pin.

Step 4

Place all of your cake ingredients into a large bowl (ground Biscoff biscuits, 105g margarine, 90g brown sugar, 180g Biscoff spread, 90g self-raising flour, 3 medium eggs, 1 tsp baking powder).

Step 5

Beat together the ingredients until fully combined – if you're using an electric mixer, keep the speed low.

Step 6

Divide your cake mixture between the 12 pre-prepared cupcake cases.

Step 7

Bake for c. 20 minutes until a skewer inserted into the centre come out clean. (Cooking time may vary according to oven)

Step 8

Once baked, pop the cakes onto a wire rack to cool completely.

For the buttercream:

Step 9

Whilst the cupcakes are cooling... Beat together the Lotus Biscoff Spread (160g) and butter (80g) until fully combined and soft. Either use an electric mixer on a low speed or beat by hand.

Step 10

Add the icing sugar (120g, a tablespoon at a time). Beat in each addition of icing sugar until fully combined before adding more.

Step 11

Check the consistency of your buttercream, it should be soft but not runny. If it is a little too stiff then add little milk (no more than one teaspoon at a time). Fully beat in each addition and recheck the consistency before adding more.