Biscoff Cupcakes

Who doesn’t love anything biscoff?

Jump to recipe below.

Unfortunately I am yet to be able to make biscoff cupcakes or even a biscoff cake gluten-free, that being said I enjoy making biscoff cupcakes and have found a recipe that ALWAYS gets compliments.

I always am being asked to make biscoff cupcakes for almost everyone I knoww!

So if that does not show you how amazing this recipe is then I don’t know what would!

I also used to make these around 18 months ago before I discovered that I had a gluten-intolerance. And these were my favourite cupcakes that I have ever tried, I am desperately trying to create these to be gluten-free and as soon as I do I will share the recipe with you!


Recipe – Biscoff Cupcakes

Prep time: 15 minutesCook time: 18-20 minutes
Serves: 12 Category: Cupcake

Ingredients:

For cupcakes:

  • 110g softened butter
  • 110g soft light brown sugar
  • 100g biscoff spread
  • 2 medium eggs
  • 110g self-raising flour

For decoration/icing:

  • 100g butter
  • 200g icing sugar
  • 50g biscoff spread
  • Biscoff biscuits to decorate

Method:

  1. Preheat oven to 180c/160c fan/ gas mark 4. Line a cupcake tray with cases.
  2. Mix butter and sugar together until fluffy.
  3. Add biscoff spread and mix until all combined.
  4. Add eggs and whisk until all ingredients have come together.
  5. Mix in self-raising flour.
  6. Divide the mixture between 12 cupcake cases and bake for between 16-20 minutes or until a skewer comes out clean.
  7. For the buttercream, mix the butter and icing sugar until they begin to combine then add in biscoff spread and continue to mix.
  8. Once the cupcakes are cooked, leave them in the cupcake tray for 10 minutes and then place the cupcakes onto a cooling rack.
  9. When the cupcakes have completely cooled, pipe the icing onto the cupcakes. Then crumble a few biscuits over the icing and then you can place a full biscuit onto the cupcake if you wish to.

Notes:

  • These biscoff cupcakes are not gluten-free as the spread used within them is not gluten-free.
  • These cupcakes can be made using less biscoff spread, for example you could use around 50g of biscoff spread. I personally think that using around 100g of biscoff spread in these cupcakes works best for making the flavour strongest.

If you make this bake, then please let me know on socials using the #bettybakess

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