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biscoff cupcakes
Kathryn Coyle

Biscoff Cupcakes

These Biscoff cupcakes are so fluffy and delicious, made with biscoff spread, caramel sponge and creamy caramel frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 20 cupcakes
Course: Dessert
Cuisine: batch cook
Ingredients Equipment Method Video Notes

Ingredients
  

  • 200 g margarine (like stork) room temperature
  • 200 g light brown sugar
  • 3 medium eggs room temperature
  • 200 g self raising flour sifted

Equipment

  • 12-20 cupcake cases and pan
  • 1 weighing scales
  • 1 stand mixer/electric hand mixer using paddle attachment with stand mixer
  • 1 sift
  • 1 piping bag optional nozzles
  • 1 cooling rack
  • 1 cupcake corer optional for filling cupcakes

Method
 

To make the Cupcakes
  1. Preheat your oven to 170 degrees (fan) and line your cupcake tin or muffin tins with cupcake liners
  2. In a large bowl, add your margarine (or softened butter) and brown sugar
  3. Using an electric mixer or the paddle attachment on a stand mixer, mix on medium speed until light and fluffy
  4. Add the eggs one at a time, mixing on low speed. (I also like to whisk them before)
  5. Sift in your self raising flour and fold in until the flour is completely combined. Avoid over mixing to keep those fluffy cupcakes
  6. Spoon the mixture evenly into your cupcake cases using a small spoon or ice cream scoop for a more uniform size
  7. Bake for around 18–20 minutes or until golden and springy
  8. Transfer to a cooling rack and allow to cool completely before frosting
To make the Frosting
  1. In the bowl of a stand mixer, beat the unsalted butter (room temperature) on medium speed until smooth. If the butter isn't softened it will not get the desired results
  2. Gradually sift the icing sugar into the bowl on low speed, then increase to medium speed
  3. Add the Biscoff spread and mix again on medium speed until light and fluffy
Decorating the Cupcakes
  1. Spoon your Biscoff buttercream frosting into a piping bag and pipe onto the top of the cupcakes
  2. I use a 2D piping nozzle but you can use any you like
  3. Finish with a drizzle of melted cookie butter, a sprinkle of Biscoff cookie crumbs or a Biscoff cookie on top

Video

Notes

Store unfrosted cupcakes in an airtight container for up to 3 days in a cool place